Bold steak deserves a bold pour. This coffee-rubbed ribeye brings deep, toasty spice and a beautiful crust—exactly the kind of savory richness that makes Seven Hills Walla Walla Cabernet Sauvignon shine. The Cabernet’s dark fruit, structure, and polished tannins meet the char and umami head-on, then finish clean and lifted. Pour a glass, fire up the pan or grill, and let this be your go-to “special night in” pairing.
● 1 cup sushi rice
● 1 ½ cups water
● ⅓ cup neutral oil (canola, vegetable, or peanut)
● ¾ tsp kosher salt
● 1 avocado
● 1 jalapeño
● green onions
● 6–7 oz sashimi-grade tuna
● 4 tbsp Kewpie mayonnaise
● 3 tbsp Sriracha
● 1 tsp sesame oil
● 1 tsp kosher salt
● 1 tbsp black sesame seeds
● 1 tbsp white sesame seeds
1. Prepare the rice (the day before): Cook the sushi rice according to package instructions. Once done, let it rest for 10 minutes. Season with ¾ tsp kosher salt and fluff gently.
Line an 8″ square pan with parchment paper. Press the warm rice firmly and evenly into the pan. Cover with another sheet of parchment, weigh it down with something flat and heavy (like another pan or some cans). Chill in the fridge overnight, or at least 6 hours, until fully set.
2. Once ready to assemble, make the Tuna Mixture: In a medium bowl, combine diced tuna, Kewpie mayonnaise, Sriracha, sesame oil, and a pinch of salt. Stir in the black sesame seeds and finely sliced green onions. Set aside in the fridge.
3. Crisp the Rice: Cut the chilled rice into small squares or rectangles. Heat ¼ cup of neutral oil in a large non-stick skillet over medium-high heat. Once hot, add half the rice cakes — they should sizzle gently. Lower heat to medium and cook for about 4 minutes per side, until deeply golden and crispy. Drain on a paper towel-lined plate and repeat with remaining rice.
4. Assemble: Top each crispy rice cake with sliced avocado, a generous spoonful of the spicy tuna mix, and a thin slice of jalapeño.
5. Sprinkle with white sesame seeds and extra green onions.
