Recipe Wednesday: Seared Tuna Block (Sushi)

Spice up your week with this Seared Tuna Block from Chef Joshua Simpson's Simply Sushi class.

Seared Tuna Block

Need a sushi block mold? Order online!

7 oz fresh tuna block
2 cups sushi rice
8 fresh chives
Pickled ginger
Wasabi paste

Tuna Seasoning:
1 T black sesame seeds
1 tsp toasted sesame seeds
1 tsp paprika
1 tsp smoked sea salt
1 tsp chili powder
1 tsp cumin
1 tsp dry parsley
1 tsp oregano
Mix all of the above together.

Cut the tuna to the desired shape, roll in the seasoning. In a smoking hot skillet sear each side of the tuna. (Rare is the best temp to truly enjoy the flavors)

In a small stock pot blanch 8 pieces of chive (about 20 seconds)

In a block mold (or a round mold) press a small amount of rice in the bottom, place a piece of ginger and smear Wasabi paste. Pace the tuna in top and slice the mold off. Garnish with a chive.

Recipe Wednesday: Smoked Salmon and Asparagus with Cream Cheese

Thought we'd try a little sushi recipe today taken from our Simply Sushi class led by Joshua Simpson.

Smoked Salmon and Asparagus with Cream Cheese

1 nori sheet
1 cup sushi rice
1 tsp Wasabi paste
2 tbsp cream cheese
4 slices smoked salmon
4 asparagus spears blanched and chilled
Fresh dill minced

Spread sushi rice over nori sheet, flip the roll over so the nori faces up, and with your index finger smear Wasabi and cream cheese over the rice. Arrange 2 salmon slices with two asparagus spears back about 1-1/2” from the end nearest you, allowing asparagus to poke out at each end. Roll until you reach the end, press tight to make sour the roll is tight as possible.