Crispy Rice with Spicy Tuna
Chilled sushi rice rectangles fried until golden and crisp, then topped with a creamy spicy tuna mixture, avocado, and jalapeno.
Equipment
- 9x13 inch pan
- Parchment paper
- Large nonstick skillet
- Sharp knife
Ingredients
Main Ingredients
- 1 ½ cup sushi rice uncooked, for the rice cakes
- 1 ¾ cup water for the rice cakes
- ¼ cup neutral oil for frying the rice cakes
- ¼ tsp kosher salt for finishing the rice cakes
- 8 oz sashimi grade tuna finely diced, for the fresh tuna topping
- 1 tbsp sriracha adjust to taste, for the fresh tuna topping
- 4 tsp Japanese style mayonnaise for the fresh tuna topping
- 1 tsp toasted sesame oil for the fresh tuna topping
- ¼ tsp kosher salt for the fresh tuna topping
- 2 tbsp finely chopped green onion for the fresh tuna topping
- 1 tsp white sesame seeds for the fresh tuna topping
- 13 oz canned tuna in oil well drained, for the canned tuna topping
- 3 tbsp sriracha for the canned tuna topping
- 4 tbsp Japanese style mayonnaise for the canned tuna topping
- 1 tbsp lemon juice or rice vinegar, for the canned tuna topping
- 1 tsp toasted sesame oil for the canned tuna topping
- ¼ tsp kosher salt for the canned tuna topping
- ¼ cup finely chopped green onion for the canned tuna topping
- 2 tsp white sesame seeds optional, for the canned tuna topping
- 1 ½ tsp black sesame seeds for the canned tuna topping
- 1 avocado cut into small thin slices, for topping
- 15 jalapeno slices thin, optional, for topping
- ½ tsp black sesame seeds for garnish
Instructions
Cooking
- Rinse and cook. Rinse the rice, combine it with the water in a pot, cover, and simmer 15 minutes. Remove from the heat and rest, covered, for 10 minutes. Press into a pan. Loosen the rice and press it firmly into a parchment lined 9x13 inch pan, about 1/2 inch thick.
- Chill. Cover and refrigerate at least 4 hours until completely cold and firm. Make the topping. Choose the fresh or canned tuna version, stir the ingredients together until creamy, and refrigerate.
- Slice. Turn the rice out onto a board and cut it into 15 equal rectangles. Fry. Heat the oil in a large nonstick skillet over medium high heat and fry the cakes in batches for 2 to 3 minutes per side, until deep golden and crisp.
- Season. Drain on paper towels and sprinkle lightly with salt.
- Assemble. Set the cakes on a platter and use two teaspoons to place a mound of spicy tuna on each.
- Garnish. Top with avocado, jalapeno slices, and black sesame seeds and serve immediately.
Notes
Substitutions: Use salmon in place of fresh tuna if sashimi grade is available, and rice vinegar in place of lemon juice. Pick one topping, fresh or canned tuna.
Tips: Chill the rice completely, fry in batches, and keep the fish cold until serving.
Storage: Refrigerate the cooked rice cakes up to 3 days and re crisp in a hot skillet. Keep toppings separate and use the fresh tuna topping within 1 day.