La Perricholi Recipe
Crispy rice bites topped with mancora tuna, rocoto aioli, eel sauce and truffle oil.
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Ingredients
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Crispy Rice Bites
Tuna Topping
Rocoto Aioli
Eel Sauce
Finishing Touches
Method
Prepare the Crispy Rice Bites
- 1
Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved. Stir the mixture into the cooked rice gently to avoid breaking the grains. Let it cool to room temperature.
- 3
Shape the Rice Bites
Once cooled, take small portions of rice (about 2 tablespoons each) and shape them into rectangular or square bites. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- 4
Fry the Rice Bites
Heat 2 cups of vegetable oil in a deep frying pan over medium heat. Fry the rice bites in batches until golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels and set aside.
Prepare the Tuna Topping
- 5
Marinate the Tuna
In a bowl, combine 6 ounces of diced Mancora tuna with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Mix well and let it marinate in the refrigerator for 15-20 minutes.
Prepare the Rocoto Aioli
- 6
Make the Aioli
In a small mixing bowl, whisk together 1 cup of mayonnaise, 1 tablespoon of rocoto peppers, 1 tablespoon of lemon juice, and 1 minced garlic clove until smooth. Adjust seasoning to taste and refrigerate until ready to use.
Prepare the Eel Sauce
- 7
Cook the Eel Sauce
In a saucepan, combine 0.5 cup of soy sauce, 0.5 cup of mirin, and 2 tablespoons of sugar. Bring to a boil and let simmer for 5 minutes. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to form a slurry, then stir it into the sauce. Cook for another 2-3 minutes until thickened, then remove from heat and cool.
Assemble the Dish
- 8
Top the Crispy Rice Bites
Take the fried rice bites and place a spoonful of marinated tuna on each bite. Drizzle with rocoto aioli and eel sauce. Finish with a drizzle of truffle oil and garnish with sesame seeds and chopped chives.
