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Seared tuna on avocado rice

20 minutes

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Seared tuna on avocado rice

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 x 250 g fillet trout
Canola oil, for oiling
Salt and freshly ground pepper, to taste
Nori sheets, for serving
Soya sauce, for serving
Wasabi paste, for serving
Pickled ginger, for serving

For the avocado rice:

200 g sushi rice
1 ½ cup water
½ t salt
2 T rice vinegar
1 T sugar
1 - 2 firm and ripe avocados, depending on size

Method

Allow the trout to come to room temperature, then oil and season. Place skin-side down in a cold, non-stick pan or griddle. Turn the heat to high and cook until the skin is brown and crisp by which time the flesh will be just right.
To make the avocado rice, wash the rice very well in cold water, then drain. Place in a small saucepan with the water and salt. Cover and bring to a boil over a high heat. Reduce the heat to very low and simmer, covered, for 15 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Meanwhile, heat the vinegar with the sugar, stirring, until the sugar has dissolved. Allow to cool. Turn the cooked rice into a wide bowl. Fold the vinegar mixture into the rice. Add the diced avocado and allow to cool to room temperature.
To serve, tear the nori sheets into quarters and wrap around spoonfuls of rice and flaked trout. Dip the parcels into soya sauce spiked with wasabi. Nibble ginger as you go or, if you prefer, add to the parcels.

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