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["For Rice", "> In a heavy soup pot combine rice and water. Bring to", "> a boil, reduce to low", "> heat and cover. Cook until dry, about 12 to 15", "> minutes. Stir in sesame oil,", "> scallions, salt and pepper. Reserve warm.", ">", ">", "> For Ahi", "> Mix together sesame seeds, coriander, salt and black", "> pepper. Coat all sides", "> of tuna in seed mixture. Heat peanut oil in cast", "> iron skillet over high heat.", "> Sear tuna on all sides leaving center rare. Reserve", "> warm.", "> For Wasabi Cream Heat cream to a scald. Add wasabi", "> and wisk well to", "> incorporate. Bring to a simmer and reduce until", "> cream coats the back of a spoon.", "> Transfer to a squirt bottle and reserve warm.", ">", ">", "> For Fried Wontons", "> Cut wonton skins to 1/16"" wide strips. Toss strips", "> in cornstarch to separate.", "> Shake off any excess cornstarch. Heat peanut oil to", "> 350u00b0 to 375u00b0. Slowly drop", "> wonton strips in hot oil. Cook until crisp and", "> lightly browned. Drain on", "> paper towels.", ">", ">", "> TO ASSEMBLE", "> Squirt a zig-zag of wasabi cream on plate. Place one", "> timbale of rice in", "> center of plate. Slice five 1/2"" pieces of tuna per", "> plate and arrange around rice.", "> Garnish plate with diced bell pepper and pickled", "> ginger. Place handful of", "> fried wontons on top of rice.", ">", ">", "> Wine Suggestions", "> Alsatian Pinot Gris (Hugel or Trimbach)", "> Dry German Riesling (Schlossgut Diel or WWE. Dr. H.", "> Tanisch QBA)"]
