Spicy Tuna Crispy Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Ingredients
Sushi Rice
2 cups sushi white rice or Japanese short-grain rice, rinsed
3 cups water
1 tsp salt, adjust more to taste
2 tsp sugar
2 tbsp rice vinegar, adjust more to taste
vegetable or canola oil for frying
Spicy Tuna Mixture
1 lb sushi-grade ahi tuna, minced or finely cubed
1/4 cup mayonnaise, I’m using Kewpie mayo
2 tbsp sambal or sriracha, more for taste
1 tbsp soy sauce
1 tbsp sesame oil
pinch of sugar
1/4 cup green onions, adjust to your preference if you prefer less
thinly sliced jalapeño pepper or serrano pepper, optional, for garnish
toasted sesame seeds
Instructions
Mince and chop your sushi-grade tuna. In a separate bowl, mix mayo, sambal or sriracha, soy sauce, sesame oil, sugar, and green onions. Pour over your minced sushi-grade tuna and mix well. Set aside in the fridge until ready to use.
Rinse your sushi rice well until the water runs clear. Cook your rice according to the package instructions over the stovetop or in a rice cooker.
In a separate small bowl, make your vinegar mixture by whisking salt, sugar, and rice wine vinegar. Pour over your cooked rice and fluff, and mix until fully combined.
Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and place in the freezer for 2 hours overnight is best! You can also place the tray between ice as well if you want to speed up the process.
Once frozen, remove from plastic wrap and slice into your preferred shape and size for frying, I will sometimes do square, rectangle, or circle with a circle cutter. Heat a deep pot or pan with oil until hot. Fry your rice until golden brown. Remove and let cool on paper towels to get out any excess oil.
Top your crispy rice with your spicy tuna mixture. Garnish with a sprinkle of sesame seeds and a thin jalapeño, or serrano slice. I also added a little spoon of additional Sambal on top as well.
