Spicy Tuna Crispy Rice
Spicy Tuna Crispy Rice
Ingredients
For the Sushi Rice
- 2 cups short-grain white rice, rinsed until water runs clear
- 2 1/2 cups water, for cooking rice
For the Sushi Vinegar
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons water
For the Spicy Tuna Mixture
- 1 pound sushi-grade ahi tuna, finely minced
- 1/2 cup green onions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce, for the spicy mayo
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce, for the tuna mixture
For Frying and Garnish
- 4 cups vegetable oil, for deep-frying
- 2 jalapeño peppers, thinly sliced
- as needed coarse salt, for garnish
Instructions
- 1
Rinse the short-grain white rice in a sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium pot with a tight-fitting lid, add 2 1/2 cups of water, and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and 2 tablespoons of water. Heat over low heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 3
Transfer the cooked rice to a large bowl. Pour the prepared sushi vinegar solution over the rice and gently fold with a rice paddle or spoon until the rice is evenly coated. Be careful not to mash the grains.
⏱️ 5 min
- 4
Line a rectangular glass dish (approximately 8x8 inches) with plastic wrap, leaving an overhang on all sides. Transfer the seasoned rice into the dish and press it down firmly and evenly to create a compact layer. Cover with the plastic wrap overhang and press down again to ensure maximum density. Refrigerate for at least 30 minutes to allow the rice to set, or up to 2 hours.
⏱️ 10 min
- 5
While the rice sets, prepare the tuna. Slice the sushi-grade ahi tuna into strips, then dice into small cubes, and finally mince finely using a sharp knife on a cutting board.
⏱️ 10 min
- 6
Finely chop the green onions.
⏱️ 5 min
- 7
In a medium bowl, combine the mayonnaise, sriracha sauce, 1 tablespoon of soy sauce, and toasted sesame oil. Whisk thoroughly until a smooth, orange-colored spicy mayo sauce is formed.
⏱️ 5 min
- 8
Add the finely minced tuna, chopped green onions, the prepared spicy mayo sauce, and 1 tablespoon of soy sauce to a bowl. Stir vigorously with a spoon until the tuna is evenly coated and well combined.
⏱️ 5 min
- 9
Remove the compacted rice block from the refrigerator. Carefully lift it out of the dish using the plastic wrap overhang. Place it on a clean cutting board and cut it into uniform rectangular or square pieces (approximately 1 1/2 x 2 inches).
⏱️ 5 min
- 10
In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully place individual rice pieces into the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy on all sides, about 2-4 minutes per batch. Remove the crispy rice with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 11
To assemble, place each crispy fried rice block on a serving platter. Generously top each piece with a spoonful of the spicy tuna mixture.
⏱️ 5 min
- 12
Carefully arrange thinly sliced jalapeño peppers on top of the tuna mixture. Finish with a light sprinkle of coarse salt before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Crispy Rice
Ingredients
For the Sushi Rice
- 2 cups short-grain white rice, rinsed until water runs clear
- 2 1/2 cups water, for cooking rice
For the Sushi Vinegar
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons water
For the Spicy Tuna Mixture
- 1 pound sushi-grade ahi tuna, finely minced
- 1/2 cup green onions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce, for the spicy mayo
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce, for the tuna mixture
For Frying and Garnish
- 4 cups vegetable oil, for deep-frying
- 2 jalapeño peppers, thinly sliced
- as needed coarse salt, for garnish
Instructions
- 1
Rinse the short-grain white rice in a sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium pot with a tight-fitting lid, add 2 1/2 cups of water, and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and 2 tablespoons of water. Heat over low heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 3
Transfer the cooked rice to a large bowl. Pour the prepared sushi vinegar solution over the rice and gently fold with a rice paddle or spoon until the rice is evenly coated. Be careful not to mash the grains.
⏱️ 5 min - 4
Line a rectangular glass dish (approximately 8x8 inches) with plastic wrap, leaving an overhang on all sides. Transfer the seasoned rice into the dish and press it down firmly and evenly to create a compact layer. Cover with the plastic wrap overhang and press down again to ensure maximum density. Refrigerate for at least 30 minutes to allow the rice to set, or up to 2 hours.
⏱️ 10 min - 5
While the rice sets, prepare the tuna. Slice the sushi-grade ahi tuna into strips, then dice into small cubes, and finally mince finely using a sharp knife on a cutting board.
⏱️ 10 min - 6
Finely chop the green onions.
⏱️ 5 min - 7
In a medium bowl, combine the mayonnaise, sriracha sauce, 1 tablespoon of soy sauce, and toasted sesame oil. Whisk thoroughly until a smooth, orange-colored spicy mayo sauce is formed.
⏱️ 5 min - 8
Add the finely minced tuna, chopped green onions, the prepared spicy mayo sauce, and 1 tablespoon of soy sauce to a bowl. Stir vigorously with a spoon until the tuna is evenly coated and well combined.
⏱️ 5 min - 9
Remove the compacted rice block from the refrigerator. Carefully lift it out of the dish using the plastic wrap overhang. Place it on a clean cutting board and cut it into uniform rectangular or square pieces (approximately 1 1/2 x 2 inches).
⏱️ 5 min - 10
In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully place individual rice pieces into the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy on all sides, about 2-4 minutes per batch. Remove the crispy rice with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 11
To assemble, place each crispy fried rice block on a serving platter. Generously top each piece with a spoonful of the spicy tuna mixture.
⏱️ 5 min - 12
Carefully arrange thinly sliced jalapeño peppers on top of the tuna mixture. Finish with a light sprinkle of coarse salt before serving immediately.
⏱️ 5 min