Spicy Tuna Crispy Rice
My Dad and his buddies love going fishing during the summer months and if we are lucky, it involves a sushi sunday party upon their return. The tuna feast is nothing short of amazing and this spicy tuna crispy rice is all time. It has a nice bright flavor with the fresh ginger and herbs, heat from the serrano, umami from soy and a solid crunch that we all know and love. It is a great appetizer when you are in the mood to go above and beyond to please a crowd (and their tummies). It may seem intimidating to make but if you’ve ever made sushi or poke, this will be a walk in the park. Just make sure to grab sushi-grade tuna if you are purchasing your fish from the grocery store.
Notes:
-Make sure to buy sushi-grade tuna if you are purchasing it from the grocery store.
-Utilizing sushi rice is optimal, otherwise you risk the rice not sticking together when you fry.
-Make sure to use a neutral oil that withstands high heat. Good options include avocado or canola.
-If desired, you can prepare both the rice and the tuna mixture ahead of time and then fry and assemble when your time comes.
Prep time 10 minutes
Cook time 20 minutes
Total time 30-45 minutes
Serves 16 pieces
Ingredients
1 pound Sushi-Grade Ahi tuna, finely chopped or pulsed in food processor
3 tablespoons Sriracha
3 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ cup green onions, thinly sliced
½ teaspoon ginger, finely minced
1 teaspoon rice wine vinegar
½ teaspoon honey
Sushi Rice
2 cups uncooked sushi rice (rinse well)
1 teaspoon salt
2 tablespoons sugar
3 tablespoons rice wine vinegar
6 tablespoons avocado oil (or neutral high heat oil of choice)
Additional
1 serrano pepper, thinly sliced
6-8 sprigs cilantro
Garnish options: black sesame seeds, sesame oil
Soy sauce and spicy mayo for dipping
Preparation
Gather all ingredients and cooking utensils. Line an 8x8 pan with parchment paper.
Cook sushi rice according to package directions.
In a small size bowl, add rice vinegar, sugar and sesame oil to heat over the stove or in the microwave to dissolve the sugar. Add it to the rice and mix well. Add to the 8x8 lined pan and refrigerate for at least 1-2 hours.
After the rice is chilled, cut it into small 1 ½ inch squares. Over medium to high heat, add the neutral oil in a large saute pan. You should hear a sizzle when the rice touches the pan. If you don't, your oil isn’t hot enough and the rice will just absorb the oil. Once golden (3-4 minutes), flip and repeat on the other side. Remove from the oil and transfer to a plate lined with a paper towel to absorb and drain any excess oil.
In a medium bowl, add diced or pulverized tuna with the mayonnaise, sriracha, soy, honey, sesame oil, rice vinegar, thinly sliced green onions and ginger. Mix well until combined.
Assemble by adding a dollop of the spicy tuna on top of the crispy rice squares. Add a sliver of thinly sliced serrano, sesame seeds and one cilantro leaf. Serve with additional spicy mayo and soy sauce. Enjoy!
