Sushi Tacos

Despite being humans with generally mortal appetites, there are a couple things that we can consume portions of that are approximately the size of small celestial bodies. Those things are sushi and tacos, but of course you already knew that because you can read titles and things. So here we have tacos inspired by a tuna-vegetable roll. (To be honest I feel like Gollum every time I eat tuna: "RAW FISH! AARRRGGHHH!")

Ingredients:
12 oz sustainably caught fresh tuna steaks

White vinegar

1/2 red onion, sliced thin

1 cucumber, julienned

1 avocado, sliced

1/4 cup soy sauce

2 tsp wasabi paste

1 cup sushi grade rice (or plain white rice if you can't be bothered to make sushi rice properly)

1/3 cup rice vinegar (optional)

3 TBS sugar (optional)

1 tsp salt (optional)

8-12 taco shells

Directions:

1. Make the sushi rice (or skip this part and just make plain white rice. It will be faster but not as tasty.)

-Rinse and drain your rice to remove excess starch, then put it in a pot with a cup of water. Bring to a boil, reduce heat and cover. Cook 12-15 minutes, stirring occasionally until rice is cooked through.

-While rice cooks, combine rice vinegar, sugar and salt in a small saucepan and heat, stirring, until sugar is dissolved. Remove from heat.

-When rice is done, use a wet wood spoon to turn it onto a plate in a thinnish layer.

-A bit at a time, sprinkle the rice vinegar mixture onto the rice and stir it in, trying to keep the rice in as thin a layer as possible. While you do this, use a magazine, piece of cardboard, etc to fan the rice, cooling it as quickly as possible. (Or you could just take it outside. Because it's Vermont in January.) taste occasionally until it tastes like sushi rice. It will be nice and shiny.

2. Get your domestic partner, room mate, guest, or other being with opposable thumbs to do this next part because the rice takes a while.

3. Put your onions in a shallow dish and cover with vinegar. Let them sit for 10 minutes to pickle.

4. Heat a heavy, preferably iron pan over the highest heat your stove can muster (or use a grill!) (but not in Vermont in January). Throw in some oil with a high smoke point. Canola works fine.

5. When the pan is super hot, throw in the tuna steaks and cook about 90 seconds per side, depending on the thickness of your steak. If you like well done fish, or just despise the idea of salmonella, cook longer. Slice fish into thin strips when done.

6. Stir together soy sauce and wasabi. Add more wasabi to taste.

7. Drain onion.

8. Tacos! Assemble! Layer your rice, fish, cucumber, pickled onion, and avocado slices, and spoon some soy sauce over the top.