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Pan-Seared Crispy Rice with Spicy Tuna
medium
Appetizer
Japanese
Pan-Seared Crispy Rice with Spicy Tuna
25m
Préparation
15m
Cuisson
4
Portions
1.1K+
Vues
1 photos • Appuyez pour voir
Pan-fried seasoned sushi rice cakes topped with a creamy, spicy tuna mixture and garnished with sliced jalapeno and green onion.
Y
Yumzy
Recette publique
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4
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Ingrédients
- ✓480 ml sushi rice
- ✓30 ml rice vinegar
- ✓15 ml granulated sugar
- ✓0.5 tsp salt
- ✓0.2 kg sushi-grade tuna
- ✓30 ml Japanese mayonnaise
- ✓15 ml sriracha sauce
- ✓1 tsp sesame oil
- ✓1 tsp soy sauce
- ✓45 ml neutral cooking oil
- ✓1 medium jalapeno pepper
- ✓2 stalks green onion
- ✓15 ml toasted sesame seeds
Instructions
1
In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm cooked sushi rice.
💡
Astuce:Do not mash the rice grains while folding in the seasoning.
2
Line an 8x8-inch baking dish with plastic wrap. Press the seasoned rice firmly into an even layer about 3/4-inch thick. Cover and chill in the refrigerator for at least 2 hours until firm.
💡
Astuce:Chilling makes the rice easy to slice without crumbling.
3
In a chilled bowl, combine the finely diced raw tuna, Japanese mayonnaise, sriracha, sesame oil, and soy sauce. Mix gently until fully blended, then cover and refrigerate until ready to assemble.
4
Remove the chilled rice block using the plastic wrap overhang and cut into 12 equal rectangular pieces using a wet, sharp knife.
💡
Astuce:Wipe the knife blade with a damp cloth between cuts to prevent sticking.
5
Heat neutral cooking oil in a large non-stick skillet over medium-high heat. Fry the rice cakes for 3 to 4 minutes per side until deeply golden and crispy. Transfer to a paper-towel-lined plate to drain.
💡
Astuce:Avoid overcrowding the pan so the rice cakes crisp up properly.
6
Spoon a generous portion of the spicy tuna mixture onto each warm crispy rice cake. Top each piece with a slice of jalapeno, sliced green onion, and a sprinkle of toasted sesame seeds. Serve immediately.
📝 Notes du chef
For best texture, serve immediately after assembly while the rice is warm and crispy and the tuna is cold. Uncooked tuna should be consumed the day it is prepared.
tuna
rice
crispy
appetizer
japanese
sushi
seafood
spicy tuna crispy rice
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