Big Eye Tuna Crispy Rice Recipe
Corn, smoked shoyu, Italian long hot aioli, Calabrian spicy mayo, parmesan
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Ingredients
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Crispy Rice Base
Tuna Topping
Aioli and Mayo
Garnish
Method
Crispy Rice Base
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Mix the rice vinegar, sugar, and salt in a separate bowl until dissolved, then fold it gently into the rice. Allow the rice to cool completely.
- 3
Form and Fry the Rice
Once cooled, take small portions of the rice and shape them into rectangular cakes. Heat the vegetable oil in a frying pan over medium heat and fry the rice cakes until golden brown and crispy on both sides (about 2-3 minutes per side). Drain on paper towels.
Tuna Topping
- 4
Prepare the Tuna
Dice the Big Eye Tuna into small cubes. In a mixing bowl, combine the tuna with smoked shoyu and Calabrian chili paste. Mix gently to combine, ensuring the tuna is well coated with the sauces.
- 5
Slice the Green Onions
Finely chop the green onions and set them aside for garnish.
Aioli and Mayo
- 6
Make the Italian Long Hot Aioli
Blend the Italian long hot peppers with mayonnaise and lemon juice until smooth. Adjust seasoning to taste.
Garnish
- 7
Prepare the Garnish
In a small bowl, mix the fresh corn kernels with the chopped cilantro. Set aside for assembly.
Assembly
- 8
Assemble the Dish
On each crispy rice cake, place a generous amount of the prepared tuna mixture. Drizzle with Italian long hot aioli and sprinkle the corn-cilantro mix on top. Finish with a sprinkle of Parmesan cheese.