How to make Spicy Tuna Crispy Rice

One of my all time favorite dishes has to be spicy tuna crispy rice. There is something about the crispy shell and soft interior rice paired with an umami packed tuna tartare making for truly one of the most magical bites.

The best part about this dish is that it is flexible and can be made with different kinds of fish/proteins/veg and different mix-in ingredients. This recipe below is my “mother recipe” as I like to call it, which I use as base each time I go to make crispy rice. Swap in salmon, kani, canned tuna, or keep with vegetarian using some avocado or tofu…the sky is really the limit!!

If you make this recipe, please share with me and tag my socials. I LOVE seeing you make my recipes. ☺️

Here is the recipe:

Spicy Tuna Crispy Rice

One of the BEST things I have ever made and ate. Just like your favorite sushi place, but BETTER!

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Course Appetizer

Cuisine asian, fusion

Ingredients

  

Rice:

• 2 cups Calrose or Japanese rice well rinsed
• 2 cups water or package directed amount..depends on rice
• 1 sheet of kombu
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• Canola oil for frying

Tuna:

• 1 lb sushi grade tuna
• 1/4 cup kewpie Mayo
• 1 tbsp ponzu sauce
• 1/2 tbsp soy sauce
• 1 tsp chili crunch oil
• 2 tbsp sriracha
• 1 tsp Sesame oil
• 1 tsp Honey
• 1 zest of half a lemon
• 1 inch of ginger grated
• Jalapeño thinly sliced
• Black sesame seeds

Instructions

 

Rice:

• Rinse and drain the rice well until the water runs clear. Add to a rice cooker or pot along with water and a sheet of kombu. If in a pot, bring rice to a boil over high heat, then reduce heat to low, cover with a tight lid, and simmer until rice is tender and water is absorbed, about 15-20 minutes. Remove from heat and let stand, covered, for 10 minutes. Remove and discard kombu. [Refer to the rice packing for cooking time and water amounts as it sometimes varies depending on rice.]
• While the rice cooks, dissolve the sugar and salt in the rice vinegar in a small pot over a low flame.
• Once the rice is finished cooking, gently fold in the rice vinegar mixture to well coat the rice.
• Line an 8x8inch square pan with plastic wrap, with extra hanging over the sides.Transfer the rice into the pan, pressing down firmly to form an even layer. Cover the top with overhanging plastic wrap. Refrigerate at least 1 hour, but up to overnight.

Tuna:

• Using a chef’s knife, finely dice the tuna until evenly sized. Transfer to a bowl and add in the remaining ingredients.
• Place in the fridge to chill while frying the rice.

Rice and Assembly:

• Using a wet chef’s knife, slice even rectangles from the chilled sushi rice.
• Heat oil in a deep frying pot. Cook rice rectangles in batches in the hot oil until golden brown all over. Remove from oil and place on a wire rack.
• Quenelle a dollop of spicy tuna on top of the crispy rice. Garnish with the jalapeno + sesame seeds.

Keyword crsipy rice, raw, spicy tuna, sushi, tuna