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Spicy Tuna Crispy Rice
Przystawka

Spicy Tuna Crispy Rice

1 godz.Porcje: 4Nutri-Score C€€€
od @notorious_foodie102 importyugotowano 0 razy
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Składniki

4 osoby
  • sushi rice (rinsed until water runs clear)Produkty zbożowe300 g
  • waterInne360 ml
  • rice vinegarSpiżarnia45 ml
  • sugarSpiżarnia15 g
  • saltPrzyprawy5 g
  • sashimi-grade tuna (finely chopped)Ryby250 g
  • Japanese mayonnaiseSpiżarnia60 g
  • srirachaSpiżarnia20 ml
  • sesame oilSpiżarnia5 ml
  • soy sauceSpiżarnia15 ml
  • scallion (thinly sliced)Warzywa i owoce2 kawałki
  • neutral oil (for frying)Spiżarnia300 ml
  • sesame seeds (toasted)Orzechy i nasiona10 g

na porcję

Wartości odżywcze

487kcal

Węglowodany
63 g
Białko
17 g
Tłuszcz
19 g
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Przybory

  • Rondel
  • Miska
  • Patelnia
  • Naczynie żaroodporne
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Chill and cut

    • Chill the pressed rice until firm.
    • Cut into bite-sized rectangles with a wet knife.
    Krok 3

  4. Make the spicy tuna

    • Mix the mayonnaise, sriracha, sesame oil and soy sauce.
    • Fold in the chopped tuna and most of the scallion.
    Krok 4

  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.
    Krok 5

  6. Assemble and serve

    • Spoon the spicy tuna onto the crispy rice.
    • Top with the remaining scallion and toasted sesame seeds.
    Krok 6
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