Crispy Rice With Spicy Tuna

One of my favorite appetizers!

INGREDIENTS

Makes approx. 24 pieces

  • 1 lb fresh sushi-grade ahi tuna
  • 2 tbs Sriracha sauce
  • 1 tbs sesame oil
  • 1 tsp hot chili oil
  • 1/4 cup mayonnaise
  • 1/2 cup chopped green onion
  • soy sauce
  • unagi sauce
  • 3 cups freshly cooked Japanese white rice (short or medium grain)

SPECIAL TOOLS: Japanese rice mold Link to product

INSTRUCTIONS

Step 1: Prepare the spicy tuna mixture

  1. Roughly chop the tuna
  2. Use a food processor to chop the tuna into a soft consistency. (You can also do by hand if you don't have a food processor)
  3. Combine the tuna, Sriracha sauce, sesame oil, hot chili oil and mayo and mix it well
  4. Refrigerate until ready to use

Step 2: Make the crispy rice

  1. Form the rice into rectangle shapes using the rice mold Link to product
  2. Be sure to pack it tightly so they don't fall apart
  3. Cook the pieces in batches depending on your pan size. You don't want to overcrowd the pan or they the pieces won't crisp nicely.
  4. Gently cook the pieces in a pan over medium heat with a dash of sesame oil
  5. When the rice starts to crisp, lightly brush all sides with soy sauce (Don't overdo it or the pieces will fall apart from the moisture)
  6. Cook for another 2-3 minutes or until all the pieces are browned
  7. Remove from the heat
  8. Repeat this process for as many pieces as you need.

Step 3: Assemble them

  1. Use small spoon to top each rectangle of rice with the spicy tuna mixture
  2. Brush the top with unagi sauce
  3. Garnish with green onions

 

Kevin Kimura