Spicy Tuna Crispy Rice

DESCRIPTION

INGREDIENTS

Spicy tuna

• 200g sashimi-grade tuna
• 1-2 tbsp Kewpie mayo
• 1-2 tsp sriracha
• 1/2 tsp soy sauce
• 1/4 tsp Shichimi Togarashi
• 1 tbsp chopped green onion
• 1 tbsp tobiko (optional)

Rice

• 180g cooked sushi rice
• 1/2 tbsp sushi rice seasoning
• 1 tbsp oil

INSTRUCTIONS

Prepare spicy tuna

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

Prepare crispy rice and assemble

3. Add sushi rice seasoning to cooked rice and mix until combined.
4. Using lightly wet hands, form rice into 12 rectangular patties of the same size.
5. 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.
6. Remove from heat and top each one with with spicy tuna.
7. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/spicy-tuna-crispy-rice