Many people who have never been to Reno don’t believe me when I say all you can eat sushi is a standard in Reno, NV. To set the record straight, it is and it’s awesome. I started eating sushi when I was in college and immediately got hooked! Although I don’t mind a good gorging now and then, I try not to eat out at sushi too often as it hits the pocket and the gut pretty hard. Also, I find myself ordering rolls and nigiri with the same fish (ahi tuna) and only occasionally something new.
The first time I ate at my my favorite local sushi shop, Sushi Minato, they had an item on their menu called “Mickey Mouse”. Aside from the tobiko (sorry tobiko lovers, I’m not a fan) it had every item I loved about sushi all in one delicious bite. I ordered 1 order to try it out and their friendly and respectful staff whipped it up in no time. They started with a small portion of rice, just enough for one bite, added a layer of ahi tuna, avocado and a crab mix and topped it off with a special sauce. When I tasted this nigiri, I felt like I had died and gone to heaven. 8 orders later, I was rolling out of the building with a smile on my face. I loved it so much I went back later that week.
Lately, I have gotten more adventurous with my cooking and I recently tried to make my own “Mickey Mouse” (seen in the pictures). I obviously added my own flair of Arty’s Party Rub and all I can say is I’ll be eating sushi at home more often than out! Not only was this meal incredible, it was also so much fun to make! If you really want to make your own sushi or you just love seafood and you live in Reno/Sparks, then definitely go to Sierra Gold Seafood next time you are looking to make a purchase. They are my favorite place in town to get fresh seafood and their staff is amazing and friendly.
Ahi Tuna Nigiri Topped with Avocado and Crab
Rate the Ahi Tuna Nigiri Topped with Avocado and Crab Recipe
- Arty’s Party Rub
- 1 inch thick cut of sushi grade Ahi Tuna
- 1 Sliced Avocado
- 2 Snow Crab Clusters
- Long grain sushi rice
- Best Foods Mayo
- Kikkomon Citrus Ponzu Sauce
- Small pot
- Measuring cup
- Non-stick pan
- Cutting surface
- Mixing bowl
- Tin foil
- Cook 1 cup of dry rice as instructed by the packaging and place it in the Tupperware 12-24 hrs before making the sushi.
- Shell the crab and place it in the bowl with 1/2 tsp of Arty’s Party Rub and 2 Tbsp of mayo.
- Mix thoroughly and place covered in the fridge 30 min before serving.
- Heat a non-stick pan to medium high.
- Generously coat the tuna steak with pepper on all sides.
- After the pan is heated sear the tuna steak for 30 seconds on the top and bottom and 15 seconds on each edge.
- Wrap the tuna steak in tin foil and place in the freezer for about 5-10 min until cooled.
- Place in fridge until ready to serve.
- Wet your hands and form the rice into small bite sized ovals. Continue to get your hands wet if the rice gets sticky.
- Slice the ahi across the grain into strips as long as the rice ovals. If they are too long cut them down and eat the extra as a treat!
- Place the avocado slices on top of the ahi.
- Place the crab mix on top of the avocado.
- Drizzle ponzu sauce on top of each piece.
- Eat the Nigiri
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