Directions
- 1Season sushi rice with rice vinegar, sugar, potato starch and salt. Press rice into a thin layer, refrigerate for 4-8 hrs, and freeze for 30 min.
- 2Make eel sauce by simmering tamari, cane sugar, and mirin until it coats the back of a spoon. Let cool.
- 3Finely chop tuna and mix it with Japanese mayo, sriracha, sugar, chives, and tamari.
- 4Cut the rice into little circles.
- 5Fry the rice until golden brown.
- 6Assemble by piping tuna onto the fried rice, topping with chives, avocado, serrano, and eel sauce.
Ingredients
- 1.25 cup sushi rice
- 1.67 cup water
- 2 tbsp rice vinegar
- 0.5 tbsp sugar
- 2 tbsp potato starch
- 1 pinch salt
- 1 kombu strip
- 0.33 cup tamari
- 0.33 cup cane sugar
- 0.33 cup mirin
- 10 oz ahi tuna
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- 0.5 tsp sugar
- 2 tbsp chives
- 12 serrano or jalapeño slices
- 12 avocado triangles
- 1 avocado or olive oil
Equipment
rice cookerbaking sheetplastic wrapcookie cuttersaucepanknifespatulapastry bagfrying pantongs
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