Rice

1. Cook rice according to instructions: I rinse my rice, combine rice and water in a small covered pot, bring to a boil, turn the heat down to a simmer and simmer for 10 minutes. Remove from heat and let sit, covered for an additional ten minutes. Fluff rice with fork.

Bowl and Tuna

1. While the rice is cooking, heat up a splash of oil in a small pan. Cook enoki mushrooms until browned. Season with salt and pepper.
2. At the same time, on a plate lay out sesame seeds in an even layer.
3. Cut tuna steak into even rectangles. You want it to be an even log so that each of the four sides are cooked for the same about of time (see pictures, about 1 1/2 inches thick)
4. Roll tuna in sesame seeds
5. In a pan, over high heat, heat up a splash of neutral oil.
6. Once the oil is hot, cook tuna for 30 seconds on each side (2 minutes total)
7. Remove from pan and set aside.
8. Slice tuna into 1/2 inch slices.

Sauces

1. In a small bowl combine all of the ingredients for the sesame sauce.
2. In a small bowl combine the ingredients for the wasabi cream.

Assembly

1. Assemble bowl by placing rice at the bottom, topping with enoki mushrooms, tuna, any extra green onions, sesame dressing and a dollop of wasabi cream.