Go Back

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 3 hours
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian, Japanese
Ingredients Equipment Method Video Notes

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

Equipment

  • Our Place Always Pan
  • pyrex storage container
  • Our Place Everyday Chefs Knife
  • Our Place Cutting Board

Method
 

Prepare and grill the crispy rice
  1. Combine rice and seasoned rice vinegar. When mixing, be careful not to mash up the rice.
  2. Place sushi rice in a flat, rectangular container. Cover and refrigerate for at least 3 hours.
  3. Preheat the pan to medium high heat.
  4. Slice the chilled rice into small squares or rectangles.
  5. Heat oil or butter on the pan and add the rice slices. Grill until both sides are brown. See Note 1.
Make spicy tuna
  1. Chop the tuna into very small pieces. Mix it together with kewpie mayo, ponzu, and chili powder.
Assembly
  1. Top the grilled crisp rice with a spoonful of spicy tuna. Garnish with a jalapeno slice and drizzle with eel sauce.

Video

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.