Spicy Tuna Crispy Rice
Made moments before serving, this dish combines the freshest tuna with the crisp texture of hot-off-the-pan rice. Try this appetizer dish to start your meal with a burst of flavor!
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Servings: 4
Ingredients
Crispy Rice
- 2 cups sushi rice cooked
- 2 tbsp seasoned rice vinegar
- oil or butter for the pan
Spicy Tuna
- 1 filet sushi-grade tuna
- 1½ tbsp kewpie mayo
- 1 tbsp ponzu
- ¼ tsp ichimi togarashi (Japanese chili powder)
Garnish
- eel sauce for drizzle
- jalapeno sliced
Instructions
Prepare and grill the crispy rice
- Combine rice and seasoned rice vinegar. When mixing, be careful not to mash up the rice.
- Place sushi rice in a flat, rectangular container. Cover and refrigerate for at least 3 hours.
- Preheat the pan to medium high heat.
- Slice the chilled rice into small squares or rectangles.
- Heat oil or butter on the pan and add the rice slices. Grill until both sides are brown. See Note 1.
Make spicy tuna
- Chop the tuna into very small pieces. Mix it together with kewpie mayo, ponzu, and chili powder.
Assembly
- Top the grilled crisp rice with a spoonful of spicy tuna. Garnish with a jalapeno slice and drizzle with eel sauce.
Notes
Note 1. For extra crispness, pan-sear the rice on every side. This will give it a beautiful golden color and a crunchy texture throughout. You may also consider making a cube shape with the rice to maximize the crispy surface area and to make flipping easier.
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