TUNA AND CRISPY RICE Aug 21 Written By Eleanor Debel PrintSPICY TUNA CRISPY RICEYield 4-6Prep time30 MinCook time10 MinTotal time40 MinIngredientsRice1 cup calrose (short grain rice) ¼ cup rice vinegar1 tsp salt 2 tsp sugar Tuna1 lb raw sushi and sashimi grade tuna steak (such as ahi, bluefin or yellowtail) 2 Tbsp kewpie mayonnaise 2 Tbsp sriracha ¼ tsp chili flakes or gochujaru ¼ tsp sesame oil 1 tsp finely chopped fresh chives ½ tsp sesame seeds Salt to taste Oil for frying InstructionsThoroughly rinse your rice in cold water until the water runs clear then add to a rice cooker along with 1 ¼ cups water and cook on white rice setting. While the rice cooks, stir together the rice wine vinegar, salt and sugar in a bowl. When the rice is done, transfer it to a large bowl then pour over the vinegar mixture and mix thoroughly while the rice is still warm. Let sit about 10 minutes to cool off slightly. Layer a sheet tray with enough plastic wrap so you have quite a bit of overhang on either side, enough to wrap the rice on top and bottom. Spray very lightly with cooking spray. Spread the rice out into the lined sheet tray then wrap the extra plastic over the top of the rice and place another sheet tray the same size on top so it fits snug. Place something heavy on top of that tray such as a pan or a large book and let it sit for at least 1 hour or up to overnight in the fridge. Make the tuna: Dice your tuna into very small roughly ⅛ inch cubes by making long strips of the fish cut against the grain of the flesh, then those strips into smaller strips then gather those and cut into a small dice. Add to a large bowl then add the mayonnaise, sriracha, chili, sesame oil, chopped chives and sesame seeds. Season with salt to taste and stir together until well combined and evenly sauced. Remove the rice from the plastic wrap and cut into roughly 1x2 inch squares. Preheat frying oil to 350 F and fry the rice squares until golden brown and crispy. Let cool slightly then top with a generous spoonful of seasoned tuna and more chopped chives on top. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedseafoodtechnique Eleanor Debel
TUNA AND CRISPY RICE Aug 21 Written By Eleanor Debel PrintSPICY TUNA CRISPY RICEYield 4-6Prep time30 MinCook time10 MinTotal time40 MinIngredientsRice1 cup calrose (short grain rice) ¼ cup rice vinegar1 tsp salt 2 tsp sugar Tuna1 lb raw sushi and sashimi grade tuna steak (such as ahi, bluefin or yellowtail) 2 Tbsp kewpie mayonnaise 2 Tbsp sriracha ¼ tsp chili flakes or gochujaru ¼ tsp sesame oil 1 tsp finely chopped fresh chives ½ tsp sesame seeds Salt to taste Oil for frying InstructionsThoroughly rinse your rice in cold water until the water runs clear then add to a rice cooker along with 1 ¼ cups water and cook on white rice setting. While the rice cooks, stir together the rice wine vinegar, salt and sugar in a bowl. When the rice is done, transfer it to a large bowl then pour over the vinegar mixture and mix thoroughly while the rice is still warm. Let sit about 10 minutes to cool off slightly. Layer a sheet tray with enough plastic wrap so you have quite a bit of overhang on either side, enough to wrap the rice on top and bottom. Spray very lightly with cooking spray. Spread the rice out into the lined sheet tray then wrap the extra plastic over the top of the rice and place another sheet tray the same size on top so it fits snug. Place something heavy on top of that tray such as a pan or a large book and let it sit for at least 1 hour or up to overnight in the fridge. Make the tuna: Dice your tuna into very small roughly ⅛ inch cubes by making long strips of the fish cut against the grain of the flesh, then those strips into smaller strips then gather those and cut into a small dice. Add to a large bowl then add the mayonnaise, sriracha, chili, sesame oil, chopped chives and sesame seeds. Season with salt to taste and stir together until well combined and evenly sauced. Remove the rice from the plastic wrap and cut into roughly 1x2 inch squares. Preheat frying oil to 350 F and fry the rice squares until golden brown and crispy. Let cool slightly then top with a generous spoonful of seasoned tuna and more chopped chives on top. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedseafoodtechnique Eleanor Debel
