Name: Spicy Tuna Crispy Rice
Prep time: 5 min
Cook time: 10 min
Yield: 12
Ingredients: 200g sashimi-grade tuna - for the spicy tuna; 1-2 tbsp kewpie mayo - for the spicy tuna; 1-2 tsp sriracha - for the spicy tuna; 1/2 tsp soy sauce - for the spicy tuna; 1/4 tsp shichimi togarashi - for the spicy tuna; 1 tbsp chopped green onion - for the spicy tuna; 1 tbsp tobiko (optional) - for the spicy tuna; 180g cooked sushi rice - for the rice; 1/2 tbsp sushi rice seasoning - for the rice; 1 tbsp oil - for the rice

Prepare spicy tuna

Small dice tuna.
Combine tuna with all other ingredients for spicy tuna. Mix thoroughly. Taste and adjust seasoning if necessary.

Prepare crispy rice and assemble

Add sushi rice seasoning to cooked rice and mix until combined.
Using lightly wet hands, form rice into 12 rectangular patties of the same size.
In a nonstick skillet, heat up oil over high heat. Add rice patties and fry each side for 3-4 minutes or until golden brown.
Remove from heat and top each one with with spicy tuna.
Garnish with additional tobiko if desired. Serve immediately.

Notes

This dish is best served immediately as the crispy rice and raw fish both don’t keep well.
When forming the rice patties, it’s helpful to keep a bowl of water nearby to easily wet your hands as needed. Make sure you squeeze gently to ensure the rice patties will hold together when frying.
Shichimi Togarashi is a Japanese spice blend. If you don’t have this, omit or substitute with chilli flakes.
Feel free to adjust the amount of sriracha according to your spice tolerance.
For an even lighter version of this dish, try replacing the crispy rice patties with brown rice thins or corn thins.

Spicy Tuna Crispy Rice

Spicy Tuna Crispy Rice

Ingredients (12 servings)

Prepare spicy tuna

Prepare crispy rice and assemble