Spicy Tuna On Crispy Rice 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!

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.