Spicy Tuna and Crispy Rice
Serving Size: 6-8 ppl.
Ingredients
For the Crispy Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Avocado oil or preferred high-heat cooking oil
For the Spicy Tuna:
- 1 pound sushi-grade tuna, diced
- 4 tablespoons kewpie mayo or preferred mayo
- 2 tablespoons Sriracha or to taste
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- 1 jalapeno, seeded and finely chopped (optional)
For Garnish:
- Sliced green onions
- Salmon Roe or Tobiko
Instructions
Prepare the Crispy Rice:
- Wet your hands and press the cooled rice into an 8×8 dish, forming a 1.5-2 inch layer.
- Chill for 10 minutes.
- Cut the rice into 2×1 inch rectangles.
- Heat oil in a frying pan over medium heat.
- Add the rice rectangles to the pan and press lightly for even cooking.
- Cook for 2-3 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
Make the Spicy Tuna:
In a bowl, combine the diced tuna, mayo, Sriracha, soy sauce, sesame oil, diced jalapenos and salt. Mix until well combined.
Assemble:
Top each crispy rice piece with a spoonful of spicy tuna mixture.
Optional: Add sliced avocado
Garnish with green onions and roe or tobiko.
Serve:
Serve immediately and enjoy your Spicy Tuna Crispy Rice!
