Spicy Tuna Crispy Rice

Serves 1
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Directions

  1. 1Rinse sushi rice until the water runs clear.
  2. 2Rinse sushi rice until the water runs clear.
  3. 3Rinse sushi rice until the water runs clear.
  4. 4Soak the rinsed sushi rice for 20 minutes.
  5. 5Soak the rinsed sushi rice for 20 minutes.
  6. 6Soak the rinsed sushi rice for 20 minutes.
  7. 7Bring the sushi rice to a boil.
  8. 8Bring the sushi rice to a boil.
  9. 9Bring the sushi rice to a boil.
  10. 10Cover the pot and simmer for 17 minutes.
  11. 11Cover the pot and simmer for 17 minutes.
  12. 12Cover the pot and simmer for 17 minutes.
  13. 13Combine rice vinegar, sugar, salt, mirin, and an optional kombu sheet in a small pot.
  14. 14Combine rice vinegar, sugar, salt, mirin, and an optional kombu sheet in a small pot.
  15. 15Combine rice vinegar, sugar, salt, mirin, and an optional kombu sheet in a small pot.
  16. 16Stir the seasoning mixture over medium heat until everything dissolves.
  17. 17Stir the seasoning mixture over medium heat until everything dissolves.
  18. 18Stir the seasoning mixture over medium heat until everything dissolves.
  19. 19Let the cooked rice sit for 10 minutes before uncovering.
  20. 20Let the cooked rice sit for 10 minutes before uncovering.
  21. 21Let the cooked rice sit for 10 minutes before uncovering.
  22. 22Add about 2/3 of the sushi seasoning to the rice and gently mix it in.
  23. 23Add about 2/3 of the sushi seasoning to the rice and gently mix it in.
  24. 24Add about 2/3 of the sushi seasoning to the rice and gently mix it in.
  25. 25Pour the seasoned rice into a plastic wrap-lined tray.
  26. 26Pour the seasoned rice into a plastic wrap-lined tray.
  27. 27Pour the seasoned rice into a plastic wrap-lined tray.
  28. 28Tightly press and pack the rice into the tray to make sure it's nicely compact.
  29. 29Tightly press and pack the rice into the tray to make sure it's nicely compact.
  30. 30Tightly press and pack the rice into the tray to make sure it's nicely compact.
  31. 31Refrigerate the packed rice for a few hours.
  32. 32Refrigerate the packed rice for a few hours.
  33. 33Refrigerate the packed rice for a few hours.
  34. 34While the rice chills, prepare the spicy mayo by combining Japanese mayo, gochujang, sriracha, and toasted sesame oil in a bowl.
  35. 35While the rice chills, prepare the spicy mayo by combining Japanese mayo, gochujang, sriracha, and toasted sesame oil in a bowl.
  36. 36While the rice chills, prepare the spicy mayo by combining Japanese mayo, gochujang, sriracha, and toasted sesame oil in a bowl.
  37. 37Dice the sushi grade tuna into small pieces.
  38. 38Dice the sushi grade tuna into small pieces.
  39. 39Dice the sushi grade tuna into small pieces.
  40. 40Add chopped scallions, soy sauce, and spicy mayo to the diced tuna and mix well.
  41. 41Add chopped scallions, soy sauce, and spicy mayo to the diced tuna and mix well.
  42. 42Add chopped scallions, soy sauce, and spicy mayo to the diced tuna and mix well.
  43. 43Cut the chilled rice into even rectangles.
  44. 44Cut the chilled rice into even rectangles.
  45. 45Cut the chilled rice into even rectangles.
  46. 46Heat oil to 375°F (190°C) and fry the rice rectangles until golden brown and delicious (GBD).
  47. 47Heat oil to 375°F (190°C) and fry the rice rectangles until golden brown and delicious (GBD).
  48. 48Heat oil to 375°F (190°C) and fry the rice rectangles until golden brown and delicious (GBD).
  49. 49Place the fried crispy rice on a plate.
  50. 50Place the fried crispy rice on a plate.
  51. 51Place the fried crispy rice on a plate.
  52. 52Top each piece of crispy rice with a healthy serving of spicy tuna.
  53. 53Top each piece of crispy rice with a healthy serving of spicy tuna.
  54. 54Top each piece of crispy rice with a healthy serving of spicy tuna.
  55. 55Garnish with a jalapeño slice and enjoy.
  56. 56Garnish with a jalapeño slice and enjoy.
  57. 57Garnish with a jalapeño slice and enjoy.

Ingredients

  • 2 c sushi rice
  • 2 c sushi rice
  • 2 c sushi rice
  • 2 c water
  • 2 c water
  • 2 c water
  • 0.5 c rice vinegar
  • 0.5 c rice vinegar
  • 0.5 c rice vinegar
  • 6 tbsp sugar
  • 6 tbsp sugar
  • 6 tbsp sugar
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • mirin
  • mirin
  • mirin
  • kombu sheet
  • kombu sheet
  • kombu sheet
  • 1 c Japanese mayo
  • 1 c Japanese mayo
  • 1 c Japanese mayo
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 1 tbsp gochujang
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • 2 tbsp sriracha
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • sushi grade tuna
  • sushi grade tuna
  • sushi grade tuna
  • scallion
  • scallion
  • scallion
  • soy sauce
  • soy sauce
  • soy sauce
  • jalapeno slice
  • jalapeno slice
  • jalapeno slice

Equipment

potsinkstovesmall potwooden spoonplastic wraptraybowlknifeskimmerwire rack

Tips

  • For the spicy mayo, it turns out best using Japanese Mayo.
  • Fry rice in small batches to prevent stickage.
  • The fried rice should be crispy on the outside and fluffy on the inside.