We love summer, you love summer. We love citrus, you love citrus! Aloha Humboldt’s Golden Lemons flower is grown organically in full sun in the hills of Northeast Humboldt. You’ll smell aromas and flavors of roasted citrus, lemon peel, and a mix of savory herbs, particularly dried tarragon leaves. As you continue to evaluate the strain, there are some soft notes of marmalade and some earthiness, but this strain is not overly sweet. On the palate, the flavors are tart and dank, which are highlighted by the pungent citrus and herbal overtones. Uplifting yet relaxing, Golden Lemons is a perfect strain to enjoy with a friend over a meal because it’s versatile and pairs well with a variety of both citrus and savory flavors.
“We wanted to highlight the citrus flavors used in the tuna tartare and the hint of spiciness with the ginger and jalapeno used in the mix. Sushi rice is a bit sweet which also complements this strain. This is seriously perfect!” explains Pechtes.
Yield: serves 4-6 people
- 1 cup sushi rice
- 1 tablespoon rice wine vinegar
- 1 pound fresh tuna (ahi, yellowfin, bluefin), cut into 1/4 cubes
- 1/2 tsp grated fresh ginger
- 1 medium sized cucumber, diced
- 1/4 cup of cilantro chopped
- 1 small shallot diced
- 1 tsp sesame seeds
- 1 jalapeño, small dice
- 1 tbsp chives or green onions, chopped
- 1 tbsp soy sauce
- 2 tsp Sriracha
- 1 tbsp soy sauce
- 1 small avocado, cut in 1/4 inch cubes
- vegetable oil for frying
- pinch sea salt and ground black pepper to taste
Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a pot. Bring water to a boil, then reduce the heat to low and cover. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
Place the cooked rice in a glass bowl and add the vinegar to the rice, combining well, and allowing to cool.
Spray the pan with oil or use vegetable oil to form a thin layer so the rice doesn’t stick. Press the rice into a quarter sheet pan, forming a flat layer. *Ideally, allow it to cool overnight. Using a cookie cutter (in desired shape and size) cut equally sized individual cakes of rice.
Heat a large pan on high heat with vegetable oil, about 1 inch high in the pan. Fry the rice cakes until they are golden brown. Place rice cakes on a paper towel to soak up the extra oil.
Combine all tartare ingredients together approx 10 minutes before serving and place in the fridge to let it rest. Top the rice cakes with the tartare mixture and garnish with sesame seeds and chives.