Spicy Tuna Crispy Rice

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Spicy Tuna Crispy Rice

Yield: 2 Cakes

Author: Philip Tucker

A spicy tuna roll but not rolled. Its perfectly crunchy and crispy, spicy and creamy, and just a slight bit of sweet from the Eel sauce. Seriously so so good. This is inspired by the popular menu item in higher end sushi restaurants. I loved it so much I had to make it at home and after this recipe, very unlikely to be part of my next sushi order!

Ingredients

The Rice

• 1 cup sushi rice
• 1 tbsp Mirin
• 2 tsp Rice Vinegar

Tuna Mix

• 3.5oz Ahi Tuna finely chopped
• 1 tbsp Siracha
• 1 tsp Kewpie Mayo
• 1/4 tsp Sesame Oil
• 1 tsp Panko Bread Crumbs

Extras

• Thinly sliced Serrano or Jalapeño Pepper
• Eel Sauce
• Thinly sliced 1/2 Avocado

Instructions

Rice

1. Make 1 cup of sushi rice in a rice cooker or pot
2. Once the rice is finished, add the mirin and rice vinegar and mix that in
3. Let the rice cool to room temp
4. Using a ring mold or the lid of mason jar, add rice to fill and firmly pack it into a circle
5. In a cast iron or deep frying pan, add some oil and bring to medium heat
6. Fry the rice circle/cake until golden brown on each side (careful not to over fry or the rice will be rock hard and not very fun to eat)
7. Remove and let slightly cool
8. While rice is cooling take your Ahi Tuna filet and begin to finly chop it
9. Add the finely chopped tuna to a bowl and add in the Kewpie mayo, Sesame Oil, Panko (Optional) and stir
10. Once all combined, add the Sriracha to the Mix and stir
11. With the tuna mixture done, add the rice patty to a plate
12. Top the rice patty with your thinly sliced avocado
13. Using your hands form the tuna mixture into its own patty shape and place on top of the avocado (I use gloves because I hate touching food while plating, but you do whats best for you)
14. Drizzle with Eel sauce and place a thin slice of Serrano or Jalapeño on top
15. ENJOY!