Makes 14 pieces

Ingredients

12 ounces raw, sushi-grade tuna
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
1 tablespoon blackening seasoning
1 teaspoon soy sauce
2-1/2 cups water
1 cup jasmine rice
1 large cucumber, sliced into 1/4-inch discs
1 avocado, diced
wasabi or hot sauce
salt

Directions

Cut tuna in half and rub with olive oil, salt and blackening seasoning. Wrap in plastic and let stand at room temperature for 20 mintues. Meanwhile, in a saucepan, combine water, 1 tablespoon sesame oil and 2 teaspoons salt. Bring to a boil. Add rice and return to a boil before turning the heat to low. Stir and cover until rice is soft and water is absorbed, about 20 minutes. Set aside.

In a large skillet, heat 1 tablespoon olive oil. When oil is hot, sear the tuna, cooking for 2-3 minutes on each side. It will be cooked on the outside and pink in the center. Remove from heat and set aside to cool.

When ready to serve, combine remaining sesame oil and soy sauce in a small bowl. Brush tuna with mix and cut to 1/4-inch slices. Arrange cucumber discs on a platter, then add a slice of tuna to each one. Using a teaspoon, scoop a dollop of rice over the tuna. Add a piece of avocado and top with wasabi or hot sauce to taste.