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1
Tuna: Heat oil in skillet on stovetop.
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2
When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center.
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3
Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions.
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4
Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar.
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5
Place the rice on a sheet pan lined with plastic wrap.
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6
With damp hands press the rice into the pan.
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7
Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan.
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8
Cut the rice into 3 by 3-inch squares.
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9
Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop.
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10
Each side should take between 2 and 3 minutes to brown.
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11
Place the salad on each of 4 plates so that it covers the inner plate.
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12
Place the fried rice cake in the center of the plate.
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13
Smear some wasabi aioli on the cake and add some ginger.
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14
Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts.
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15
Garnish with cilantro sprig.
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16
Optional: Serve salad with sweet potato shoestrings found at specialty markets.
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17
Scatter shoestrings over the salad.
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18
Slice pineapple lengthwise into 1/4-inch thick pieces.
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19
Discard pineapple core.
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20
Brush both sides of each piece of pineapple lightly with oil and grill both sides.
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21
Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper.
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22
Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth.
