All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
Isn’t that pretty? Tasted even better! Like most of my recipes, there is nothing difficult about this beyond the fact that it requires a few ingredients some might find a bit exotic & it takes several steps to accomplish. Still, once you have made the rice & the salsa & the sashimi & the guacamole – you have the stuff to make many of these in minutes. As to the ingredients, I think nearly everything I used can be found in most major supermarkets. If there is something I use that you cannot find – Google that ingredient followed by the word “substitute.” Usually – someone out there will have posted a simple solution to your dilemma.
There are two sauces on the plate here with this dish. One would do so if making both overwhelms you – make the one that sounds tastier to you.
I bought two pieces of ahi at Costco yesterday at $14 pound. They are each about 3/4 of a pound & look like this:
This same fish is $27 a pound at Gelson’s. If you buy ahi at a supermarket with a full service seafood department – I recommend having them dice the fish for you. Tuna has fat running through it that resists cutting & gets all gross & sinewy if you try to cut across the grain or with the grain – whatever way is the wrong way. I managed to salvage most of this slab but some was beyond repair & was eaten eagerly by my three dogs. Giving already spoiled dogs sushi grade tuna is outrageous – but cutting the fish incorrectly will leave you in the same situation. In fact – before I venture into my second slab tonight – I am going to watch one of these tutorials HERE. Maybe you should, too.
I am going to give the ingredients & directions to each of the levels of this tower individually. This tower is topped with a pinch of micro arugula which is CRAZY spicy for such a delicate looking little herb but it costs $5 for a small container. I splurged on it yesterday – rationalizing that I’d save so much on the tuna that I could afford it. Nobody can afford it. It is obscene to spend $5 for just a garnish but sometimes you just gotta say “fuck it.”
OK – so – the tower is comprised of a layer of sushi rice, a layer of mango salsa, a layer or avocado & then the ahi sashimi. The wonton cracker atop was DELICIOUS & so easy to make so I really recommend you make a bunch of these to use as scoops to devour your creation. I decided to try making them because I couldn’t bring myself to buy a lesser version in the chip aisle at Gelson’s, pay $5 for them & get a bag that, despite weighing 3 ounces, somehow packed 1600 calories. MAKE THESE. You won’t regret it!
Baked Wonton Crackers
INGREDIENTS
Wonton skins
Sesame seeds (black or white)
Egg whites – whisked
DIRECTIONS
Heat your oven to 350 degrees.
Line a baking sheet with parchment paper. Swipe some egg white wash on each wonton & sprinkle with sesame seeds. Bake about 5 minutes on each side or until they are golden & crisp.
Spicy Mayo
INGREDIENTS
1/2 cup mayo of your choice
2 TBS sriracha
1 tsp sesame oil
DIRECTIONS
Blend together. If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.
Soy-Mirin Sauce
INGREDIENTS
3 TBS soy sauce
2 TBS mirin
1 TBS rice wine vinegar
1 TBS lemon juice
1 tsp sesame oil
A few drops hot chili oil (optional)
DIRECTIONS
Blend together.
Avocado Layer
INGREDIENTS
1 large ripe avocado – diced
1 TBS lemon juice
1 TBS lime juice
S&P to taste
DIRECTIONS
Mix together.
Mango Salsa
INGREDIENTS
1 ripe mango – chopped
1/2 red onion – minced
2 scallions – minced
1/2 red bell pepper – minced
1 jalapeno (or 2 serranos if you love heat) – minced
S&P to taste
Juice of half a lime
Juice of half a lemon
DIRECTIONS
Mix together.
Sushi Rice
INGREDIENTS
3 cups Japanese sushi rice
3 1/4 cups water
1/3 cup rice vinegar
3 TBS sugar
1 tsp salt
DIRECTIONS
Rinse the rice until the water runs clear. I used a rice cooker here & made the rice with just the water. Stove top – I imagine you boil the water, add the rice, lower heat, cover & cook as long as the package suggests.
While that cooks, heat the rice vinegar in a small pan. Add the sugar & salt & dissolve them. Remove from heat & allow to cool.
Once cooked – cool the rice completely. Fold in the vinegar without mushing up the rice & set it aside until you are ready to use it.
Ahi Sashimi
INGREDIENTS
3/4 pound of high grade ahi tuna
2 scallions – chopped
1 tsp sesame oil
1 TBS olive oil
2 tsp black sesame seeds
2 tsp white sesame seeds
1 TBS white truffle oil (optional)
DIRECTIONS
Watch a Google tutorial on cutting raw tuna for sushi – the cube the ahi up. Mix with the other ingredients.
To assemble the tower:
I used a food ring mold. I love my ring mold & I recommend you get one! If you do not have one – you can assemble this free form (rice then salsa then avocado then ahi) or in a backward sequence in a bowl (sprayed with cooking spray), ending with the rice, then just flip in onto a plate. Drizzle with either the spicy mayo or the soy-mirin sauce – or both! Top with micro arugula, if you are a spendthrift or with more diced scallions and/or avocado or more mango salsa. Serve with the baked wonton crackers. Impress yourself as well as your friends!
Delightful-Delicious-Delovely 