Crispy Rice (4pcs) Recipe
Make Crispy Rice (4pcs) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Rice Base
Topping - Spicy Tuna (for 4 pieces)
Assembly & Garnish
Method
Crispy Rice Base
- 1
Rinse and cook rice
Rinse the short-grain rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain well. Combine the rinsed rice and 1.1 cups water in a small saucepan, cover, and bring to a gentle boil over medium heat. Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed and rice is tender.
- 2
Steam and season
Remove the pot from heat and let it sit, covered, for 10 minutes to steam. In a small bowl, mix rice vinegar, sugar, and kosher salt until dissolved. Gently fold this seasoning into the hot rice with a rice paddle or spatula, taking care not to smash the grains. Spread the rice on a baking sheet to cool slightly until it is warm but not hot (about 10–15 minutes).
- 3
Form rice rectangles
Wet your hands to prevent sticking. Divide the rice into four equal portions. Press each portion firmly into a compact rectangular or oval shape about 2.5–3 inches long and 1–1.5 inches thick (use a small ring mold or the back of a spoon to shape). Press tightly so the pieces hold together when fried. Chill shaped rice in refrigerator for 10–15 minutes to help them set (optional but recommended).
- 4
Pan-fry to crispy
Heat a nonstick or cast-iron skillet over medium-high heat. Add 2–3 tablespoons neutral oil and let it get hot until shimmering but not smoking. Place rice pieces flat side down in the skillet (work in one batch if needed). Press gently with a spatula to ensure full contact. Fry until a deep golden-brown crust forms, about 3–4 minutes. Flip and fry the second side for 2–3 minutes. Reduce heat slightly if browning too quickly. Transfer crispy rice to a wire rack or paper towel-lined plate to drain excess oil.
Topping - Spicy Tuna
- 5
Prepare spicy tuna
While the rice cooks or chills, combine the finely diced sushi-grade tuna, 2 tablespoons mayonnaise, 1 teaspoon Sriracha, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, and sliced scallion in a bowl. Mix gently until evenly combined. Taste and adjust heat or seasoning as desired. Keep chilled until assembly.
Assembly & Garnish
- 6
Top the crispy rice
Place the warm crispy rice pieces on a serving plate. Spoon about 1 tablespoon of the spicy tuna mixture onto each rice piece, gently pressing so it sits securely on top.
- 7
Finish and serve
If using, dot a small amount (about 1/4 teaspoon) of mayonnaise on top of each tuna mound and lightly torch to create a slight char (optional). Drizzle about 1/4 teaspoon unagi sauce over each piece. Sprinkle toasted sesame seeds and a pinch of furikake over the top. Serve immediately with pickled ginger and wasabi on the side.