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Spicy Tuna Crispy Rice
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Spicy Tuna Crispy Rice

1 hServes 4Nutri-Score C€€€
from @notorious_foodie102 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed until water runs clear)Grains300 g
  • waterOther360 ml
  • rice vinegarPantry45 ml
  • sugarPantry15 g
  • saltSpices5 g
  • sashimi-grade tuna (finely chopped)Fish250 g
  • Japanese mayonnaisePantry60 g
  • srirachaPantry20 ml
  • sesame oilPantry5 ml
  • soy saucePantry15 ml
  • scallion (thinly sliced)Produce2 pieces
  • neutral oil (for frying)Pantry300 ml
  • sesame seeds (toasted)Nuts & seeds10 g

per serving

Nutrition

487kcal

Carbs
63 g
Proteins
17 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • Baking dish
  • Slotted spoon

step by step

Method

  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.
    Step 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.
    Step 2

  3. Chill and cut

    • Chill the pressed rice until firm.
    • Cut into bite-sized rectangles with a wet knife.
    Step 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.
    Step 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.
    Step 5

  6. Assemble and serve

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