Seared tuna on avocado rice
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- Phillippa Cheifitz
- 2 to 3
- Easy
- Fat conscious
- 15 minutes
- 20 minutes
- Woolworths Ken Forrester Reserve Collection Chenin Blanc 2015
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
Cooking Instructions
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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