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Spicy Tuna Crispy Rice

By: Spicy Tuna Recipe: Rei Yamazaki, Crispy Rice Recipe: www.recipetineats.com
prep is at least 4 hours

Spicy Tuna Crispy Rice is a dish that requires a bit more time to prepare, but the effort is well worth it. To make the process easier, you can prepare the crispy rice a day in advance and reheat it in the oven at 350°F for 5 minutes. Just be sure to watch it closely to avoid burning.

Directions

Instructions for Crispy Rice


  1. Season cooked rice.
  2. Let the rice cool down and press into a parchment lined 8”x8” pan.
  3. Lay another piece of parchment paper on top and press down a second pan and weigh it down (I used cans).
  4. Place in the fridge for 4-8 hours, the longer the better.
  5. Remove from pan and peel off top paper, wet a sharp knife and cut into preferred squares
  6. Heat a large pan with oil over medium high heat and fry the rice pieces until both sides are golden brown
  7. Remove


Instructions for Spicy Tuna


  1. Mince tuna or use scraped tuna.
  2. Mix ingredients in a separate bowl and taste first, adjust to preference.
  3. Mix in tuna, cover bowl with plastic wrap and set in the fridge.


Instructions for Assembling


  1. First add the sliced avocado onto the crispy rice
  2. Spoon a bite sized amount of spicy tuna on top 
  3. Garnish with Jalapeno and furikake 

Ingredients

for Spicy Tuna

1 Pound Sushi Grade Tuna

3 Tbsp Kewpie Mayonnaise

2 Tbsp Sriracha

1 Tbsp Soy Sauce

½ Tbsp Toasted Sesame Oil

¼ Tsp Togarashi Shichimi

¼ Tsp Salt

Finely Minced Scallion (amount of your choice, I used roughly 2 Tbsp)


for the Toppings

Avocado (sliced)

Jalapeno (sliced)

Furikake 


for Crispy Rice

1 Cup Sushi Rice

¼ Cup Oil (for cooking)


for the Sushi Rice Seasoning

1 Tbsp Rice Vinegar 

1 Tsp sugar

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