Rainbow Tuna Timbale with Avocado, Lemon Wasabi Rice and Salmon Caviar

Course Appetizers

Ingredients in this Recipe

1 1/2 2 tablespoon Japanese sesame oil (Kadoya preferred)
1 tablespoon or 1/2 cup optional salmon caviar topping
1 teaspoon lime juice
1 teaspoon minced red onion
1/2 cup Hellman's mayonnaise
1/2 tablespoon Fresh wasabi paste gritty is best
2 tablespoons lemon juice
2 teaspoons Tamari
2 teaspoons tobiko(optional flying fish roe)
3/4 cups Haas avocado flesh(1 2 avocados), cut into 1/3 inch cubes **( cannot be done more than an hour before assembly)
3/4 cups Lemon wasabi rice from above
3/4 cups Raw 'sushi grade' bluefin tuna or salmon, cut into 1/3 inch cubes
black sesame seeds
cooked short grain brown rice or white sushi rice
nori 'confetti' flakes optional garnish

See Full Recipe at Food52