Recipe Remake: Spicy Tuna Crispy Rice
eatingmynyc / May 26, 2020
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We always start our sushi meals with an order of Spicy Tuna Crispy Rice, and we know you do too! Whether you’re at Bond St, Koi, Nobu, Catch or Momoya, we know you’ve been craving a little spicy tuna in your life, so we decided to do the dirty work for you. With the perfect crunch and just the right amount of heat, this Spicy Tuna Crispy Rice recipe will definitely impress your taste buds in quarantine. We’re not gonna lie, this recipe is timely, so be prepared for some serious work in the kitchen…we promise it will be worth it!
And click HERE for some of the required ingredients!
Ingredients:
Here’s What You Need for 16 Pieces :
For spicy tuna:
1/2 lb raw sushi grade tuna
4.5 tablespoons of Japanese mayo (kewpie)
2 tablespoons sriracha sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
4 oz Eel sauce
1 Jalapen?o. Pepper, thinly sliced
Squeeze of lemon, squeeze of lime
For crispy rice:
1 cup dry sushi rice – short grain rice
1.5 cup water
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 teaspoons kosher salt
Sesame seeds
Directions:
Directions:
1. Mix together sriracha,mayo and sesame oil
2.Finely dice tuna, cutting against the grain.
3. Combine spicy mayo and tuna to your liking and then refrigerate. You should have some extra spicy mayo!
Directions for the crispy rice:
1. Bring 1 1/2 cups of water to a boil
2. Add in 1 cup of rice, cover and let simmer for about 25 minutes, gently stirring occasionally and adding salt for taste
3. While rice cooks, make your sushi vinegar – combine sesame oil, sugar, rice vinegar and salt
4. Add mixture to sauce pan on low, whisking occasionally until dissolved
5. Place in refrigerator and allow to cool
6. Once rice is cooked, lay it out on a baking tray lined with Saran wrap. Combine with sushi vinegar
7. Lay rice flat and allow to cool for 20 minutes
8. Fill a sauce pan with vegetable oil (enough to cover your crispy rice squares) and bring to medium heat
9. As the oil starts to sizzle, shape your crispy rice into rectangular cubes and coat with sesame seeds if desired.
10. Fry 2-3 rice cubes at a time. Should take about 2 minutes. Lay flat on a paper towel to soak up excess oil.
11. Once all of your crispy rices are complete, top with spicy mayo and garnish with a thin slice of jalapen?o and top with eel sauce.
Be sure to share your spicy tuna crispy rice on Instagram and tag me in the final product!
Head to my AMAZON STORE to shop some of the ingredients you’ll need.
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