When we ordered, each dish was about 3 bites. Literally, the amount of food each plate fit in the palm of my (small) hand. Now the $6 palm sized happy hour plates were fine, but the $18 main dish we ordered gave us 1 1/2 bites each (that happened to be B's favorite dish of course).
Don't get me wrong, the sashimi was fantastic. I was very satisfied (not stuffed, a nice change) post meal, but Mr. 6 ft 2 in was still hungry.
I didn't like the ahi tuna recipes I found, so I made my own version, which matched B's friend's dish spot on. We also made rolls from the tuna sashimi as well. They weren't pretty... but they give a lot more sashimi and sushi for a lot less money, and that's good enough for the two of us.
2 (5 ounce) ahi tuna steaks
1 teaspoon salt
1/4 teaspoon paprika
2 tablespoons lemon juice
2 tablespoons sesame oil
coarsly ground peppercorns
Season the tuna steaks with salt, paprika, lemon juice, and sesame oil. Coat entire with peppercorns.
Heat sesame oil in a skillet over medium-high heat. Gently place the seasoned tuna in the skillet and cook about 15 seconds per side for rare.
Tuna Sushi Roll
1 lb Tuna steak
1 cup sushi rice
1/2 an avocado
1 package nori seaweed (optional: toasted)
1 cucumber, sliced thinly
Prepare tuna sashimi and sushi rice as in the sashimi recipe here.
With a sharp knife, cut tuna into thin slices lengthwise. Cut the cucumber into narrow strips about 4 inches long.
Lay a sheet of the nori, shiny side down, on a bamboo rolling mat with a plastic wrap in between to prevent sticking. Add water in a mixing bowl, and moisten your hands to prevent the rice from sticking to your hands. Spread the sushi rice on the 3/4 of the nori closest to you, spreading it to the edges. Add a small amount of wasabi across the center of the rice. Lay cucumber strips and tuna slices evenly.
To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about 30 seconds to shape it.
Use a wet knife to cut each roll into 1-inch rounds in one clean slice (don't saw).