Spicy Tuna Crispy Rice

Serves 1
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Directions

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

Ingredients

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