Spicy Tuna Crispy Rice
Serves 1
Directions
- 1Add rice, water, kombu and salt to a rice cooker and cook.
- 2Mix sugar and rice vinegar well, then add it to the rice along with potato starch and mix really well.
- 3Cover a container with plastic wrap and press the rice really well and refrigerate for 8-12 hrs and then place in the freezer for 30 min.
- 4Add the mirin, tamari and sugar to a sauce pan and boil, then simmer for 5-7 min or until it coats the back of a spoon. Let cool to make the eel sauce.
- 5Chop sushi grade tuna really finely, almost like a paste.
- 6Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar and mix.
- 7Cut your rice into rounds or squares.
- 8Add rice to a pan with 1/2 inch of oil and fry until golden on both sides.
- 9Pipe tuna onto the rice, and top with chives, avocado, serrano and eel sauce.
Ingredients
- 1.25 cup sushi rice (short grain)
- 1.66 cup water
- 2 tbsp rice vinegar
- 0.5 tbsp sugar
- 2 tbsp potato starch
- pinch salt
- Kombu strip
- Avocado oil
- 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 slices
- 12 jalapeño slices
- 12 avocado triangles
- Avocado oil
- olive oil
- sesame oil
Equipment
rice cookercontainerplastic wrapsauce panpan
Tips
- Tips and tricks for crispy rice are going to be in the caption.
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