Spicy Tuna Crispy Rice
Spicy Tuna Crispy Rice
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna Tartare
- 1 pound Ahi tuna, sushi-grade, finely diced
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha, or other red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chives, finely chopped
For Frying
- 1/2 cup vegetable oil, for shallow frying
For Garnish
- 1 jalapeño, thinly sliced into rounds
- 1/4 cup fried shallots, or crispy fried onions
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chili powder
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice rests, prepare the sushi seasoning. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Gently fold this mixture into the cooked rice. Transfer the seasoned rice to a baking sheet lined with plastic wrap, press it firmly into a rectangular block about 1-inch thick, and let it cool completely. Once cool, carefully slice the rice block into uniform rectangular pieces, approximately 1-inch thick and 2-3 inches long.
⏱️ 15 min
- 3
Prepare the spicy tuna tartare. In a medium bowl, combine the finely diced Ahi tuna, mayonnaise, Sriracha, soy sauce, 1 teaspoon chili powder, and 1 teaspoon toasted sesame seeds. Add the finely chopped chives. Mix thoroughly with a spoon until all ingredients are well combined and the tuna is evenly coated, forming a rich, reddish-orange tartare.
⏱️ 10 min
- 4
Heat the vegetable oil in a large non-stick pan over medium-high heat. Once the oil is hot (it should shimmer), carefully place the rectangular pieces of sushi rice into the pan. Fry for 3-5 minutes per side, or until golden brown and crispy on all sides. You may need to do this in batches. Remove the crispy rice pieces from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 5
Arrange the crispy fried rice pieces on a serving platter. Top each piece with a generous spoonful of the prepared spicy tuna tartare. Garnish each with a sprinkle of fried shallots, additional toasted sesame seeds, a dusting of chili powder, and a thin slice of fresh jalapeño.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Crispy Rice
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna Tartare
- 1 pound Ahi tuna, sushi-grade, finely diced
- 1/4 cup mayonnaise
- 2 tablespoons Sriracha, or other red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chives, finely chopped
For Frying
- 1/2 cup vegetable oil, for shallow frying
For Garnish
- 1 jalapeño, thinly sliced into rounds
- 1/4 cup fried shallots, or crispy fried onions
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chili powder
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice rests, prepare the sushi seasoning. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Gently fold this mixture into the cooked rice. Transfer the seasoned rice to a baking sheet lined with plastic wrap, press it firmly into a rectangular block about 1-inch thick, and let it cool completely. Once cool, carefully slice the rice block into uniform rectangular pieces, approximately 1-inch thick and 2-3 inches long.
⏱️ 15 min - 3
Prepare the spicy tuna tartare. In a medium bowl, combine the finely diced Ahi tuna, mayonnaise, Sriracha, soy sauce, 1 teaspoon chili powder, and 1 teaspoon toasted sesame seeds. Add the finely chopped chives. Mix thoroughly with a spoon until all ingredients are well combined and the tuna is evenly coated, forming a rich, reddish-orange tartare.
⏱️ 10 min - 4
Heat the vegetable oil in a large non-stick pan over medium-high heat. Once the oil is hot (it should shimmer), carefully place the rectangular pieces of sushi rice into the pan. Fry for 3-5 minutes per side, or until golden brown and crispy on all sides. You may need to do this in batches. Remove the crispy rice pieces from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 15 min - 5
Arrange the crispy fried rice pieces on a serving platter. Top each piece with a generous spoonful of the prepared spicy tuna tartare. Garnish each with a sprinkle of fried shallots, additional toasted sesame seeds, a dusting of chili powder, and a thin slice of fresh jalapeño.
⏱️ 5 min