Spicy Tuna Crispy Rice
Experience the vibrant flavors of sushi-grade tuna mixed with a spicy mayo, served atop perfectly crisp, pan-fried sushi rice. This dish offers an exciting interplay of textures and bold flavors, perfect for an advanced home cook.
Ingredients
- Sushi Rice 1 cup
- Water 1.25 cups
- Rice Vinegar 2 tbsp
- Sugar 1 tbsp
- Salt 0.5 tsp
- Sushi-grade Ahi Tuna 8 oz
- Mayonnaise 3 tbsp
- Sriracha 1-2 tbsp
- Sesame Oil 1 tsp
- Soy Sauce 1 tsp
- Scallions 2
- Avocado 1
- Jalapeño 0.5
- Neutral Oil 2-3 tbsp
- Toasted Sesame Seeds 1 tsp
How to Cook
- Rinse sushi rice thoroughly under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove the saucepan from heat and let stand, covered, for 10 minutes. Do not lift the lid during this time.
- While rice is resting or cooling, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt in a small bowl until dissolved. Once rice has rested, transfer it to a large, non-metallic bowl. Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or wooden spoon until well combined and glossy. Spread the rice out to cool slightly.
- Dice the sushi-grade Ahi tuna into small 1/4-inch cubes. In a medium bowl, combine the diced tuna with 3 tbsp mayonnaise, 1-2 tbsp sriracha (to taste), 1 tsp sesame oil, and 1 tsp soy sauce. Add half of the thinly sliced scallions and mix gently until the tuna is evenly coated.
- Once the seasoned rice has cooled enough to handle (it should still be slightly warm), firmly press it into a rectangular or square mold (about 1.5-2 inches wide and 0.5-0.75 inches thick) on a parchment-lined cutting board. If you don't have a mold, use your hands to shape it. You should get about 12-16 pieces. Chill the formed rice cakes in the refrigerator for at least 15 minutes to firm up.
- Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, carefully add the chilled rice cakes, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. You may need to do this in batches. Transfer fried rice cakes to a paper towel-lined plate to drain excess oil.
- Top each crispy rice cake with a generous spoonful of the spicy tuna mixture. Garnish with diced avocado, remaining sliced scallions, thin slices of jalapeño (if using), and a sprinkle of toasted sesame seeds. Serve immediately.