SPICY TUNA CRISPY RICE

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SPICY TUNA CRISPY RICE

Yield 4-6

Prep time

30 Min

Cook time

30 Min

Total time

1 Hour

Ingredients

Rice

• 2 Cups sushi or Calrose rice
• 1/2 cup rice vinegar
• 1 Tbsp sugar
• 1 Tbsp salt
• Vegetable oil for frying

Tuna

• 12 oz sushi grade* ahi tuna (important to use sushi grade only)
• 1/4 cup kewpie Mayo
• 2 Tbsp sriracha
• 1 Tbsp soy sauce
• 1 tsp furikake (rice seasoning)

Topping options:

• Avocado
• Jalapeño
• Caviar
• Chives
• Tabasco

Instructions

Directions:

1. Cook rice according to package instructions. Once rice is cooked, slightly warm vinegar, sugar and salt in a small bowl and mix. Add vinegar mixture into rice. Stir to fully incorporate the vinegar, sugar and salt. The rice will become slightly sticky.
2. Cover a baking sheet pan with plastic wrap. Spread rice over wrap, sprinkle your rice evenly with salt and sugar. Cover with more plastic wrap and another baking sheet. Refrigerate overnight.
3. Remove sheet of rice and cut into 1 inch wide strips. Then cut strips into 2 inch long bites. You should have about 24 – 1 inch by 2 inch rice patties.
4. In a large frying pan, heat oil on high heat. Carefully place your rice patties into the pan. Fry for about 3-4 minutes, then flip the patties. Fry an additional 3 to 4 minutes, or crispy and until golden brown.
5. Remove from the pan and place on a plate lined with a paper towel to absorb any excess oil.
6. Spicy Tuna: Finely dice tuna, transfer to a medium size mixing bowl.
7. To diced tuna, add mayonnaise, soy sauce, and furikake, stir to fully combine. Refrigerate until all toppings are prepared and you’re ready to serve.
8. Place your rice patty on a plate.
9. Add about a teaspoon of spicy tuna mixture
10. Top with jalapeño, caviar, or toppings of your choice. Enjoy!

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