Restaurant-Worthy Spicy Tuna Crispy Rice (Print Version)
Crispy golden rice, spicy ahi tuna, scallions, and jalapeños combine for bold, flavorful comfort food.
# Ingredients:
→ Sushi Rice
01 -
1 cup short grain sushi rice
02 -
2 tablespoons rice vinegar
03 -
1 1/2 teaspoons granulated sugar
04 -
1/2 teaspoon kosher salt
05 -
1/2 cup grapeseed oil or other neutral oil, for pan frying
→ Spicy Tuna
06 -
8 ounces sushi-grade ahi tuna
07 -
3 scallions, thinly sliced
08 -
1 jalapeño, thinly sliced, for garnish
09 -
black sesame seeds, for garnish
→ Spicy Mayonnaise
10 -
1/2 cup Kewpie mayonnaise
11 -
1/4 cup Sriracha
12 -
3 tablespoons ponzu sauce
# Instructions:
01 -
Place sushi rice in a fine mesh strainer and rinse under cool running water for 1 minute until the water runs clear. Cook the rice according to package or rice cooker instructions.
02 -
In a small saucepan, combine rice vinegar, granulated sugar, and kosher salt. Simmer over medium-high heat, whisking until the sugar and salt are dissolved. Remove from heat and set aside.
03 -
Transfer cooked rice to its pot. Drizzle the sushi vinegar evenly over the rice, then use a rice paddle or spatula to toss gently, keeping the grains intact.
04 -
Press seasoned rice into a small rectangular container or quarter sheet pan lined with plastic wrap, forming an even layer about 1/2 inch thick. Cover with plastic and refrigerate for at least 3 hours or overnight until firm.
05 -
Finely dice the sushi-grade tuna and transfer to a mixing bowl. Add the thinly sliced scallions.
06 -
In a separate bowl, whisk together Kewpie mayonnaise, Sriracha, and ponzu sauce until homogenous. Add the sauce to the chopped tuna and scallions, stirring well to combine. Cover and refrigerate until needed.
07 -
Use a sharp knife to cut the chilled rice into bite-sized rectangles, approximately 2 x 3/4 inches. Lightly wet your hands if the rice is sticky. Heat grapeseed oil in a large skillet over medium heat. Fry rice bites in batches for about 2 minutes per side until golden brown. Transfer to a wire rack lined with a paper towel. Repeat as necessary.
08 -
Top each crispy rice piece with a heaping tablespoon of spicy tuna mixture. Garnish with a pinch of black sesame seeds and a slice of jalapeño. Drizzle with additional spicy mayonnaise if desired. Serve immediately.
# Notes:
01 -
Chill rice fully before pan frying to ensure the rice holds its shape and achieves a crisp texture.