Entrée
Spicy Tuna Crispy Rice
1 hPour 4Nutri-Score C€€€
C
1 h
1 hSpicy Tuna Crispy Rice
recette de
Notorious Foodie
@notorious_foodie
49 recettes
102 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sushi rice (rinsed until water runs clear)Céréales300 g
waterAutres360 ml
rice vinegarÉpicerie45 ml
sugarÉpicerie15 g
saltÉpices5 g
sashimi-grade tuna (finely chopped)Poissons250 g- Japanese mayonnaiseÉpicerie60 g
- srirachaÉpicerie20 ml
- sesame oilÉpicerie5 ml
soy sauceÉpicerie15 ml
scallion (thinly sliced)Fruits et légumes2 morceaux- neutral oil (for frying)Épicerie300 ml
sesame seeds (toasted)Fruits à coque et graines10 g
par portion
Nutrition
487kcal
- Glucides
- 63 g
- Protéines
- 17 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Poêle
Plat allant au four
Écumoire
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the sushi rice until the water runs clear.
- Cook the rice with the water in a covered saucepan until tender and the water is absorbed.
- Spread the rice in a dish and let it cool slightly.
- Étape 2
Season the rice
- Stir the rice vinegar, sugar and salt together until dissolved.
- Fold the seasoned vinegar through the warm rice.
- Press the rice firmly into a lined dish to an even layer.
- Étape 3
Chill and cut
- Chill the pressed rice until firm.
- Cut into bite-sized rectangles with a wet knife.
- Étape 4
Make the spicy tuna
- Mix the mayonnaise, sriracha, sesame oil and soy sauce.
- Fold in the chopped tuna and most of the scallion.
- Étape 5
Fry the crispy rice
- Heat the neutral oil in a pan to about 180 °C.
- Fry the rice rectangles until golden and crisp on both sides.
- Drain on paper towels.
- Étape 6
Assemble and serve
- Spoon the spicy tuna onto the crispy rice.
- Top with the remaining scallion and toasted sesame seeds.
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