I guarantee that this dish will become your new favorite. The first bite of this dish will convince you that it’s the best thing that’s ever happened to your taste buds. What’s not to like about crispy sushi rice topped with creamy soft tuna and a spicy kick from the jalapeo peppers? If you try one, it’ll be difficult to stop. Though the sushi rice does need to chill for three hours before use, this is otherwise a simple recipe.
How To Choose The Best Ingredients
Quality ingredients are required for this recipe. Some recipes can be made without them, but this one cannot. You cannot simply use any type of rice or tuna. If you want spectacular results, everything must be properly blended. Here’s why having these exact ingredients is critical:
Some people assert that sushi rice is simply short-grain rice and that there is no such thing as sushi rice. I used to think that, but you can tell the difference in recipes like this one. They are similar when compared because they are both varieties of white, short-grain rice and contain a similar quantity of starch. Additionally, I’ve noticed that Arborio is frequently suggested as a suitable sushi rice substitute. However, I advise sticking with sushi rice for this recipe because it is the most effective and very sticky variety.
The rice is flattened and placed in the refrigerator for three hours after being cooked, cooled, and combined with seasoning. This will ensure that the rice grains are nicely bonded together. Given that you will be frying your rice, this bond is essential. The sushi rice will remain whole at that point while all other types will crumble.
Choose sushi-grade tuna that can be eaten raw. The sushi-grade tuna is caught quickly, bled upon capture, gutted quickly, and thoroughly iced. Make sure you use your fish the same day you get it. If the tuna is sushi grade, you can also use frozen tuna. Thaw the fish in the fridge overnight before using it in your recipe.
Regular mayonnaise can be used in place of kewpie mayonnaise. Kewpie mayonnaise pairs well with this dish because it has more umami flavor, but regular mayo will also work if you don’t have any.
Sriracha sauce and soy sauce are used in this recipe. Both bring distinct flavors. Sriracha adds a spicy kick, while soy sauce adds saltiness. Do not overlook these.
This is not required. Although you can use these or not, avocado adds more creaminess. Add mashed avocado to the crispy rice for a creamy texture.
How To Make A Crispy Rice Base
Without the crispy base, this recipe would be incomplete. Here’s how to perfect it:
Rinse the rice until the water runs clear.
In a sauce pot, place 1 cup of rice.
Set it over the stove with 1 12 cup water.
Bring the water to a rolling boil.
Reduce the heat to medium-low and cover with a lid.
Cook the rice for 15 minutes, covered.
Remove the rice from the heat and cover it for 5 minutes.
Add the seasonings to the rice in a bowl. Stir thoroughly.
A 9-inch baking pan should be lined with plastic foil.
Add rice and firmly press.
Refrigerate the rice for 3 hours, covered with the second piece of plastic foil.
When completely cool. The rice will remain compact, allowing you to fry it without breaking the rice squares.
How To Prepare The Spicy Tuna
This is incredibly simple. The tuna steak should be cut into small cubes. Larger cubes will not fit on rice squares as well as smaller ones. Add mayonnaise, Sriracha, and soy sauce to the tuna. While stirring, be careful not to crush the tuna.
How To Assemble
When your rice squares are crispy and the tuna is ready, it’s time to put the dish together. As previously stated, you can top your crispy rice with mashed avocado. Smear avocado with a little lemon juice, salt, and pepper over the rice squares. Place the tuna on top of the avocado mash and garnish with a jalapeno pepper slice.
Spicy Tuna On Crispy Rice
Preparation time: 3 hours
Cooking time: 15 minutes
Servings: 9 squares
For the rice:
- 2 ½ cup cooked sushi rice (you can add 3 cups for thicker squares)
- 1 tbsp rice vinegar
- 1 tsp sugar
For the tuna:
- 4 oz sushi-grade tuna steak
- 2 tbsp mayonnaise or Kewpie mayonnaise
- 1 tsp Sriracha
- 1 tsp soy sauce
- 2 sliced jalapenos
1. Prepare the rice; combine the sushi rice with rice vinegar and sugar. Stir well to combine.
2. Use aluminum foil to line a 9-inch baking dish. Distribute the rice evenly in the baking pan after moving it there.
3. Place the second piece of plastic foil over the rice and firmly press the rice down.
4. Put rice in the fridge for three hours.
5. Trim the rice into nine equal squares.
6. In a skillet, heat about 6-7 tbsp of oil. All of the square won’t be ready at once.
7. Cook the rice squares for 4 minutes on each side, or until golden.
8. After frying, place the squares of rice on a wire rack. This will stop them from getting wet as they cool.
9. Make the tuna ready by cutting it into small cubes. Mayonnaise, Sriracha, and soy sauce should be combined with tuna.
10. Distribute the tuna evenly over the rice cake. Add a slice of jalapeno pepper to complete the dish.