Spicy Tuna Crispy Rice
This recipe shows you how to make delicious spicy tuna on crispy rice, a popular Japanese-inspired appetizer. The key to the perfect crispy rice base is pressing the cooked sushi rice and chilling it overnight before frying.
Ingredients
- Sushi rice
- Water
- Japanese mayonnaise
- Sambal oelek
- Sesame oil
- Rice vinegar
- Soy sauce
- Salt
- Garlic powder
- Green onion
- Sushi-grade tuna
- Toasted sesame seeds
- Shichimi togarashi
- Frying oil
- Seasoned rice vinegar
Method
- 1
Measure 3 cups of sushi rice and pour it into the rice cooker pot.
- 2
Wash the rice thoroughly by adding water, swirling it with your hands, and draining the cloudy water. Repeat this process 2-3 times until the water runs mostly clear.
- 3
Add water to the 3-cup line in the rice cooker pot.
- 4
Place the pot into the Zojirushi rice cooker, select the "Sushi" setting, and start the cooking cycle.
- 5
While the rice cooks, prepare the sauce. In a glass bowl, combine the Japanese mayonnaise, sambal oelek, sesame oil, and rice vinegar.
- 6
Whisk the ingredients together.
- 7
Season with salt and garlic powder, then whisk again until smooth.
- 8
Thinly slice the green onion.
- 9
Using a gloved hand, take the block of sushi-grade tuna and dice it into small, uniform pieces.
- 10
In a separate bowl, combine the diced tuna, sliced green onions, and toasted sesame seeds.
- 11
Add a few spoonfuls of the spicy mayo sauce to the tuna mixture.
- 12
Gently mix everything together until the tuna is evenly coated. Set aside.
- 13
Once the rice cooker has finished, open the lid.
- 14
Transfer the hot cooked rice into a hangiri (wooden sushi rice bowl).
- 15
Pour the seasoned rice vinegar over a rice paddle and onto the rice.
- 16
Use the rice paddle to gently "cut" and fold the vinegar into the rice, ensuring all grains are lightly coated and separated.
- 17
Line a square baking pan with plastic wrap. Transfer the seasoned rice into the pan and spread it out evenly.
- 18
Use the rice paddle to gently pat the rice down into a compact layer.
- 19
Cover with another layer of plastic wrap and use a second, smaller pan to press down firmly, compacting the rice into a dense block.
- 20
Refrigerate the pressed rice overnight.
- 21
Remove the chilled, compacted rice from the pan by lifting the plastic wrap.
- 22
Place the block of rice on a cutting board and cut it into small, rectangular pieces.
- 23
Heat frying oil in a pan to approximately 350°F (175°C).
- 24
Carefully place the rice pieces into the hot oil, frying them in batches to avoid overcrowding.
- 25
Fry for a few minutes on each side until they are golden brown and crispy.
- 26
Use a spider strainer to remove the crispy rice from the oil and place them on a paper towel-lined tray to drain excess oil.
- 27
Place the crispy rice blocks on the paper towel-lined tray.
- 28
Spoon a generous amount of the spicy tuna mixture on top of each piece of crispy rice.
- 29
Garnish with a sprinkle of shichimi togarashi for extra flavor and a bit of heat.
- 30
Arrange the finished spicy tuna crispy rice on a serving platter. The dish is now ready to be enjoyed.
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