topped with spicy bigeye tuna, scallion & tataki sauce

Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit for 10 minutes.

Prepare the Sushi Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Season the Rice

With wet hands, take a handful of sushi rice and shape it into a round cake, about 1 inch thick. Repeat until all the rice is shaped into cakes.

Form the Rice Cakes

In a large skillet, heat vegetable oil over medium-high heat. Fry the rice cakes in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Fry the Rice Cakes

While the rice cakes are cooling, slice the bigeye tuna into small cubes or thin slices.

Prepare the Tuna

Top each crispy rice cake with a portion of the bigeye tuna. Drizzle with tataki sauce and garnish with sliced scallions.

crispy rice cake

Recipe information

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