Crispy Rice Topped With Spicy Tuna Recipes
CRISPY RICE TOPPED WITH SPICY TUNA
Steps:
- Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice, 2 cups of water, mirin and rice vinegar. Cover and cook on low heat for 20 minutes. Remove from the heat, add the salt and fluff the rice with a fork.
- Mince the tuna, The easiest way to do this is by using the pulse mode on a blender or food processor. In a medium bowl mix the tuna, mayonnaise and chili sauce. Stir in the green onions and hot sesame oil. Cover and refrigerate until ready to use.
- Heat the vegetable oil in a skillet to 350°. Wet your hands before working with the rice, it helps to keep the rice from sticking on your fingers. Scoop the rice into ¼ cup balls. Make sure the rice is packed tightly so it does not fall apart when it is fried. It helps to use a piece of cling wrap to mold it into a ball. Press the rice ball down so it is shaped like a tightly packed saucer. Fry only a few pieces of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan and place on a paper towel-lined plate. Place each crispy rice on top of a leaf of butter lettuce (optional). Top each of the pieces of fried rice with a tablespoon size of the spicy tuna mixture. Top each crispy rice and spicy tuna with a slice of avocado, a slice of jalapeño and drizzle with eel sauce. Serve immediately.
- Fry only a few pieces of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan and place on a paper towel-lined plate.
- Place each crispy rice on top of a leaf of butter lettuce (optional). Top each of the pieces of fried rice with a tablespoon size of the spicy tuna mixture. Top each crispy rice and spicy tuna with a slice of avocado, a slice of jalapeño and drizzle with eel sauce. Serve immediately.
- Can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.
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Servings 4Category Appetizer & Snack Recipes
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Servings 4Category Appetizer & Snack Recipes
- Add the mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Mix to combine and place in fridge until ready to use.
- Using either your hands and some cling wrap or a sushi mold, form rice into small rectangles (about 2 inches long and 1 inch thick). Rice should be packed as tightly as possible so that it doesn’t fall apart when frying.
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Location 2683 Via de La Valle, Suite G #336, Del Mar, 92014, CaliforniaPhone (833) 210-8914
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