Spicy Tuna Crispy Rice
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
- Season cooked rice.
- Let the rice cool down and press into a parchment lined 8”x8” pan.
- Lay another piece of parchment paper on top and press down a second pan and weigh it down (I used cans).
- Place in the fridge for 4-8 hours, the longer the better.
- Remove from pan and peel off top paper, wet a sharp knife and cut into preferred squares
- Heat a large pan with oil over medium high heat and fry the rice pieces until both sides are golden brown
- Remove
Instructions for Spicy Tuna
- Mince tuna or use scraped tuna.
- Mix ingredients in a separate bowl and taste first, adjust to preference.
- Mix in tuna, cover bowl with plastic wrap and set in the fridge.
Instructions for Assembling
- First add the sliced avocado onto the crispy rice
- Spoon a bite sized amount of spicy tuna on top
- 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
