America’s Choice
for Medium-Grain Rice

Spicy Seared Tuna with Gingered Orange Sauce and Sake Sticky Rice

Serves 4


For the Fish:
1 Tbsp vegetable oil
4 (4 oz.) tuna steaks
1 tsp shichimi *
1 each minced garlic
1 Tbsp fresh ginger root, grated
1 Tbsp tomato paste
1/4 cup hoisin sauce
2 large oranges, zested and juiced, about 3/4 cup
For the Rice:
1 Tbsp vegetable oil
1 each minced garlic
1 cup sake wine
1 cup Water Maid® Medium Grain Rice or River® White Rice
1 cup water
1 tsp salt
1/2 cup green onion, sliced
1/2 cup water chestnuts, chopped


For the tuna:

Shichimi is a Japanese-style seasoning blend available in the ethnic or Asian food aisle at your local grocer.

Heat oil in a heavy skillet over medium high heat.  Season tuna with shichimi.  Sear tuna to desired temperature.  Remove to platter and keep warm.  Add garlic and ginger to same pan and sauté 30 seconds.  Add tomato paste and cook 30 more seconds.  Stir in hoisin sauce and orange juice.  Reduce heat to low and simmer 5 minutes, or until sauce-like consistency.  Stir in reserved orange zest.

For the rice:

For a more authentic sticky rice flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

Heat oil in a medium saucepan over medium heat.  Add garlic and sauté 30 seconds.  Add rice and stir to coat with oil.  Add sake and simmer, stirring occasionally, until liquid is absorbed, about 3-5 minutes.  Stir in water and salt.  Cover and simmer 20 minutes or until rice is tender.  Fold in green onions and water chestnuts.

*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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