Spicy Tuna Crispy Rice

Serves 1
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Directions

  1. 1Add rice, water, kombu and salt to a rice cooker and cook.
  2. 2Mix sugar and rice vinegar well, then add it to the rice along with potato starch and mix really well.
  3. 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.
  4. 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.
  5. 5Chop sushi grade tuna really finely, almost like a paste.
  6. 6Add the japanese mayo, sriracha, chives, sesame oil, tamari and sugar and mix.
  7. 7Cut your rice into rounds or squares.
  8. 8Add rice to a pan with 1/2 inch of oil and fry until golden on both sides.
  9. 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.