Empty My Fridge
Mild to Wild Ep. 4 Spicy Tuna Crispy Rice
Ingredients
- Rice · cooked2 cups
- Rice wine vinegar1 tbsp
- Sugar9 tbsp
- Cooking spray
- Tuna · diced8 oz
- Sesame oil1 tsp
- Soy sauce1 ½ tsp
- Scallion · finely chopped, sliced1 tbsp
- Japanese mayonnaise1 tbsp
- Hot sauce1 tbsp
- Habanada peppers · stems removed8
- Garlic4
- Vinegar½ cups
- Tomato paste4 tbsp
- Fish sauce3 tbsp
- Sesame seed
- Avocado · sliced
Instructions
- Blend the habanero sriracha ingredients until smooth. Simmer over medium heat, then reduce to low and cook 10 to 15 minutes until thickened.
- Let the sauce cool slightly and thin with a little water if needed. Store in a jar in the fridge.
- In a bowl, mix the diced tuna with soy sauce, sesame oil, green onions, sriracha and Kewpie mayo until evenly coated. Keep chilled.
- In a small bowl, dissolve the rice vinegar and sugar, then fold into the hot cooked sushi rice. Let it cool slightly.
- Preheat a mini waffle maker and lightly coat it with cooking spray.
- Shape a small amount of cooled rice into a patty that fits the waffle maker.
- Cook the patty in the waffle maker until crispy and golden brown, following the appliance's instructions. Repeat with the remaining rice.
- Top each crispy rice with avocado slices, a spoonful of spicy tuna and a drizzle of habanero sriracha. Garnish with scallions, toasted sesame seeds and more habanero.
Summarized from Tasty's video. Watch it for the details.
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GarlicScallionRiceTomato pasteAvocadoTuna
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