Spicy Tuna Crispy Rice
One of the BEST things I have ever made and ate. Just like your favorite sushi place, but BETTER!
Servings: 4
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.
Nutrition
Calories: 2595kcal | Carbohydrates: 329g | Protein: 134g | Fat: 75g | Saturated Fat: 14g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 4438mg | Potassium: 1674mg | Fiber: 5g | Sugar: 31g | Vitamin A: 9983IU | Vitamin C: 20mg | Calcium: 172mg | Iron: 8mg
