Starter
Spicy Tuna Crispy Rice
3 hServes 4Nutri-Score C€€€
C
3 h
3 hSpicy Tuna Crispy Rice
what you need
Ingredients
sushi rice (rinsed under cold water until water runs clear)Grains400 g
waterOther530 ml- kombu (3 by 3 inch square)Other1 piece
rice vinegarPantry60 ml
sugarPantry25 g
saltSpices5 g- neutral oil (for deep frying)Pantry1 litre
sushi grade tuna (finely minced)Fish340 g
scallion (sliced)Produce1 piece
ginger (grated)Produce5 g
soy saucePantry10 ml- sesame oilPantry5 ml
- yuzu juicePantry10 ml
- Japanese mayonnaisePantry45 g
- srirachaPantry45 ml
- salt (to taste)Spices2 g
chives (finely chopped, for garnish)Produce10 g
per serving
Nutrition
557kcal
- Carbs
- 85 g
- Proteins
- 21 g
- Fat
- 15 g
what you’ll use
Tools
rice cooker
Microwave
Baking tray ×2
Mixing bowl- Deep fryer
Kitchen thermometer
chef's knife
step by step
Method
- Step 1
Rinse and cook the rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice in a rice cooker with the water and the kombu.
- Step 2
Make the sushi vinegar
- Combine the rice vinegar, sugar and salt.
- Warm in the microwave until the sugar and salt dissolve.
- Step 3
Season and press the rice
- Pour the vinegar mixture over the hot rice and mix until fully incorporated.
- Spread the rice evenly on a plastic-lined baking tray, cover with plastic wrap and press with a second tray on top.
- Chill in the fridge until solidified.
- Step 4
Prepare the spicy tuna
- Finely mince the tuna and slice the scallions and chives.
- Combine the tuna with the scallions, grated ginger, soy sauce, yuzu juice, sesame oil, Japanese mayonnaise, sriracha and salt.
- Mix well and keep in the fridge.
- Step 5
Cut and deep fry the rice
- Remove the rice from the tray and cut into your preferred shape.
- Deep fry at 190 °C until golden brown and crispy, adding the rice pieces in 30 second intervals so they don't stick together.
- Step 6
Assemble and serve
- Season the crispy rice with salt.
- Top with the spicy tuna and garnish with chives.