Teriyaki Tuna Loin with Sushi Rice and Wasabi

By Philippe Chin, Executive Chef at Walter E. Washington Convention Center

Serves 4

8 ounces tuna loin cut into 2 to 3 inch bars
1 tablespoon olive oil
4 pieces of nori
2 cups sushi rice
1 tablespoon rice vinegar
1 tablespoon toasted black and white sesame seeds
¼ cup water or chicken broth
1 tablespoon chopped ginger
1 teaspoon chopped garlic
2 tablespoons chopped scallion
1 cup soy sauce
½ cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon wasabi powder
2 tablespoons water
1 teaspoon rice vinegar

1. In a saucepan over medium heat, simmer chicken broth with ginger, garlic, scallion and brown sugar for 5 minutes. Add soy sauce, rice vinegar and sesame oil, then chill. Marinate tuna in the chilled sauce for 1 hour turning it around every 15 minutes. Mix sushi rice with sesame seeds and vinegar. Mix wasabi powder with water and vinegar.

2. In a large sauté pan sear tuna for 1 minute on each side over high heat. Cut the tuna into ½ inch thick medallions.

3. Place nori onto serving plates, top with sushi rice molded into a circle with a 3-inch ring or a small can of tuna open at each end. Place 3 medallions of tuna and drizzle with wasabi and serve.