Seared Bluefin Tuna With Crispy Rice Cakes and Avocado Emulsion
A restaurant memory turned into a home kitchen win
This dish started the same way a lot of my favorite ideas do. Standing on the line, staring at leftover rice, trying to figure out how to make something craveable without wasting food.
When I worked at Palace Kitchen in Seattle, we made rice cakes constantly. They were one of those quiet menu items that never got flashy attention but always disappeared first. Crispy on the outside, tender on the inside, and endlessly flexible depending on what you served them with.
This version is my home cook translation of that idea. Seared bluefin tuna, pan fried rice cakes made from leftover rice, a bright avocado emulsion, and just enough texture and acidity to keep every bite interesting.
It looks like a restaurant dish, but the technique is simple, practical, and built around things you probably already have.
And once you learn how to make rice cakes this way, you will never throw away leftover rice again.
The idea behind the rice cakes
Leftover rice is gold. You can dry it out for fried rice, sure, but pressing it into a slab and turning it into crispy rice cakes opens up a whole new lane.
The key is compression and drying. You press the rice firmly so it binds together, then let the surface dry before frying. That gives you structure, crispness, and clean edges without needing breading.
If you want to lightly season the rice, a small splash of mirin works well. Just do not overdo it. Too much liquid and the cakes will fall apart.
Ingredients
Sushi Grade Tuna
- 225 g bluefin tuna (8 oz, sushi grade)
- 1 tbsp algae oil (or neutral oil)
- 1 tsp paprika
- Salt to taste
Crispy Rice Cakes
- 450 g cooked white rice (about 2 cups cooked)
- 1 tbsp mirin (optional)
- Algae oil or neutral oil for pan frying
- Togarashi to taste
Avocado Emulsion
- 1 ripe avocado (about 200 g total)
- 120 ml water (½ cup, adjust as needed)
- Juice of ½ lemon
- ½ tbsp jalapeño powder or ½ fresh jalapeño
- Salt to taste
Avocado Slices
• ½ avocado, sliced thick
Salad and Assembly
- Frisée, washed and dried
- Lemon juice
- Extra virgin olive oil
- Flaky salt
- Puffed rice togarashi mix (from previous post)
- Pickled red onions, as needed
How to make it Seared Bluefin Tuna With Crispy Rice Cakes
Make the rice slab: Line a sheet tray with plastic wrap, leaving overhang on all sides. Spread the cooked rice evenly into the tray. If using mirin, lightly drizzle it over the rice and mix gently.
Cover with another layer of plastic wrap. Place a second tray on top and weigh it down with cans or a small pan. Refrigerate overnight until fully set.
Cut and dry the rice cakes: Remove the rice slab and cut into rectangular cakes. Place them on a rack and refrigerate uncovered for several hours or overnight until the surface feels dry.
This step is crucial. Dry rice fries clean. Wet rice sticks and falls apart.
Fry the rice cakes: Heat a generous amount of algae oil in a pan over medium high heat. Pan fry the rice cakes until deeply golden and crisp on all sides.
Transfer to a rack and season immediately with togarashi and salt.
Make the avocado emulsion: In a blender, combine half the avocado, water, lemon juice, jalapeño, and salt. Blend until smooth and spoonable. It should flow easily but still hold shape on a plate.
Adjust salt and acid to taste. Set aside.
Coat the avocado slices: Slice the remaining avocado into thick wedges.
Gently press them into the puffed rice togarashi mixture so they are evenly coated. Set aside.
Sear the tuna: Coat the tuna lightly with algae oil. Season with paprika and salt.
Heat a carbon steel or cast iron pan until smoking hot. Add a thin layer of oil. Sear the tuna for 5 to 10 seconds per side. You are just creating a crust, not cooking it through.
Remove and slice using a sharp knife with a smooth, single pulling motion.
Build the plate: Dress frisée with lemon juice, olive oil, and salt. Arrange it in a ring on a chilled plate.
Place rice cakes around the plate. Lay tuna slices on top of the rice cakes. Nestle the avocado wedges throughout.
Gently swirl a small amount of olive oil into the avocado emulsion without fully mixing, then spoon it into the center of the plate.
Finish with flaky salt and pickled red onions.
How to eat it
This dish eats best when you build each bite. Crispy rice, tender tuna, creamy avocado, bitter greens, and acid from the lemon and pickles.
It also works incredibly well wrapped in nori with leftover rice. We did that the next day and honestly it might have been even better.
Tips from the line
- Use the sharpest knife you own for slicing tuna.
- Let the rice dry fully before frying.
- Keep the tuna barely cooked.
- Season aggressively but cleanly.
This is one of those dishes that feels fancy but is built entirely on fundamentals. Good ingredients, clean technique, and respect for leftovers.
Seared Bluefin Tuna With Crispy Rice Cakes and Avocado Emulsion
Ingredients
Sushi Grade Tuna
- 225 g bluefin tuna 8 oz, sushi grade
- 1 tbsp algae oil or neutral oil
- 1 tsp paprika
- Salt to taste
Crispy Rice Cakes
- 450 g cooked white rice about 2 cups cooked
- 1 tbsp mirin optional
- Algae oil or neutral oil for pan frying
- Togarashi to taste
Avocado Emulsion
- 1 ripe avocado about 200 g total
- 120 ml water ½ cup, adjust as needed
- Juice of ½ lemon
- ½ tbsp jalapeño powder or ½ fresh jalapeño
- Salt to taste
Avocado Slices
- ½ avocado sliced thick
- Salad and Assembly
- Frisée washed and dried
- Lemon juice
- Extra virgin olive oil
- Flaky salt
- Puffed rice togarashi mix from previous post
- Pickled red onions as needed
Instructions
- Press cooked rice into a lined tray, drizzle with mirin if using, cover, weight down, and refrigerate overnight until firm. Cut into rectangles and refrigerate uncovered until dry. Pan-fry in hot oil until deeply golden and crisp. Season with salt and togarashi.
- Blend avocado, water, lemon juice, jalapeño, and salt until smooth and spoonable. Adjust seasoning and set aside.
- Slice remaining avocado into thick wedges and coat evenly in puffed rice togarashi.
- Lightly oil and season tuna with paprika and salt. Sear in a very hot pan for 5–10 seconds per side, just to form a crust. Slice cleanly.
- Dress frisée with lemon, olive oil, and salt. Arrange rice cakes on a chilled plate, top with tuna, and scatter avocado wedges. Spoon avocado emulsion in the center, swirl with olive oil, and finish with flaky salt and pickled red onions.
