Seared tuna and brown rice chirashi recipe

Ingredients

• 1½ cups water
• 1 cup short-grain brown rice
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce (regular or reduced-sodium)
• 2 teaspoons sugar
• ¼ cup sesame seeds, preferably a 50/50 blend of black and white sesame seeds
• 1 tuna steak (2 pounds)
• 1 tablespoon toasted sesame oil
• 2 teaspoons prepared wasabi paste
• One 8-inch piece of daikon, sliced into paper-thin rings

1. Combine the water and rice in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook until the rice is almost tender and the water has been absorbed, about 40 minutes. Set aside, covered, to steam for 10 minutes.
2. Meanwhile, whisk together the vinegar, soy sauce, and sugar in a small bowl until the sugar dissolves.
3. Spread the cooked rice into a 9 x 13-inch baking dish. Drizzle the vinegar mixture over the rice. Cool for 15 minutes, tossing every few minutes and spreading the rice out again.
4. Press the sesame seeds into the tuna steak on a cutting board. You may need to put some on one side, press them gently in place, then turn the tuna steak over and press down gently while adding more to the other side, repeating this until the thing is coated.
5. Heat a large skillet over medium heat. Swirl in the sesame oil, then slip the tuna steak into the pan. Cook for 3 minutes, then turn with a wide, flat spatula, keeping as many of the sesame seeds in place as possible. Continue cooking until rare, about 2 more minutes, or medium-rare, about 3 more minutes. Transfer the tuna steak to a cutting board and slice into thin strips.
6. Spoon the seasoned cooked rice into 4 individual serving bowls. Smear ½ teaspoon wasabi paste over the rice in each bowl. Top with tuna slices and daikon rings.