Spicy Bigeye Tuna + Crispy Rice Recipe
Indulge in our Spicy Bigeye Tuna, expertly marinated to bring out its rich flavors, served atop a bed of perfectly crispy rice. Each bite bursts with a delightful kick, balanced by the satisfying crunch of the rice, making this dish a tantalizing experience for your taste buds. Perfect for sushi lovers and spice enthusiasts alike!
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.
For the Crispy Rice
Method
Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked sushi rice. Allow the rice to cool to room temperature.
- 3
Shape the Crispy Rice
Spread the cooled rice into a square or rectangular shape (about 1-inch thick) on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes until firm.
- 4
Fry the Rice
Heat vegetable oil in a skillet over medium-high heat. Cut the rice into squares or triangles and fry them in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Prepare the Spicy Tuna
In a mixing bowl, combine diced bigeye tuna, Sriracha, mayonnaise, soy sauce, sesame oil, green onion, sesame seeds, and salt. Mix well to combine.
- 6
Assemble the Dish
Top each piece of crispy rice with a generous spoonful of the spicy bigeye tuna mixture. Serve immediately and enjoy!
