Spicy Tuna Crispy Rice

By Cooking With Ayeh · 75 min

Ingredients

Instructions

1. Rinse the sushi rice in water about 5 times, until the water runs almost clear.
2. Put the rice and 1 ½ cups water in a pot over medium-high heat. Bring to a boil, then lower to low-medium, cover and simmer for 15 minutes.
3. Take the pot off the heat, keep the lid on and let the rice steam for 5 minutes.
4. Stir the sugar, rice vinegar and a pinch of sea salt together in a small bowl.
5. Mix the vinegar mixture into the warm rice in a large bowl with a wooden paddle or spatula, coating it evenly.
6. Line a tray with plastic wrap, press the rice into an even, compact layer, and chill for 3 hours in the fridge or 1 hour in the freezer until set.
7. Cut the set rice into even rectangles or squares with a sharp knife.
8. Heat 4 tablespoons of neutral oil in a large pan over medium-high heat. Fry the rice squares, spaced apart, a few minutes per side until golden brown. Rest them on a cooling rack so they stay crisp.
9. Dice the sushi-grade tuna finely into small cubes and put them in a large bowl.
10. Add 2 tablespoons kewpie mayonnaise, 1 tablespoon sriracha, 2 teaspoons soy sauce and 1 teaspoon sesame oil to the tuna and mix with a spoon. Taste and adjust seasoning and spice.
11. Top each crispy rice square with a spoonful of the tuna mixture, sprinkle with furikake and add a slice of jalapeño or avocado.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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