Sometimes I do weird things like make sushi in ice cube trays. Once again I came across a delicious sashimi grade tuna steak and couldn’t resist. I took it home and then had to figure out what to do. I have a few avocados so I know I can work out. I cooked some rice, stuffed a scoop into each hole of an empty ice cube tray, and chilled it in the freezer. You have to press it down so it fits nicely on the tray. I diced the avocado, squeezed some lemon juice on top, and put it in the tray on the next level. I used a butter knife to remove the rice/avocado chunks and placed a piece of toasted snapdragon on top. Seriously, it’s awesome. Some of the rice was a bit misaligned (as pictured, see I’m willing to photograph mistakes!), but each one came in a nice, edible cube. I served it with hot sauce and it was amazing!
1/2 cup rice
1 cup of water
1/4 cup soy sauce
2 teaspoons Sriracha Sauce
1 teaspoon ginger powder
1 lemon, juiced
1 avocado, small dice
1/2 lemon, juiced
Spicy Pan-Fried Axi
1 sashimi tuna steak, cut into 1-inch strips (2, maybe 3 total)
red pepper flakes
1 tablespoon olive oil
1. Make rice by combining 1/2 cup rice and 1 cup water in a small saucepan. Bring to a boil, cover, and reduce heat to a simmer for about 15 minutes, until the water has been completely absorbed.
2. Place a small scoop of rice in the bottom of each hole in the empty ice cube tray. Press it down so it fits nicely onto the tray. Place in refrigerator or freezer to cool.
3. While the rice is cooling, make the sauce. Combine all ingredients in a small bowl and stir together.
4. Squeeze 12 lemons over the diced avocado, then layer on top of each cooled rice cube. Refrigerate until use.
5. In a small bowl, combine sesame seeds and red pepper flakes. Squeeze another 1/2 lemon over the ahi steak. Put the ahi in a bowl to coat the seeds/flakes.
6. Heat a skillet over high heat. Add 1 tablespoon of olive oil. Sear 4 sides of the ahi strips for about 30 seconds each. Remove from heat and slice.
7. Use a butter knife to remove the rice/avocado chunks from the tray. Top with a slice of ahi and dipping sauce.