This is a super quick and very simple dish that is full of great Asian flavours and is also very low in fat.
For the warm sushi rice:
1 cup sushi rice
2 1/2 cups water
1 tbsp sugar
4 tbsp rice wine vinegar
For the Cauliflower:
1/2 head of cauliflower
1/2 red onion
1/2 garlic clove
1 tspn ground Cumin
1 tspn of hot chili sauce
1/2 cup of chicken stock
1 tbsp sesame seeds
4 tbsp soy sauce
2 tbsp rice wine vinegar
a few drops of sesame oil
Fresh cilantro (coriander) leaves to garnish
Salt and pepper
For the Tuna
1 good quality tuna steak
1 egg white
2 tbsp soy sauce
salt and pepper
Then cook the rice in the 2 1/2 cups of water. Once all the water is absorbed, then the rice is cooked.
Whilst the rice is cooking mix the sugar and rice wine vinegar in a dish and let dissolve (to speed this up just give it a 30 second blast in the microwave).
Once the rice is cooked place it in a non-metal bowl and add the vinegar sugar mixture. Mix through with a wooden spoon. (You want to avoid metal at this stage as the reaction with the vinegar is said to taint the flavour of the rice).
Heat a wok or large skillet / frying pan
Divide up the cauliflower florets into bite size pieces.
Slice the onion and garlic.
In a little vegetable oil, sweat the onions and garlic for a few minutes.
Add the cauliflower and cumin then cook for about 2 minutes. Then add the stock, soy, vinegar and hot sauce. Cook for 2 -3 minutes then add the sesame seeds and a few drops of sesame oil and season.
Garnish with a few cilantro (coriander) leaves.
Keep the steak well chilled until needed. Then take a very sharp knife and trim.
Trim the steak into two uniform blocks (the trim can also be cooked if you are not worried about presentation).
Place and egg white in a bowl.
Add the egg white to soy and mix well.
Once well mixed dip one side of the tuna blocks in the mix.
The place it in a bowl of sesame seeds.
Then heat a skillet / frying pan. Once very hot add a little vegetable oil. Season all sides.
Starting with the sesame covered side sear the tuna. It only will need about 20 – 30 seconds on each side.
Remove from the pan and allow to rest for a few minutes.
Slice with sharp knife.