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1
Season the Ahi with salt and pepper.
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2
Heat 2 tablespoons of olive oil in a saute pan over medium-high heat.
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3
Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
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4
Set the Ahi aside and cook mushrooms in the same pan.
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5
Deglaze with sherry and reduce to medium heat.
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6
Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
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7
In another saute pan, heat the remaining olive oil and add the diced vegetables.
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8
Cook for 1 minute.
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9
Add the wild and basmati rice and season with salt and pepper to taste.
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10
When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
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11
Place 5 ounces of the rice mixture in the center of each plate.
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12
Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate.
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13
Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce.
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14
Garnish with scallions.
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15
Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot.
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16
Bring to a boil (the sauce will flame as the alcohol burns off).
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17
Dissolve the arrowroot in the water.
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18
Reduce the sauce to a hard simmer and add the arrowroot mixture.
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19
Simmer hard for 5 minutes more.
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20
Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan.
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21
Bring to a boil over medium-high heat.
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22
Continue boiling until 1 tablespoon of liquid remains.
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23
Lower the heat and whisk in the butter, piece by piece.
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24
When the butter is completely incorporated, remove from heat and salt to taste.
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25
Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended.
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26
Using a wire whisk, pour in sugar and emulsify.
