Spicy Tuna Crispy Rice Cakes Recipes

SPICY TUNA ON CRISPY RICE

Steps:

• It is important that you use sushi rice in this recipe. You can either prepare the rice yourself, or make life easier for yourself and pick up pre-made sushi rice from your favorite sushi restaurant. This saves you plenty of time. Once you have the rice, mold it into a square or rectangular pan, using your hands or a fork to flatten it. Then stick the pan in the fridge until the rice is cooled. It is imperative that the rice be extremely cooled as the cooler it is, the less likely is is to fall apart in the frying portion of the recipe.
• When buying your tuna, ensure that is it sushi grade and safe to eat raw. To prepare the tuna, cut it with a large knife until it is basically minced.
• Next, transfer it into a mixing bowl. Add the spicy mayo and chopped scallions. Mix until blended. Stick the mixture in the fridge.
• First, cut the avocado in half. Then chop it into smaller pieces and transfer it into a small mixing bowl. Next, use a spoon to mash it up into a smooth consistency.
• Once the rice has cooled, remove it from the fridge. Flip the pan onto a cutting board so that the block of rice transfers over. You can use your hands or a wet knife in order to create individual rectangles of rice.
• Coat the bottom of a non-stick pan with vegetable or canola oil and but the heat on high. Transfer the pieces into the pan. Fry each side for about two minutes or until golden brown. The trickiest part is flipping the pieces. The rice may begin to fall apart so make sure to use a spatula (or two) to ensure that you have a safe flip and your crispy rice stays together.
• Now, remove the tuna from the fridge. Put about a spoonful of avocado on the crispy rice followed by a spoonful of the tuna mixture. This is a time when you can get creative, feel free to add any additional ingredients, like eel sauce or jalapeño, to create the perfect crispy rice for your liking!

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

SPICY TUNA CRISPY RICE CAKES

Steps:

• Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.
• Place in the refrigerator for 15-20 minutes.
• Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.
• Bring to a boil then reduce the heat to low and cover.
• Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
• Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
• Allow the rice to cool, then tightly form into small rectangles.
• Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
• Remove from the skillet and dip the rice cakes into the soy sauce.
• Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
• Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.

SPICY TUNA CRISPY RICE - NOBU COPYCAT

Steps:

• Thoroughly rinse the rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker's white rice settings.
• Once rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
• After you've evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
• Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
• Remove the tray and carefully pop out each rice cube onto a flat surface.
• Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
• Remove the rice cubes and drain on a paper towel. Set aside. Wipe out the pan.
• Place the sesame seeds in a shallow bowl for dredging.
• Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
• Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
• Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
• Sear the tuna for about 3 minutes on all sides. The middle should still be pink. Remove and let it rest for 2 to 3 minutes.
• Slice the tuna into thin slices against the grain. Slice the longer pieces in half to match the size of the rice cubes.
• In a small bowl, whisk together the mayonnaise and sriracha sauce. Set aside.
• Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
• Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.