Spicy Tuna Crispy Rice Recipe

Cook the rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear. Combine rinsed rice and 2.25 cups water in a heavy pot or rice cooker. If using stovetop, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice rests, stir together 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp kosher salt until dissolved. Transfer rice to a wide bowl, gently fold in vinegar mixture to coat grains without mashing. Allow rice to cool to room temperature (spread on a sheet pan to speed cooling).

Form and compress rice cakes

When rice is cool enough to handle, rub a little neutral oil on your hands. Divide rice into 12 equal portions (about 2-3 tbs each) and shape each into a compact rectangle or oval about 2 inches long and 1 inch thick, pressing firmly to remove air. Place shaped rice on a tray and refrigerate 20–30 minutes to firm up (this helps them hold together when fried).

Fry the rice

Heat 1 cup canola oil in a large nonstick skillet over medium-high until shimmering (about 350°F if using a thermometer). Add 3–4 rice cakes without overcrowding and flatten lightly with a spatula to increase contact. Fry 3–4 minutes per side until deeply golden and crisp. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining rice cakes. Immediately brush each warm cake with 1 tsp toasted sesame oil (total 1 tsp) and let cool slightly.

Prepare tuna mixture

Place 8 oz finely diced sushi-grade tuna in a bowl. Add 3 tbs mayonnaise, 1.5 tbs sriracha, 1/2 tbs gochujang (if using), 1 tsp soy sauce, 1/2 tsp sesame oil, 2 tbs thinly sliced scallions, 1 tsp toasted sesame seeds and 1/8 tsp kosher salt. Mix gently until combined and chilled. Taste and adjust heat by adding more sriracha if desired. Keep refrigerated until assembly.

Make spicy mayo

Whisk together 1/4 cup mayonnaise, 1 tbs sriracha and 1/2 tbs lime juice until smooth. Transfer to a squeeze bottle or small bowl for drizzling.

Prepare eel sauce

If using store-bought eel sauce, stir to combine. If making a quick homemade glaze, simmer 3 tbs soy sauce, 3 tbs mirin and 2 tbs sugar until slightly thickened and reduced by about a third, then cool. Reserve 1 tbs extra eel sauce for finishing.

Slice avocado and radish

Halve and pit 1 avocado, scoop out flesh and slice thinly. Thinly slice 3 radishes on a mandoline or sharp knife. Have microgreens, scallions, pickled ginger and lime wedges ready.

Assemble crispy rice: place warm crispy rice cakes on a serving platter. Spoon about 1 heaping tablespoon of spicy tuna onto each rice cake, shaping slightly to sit on top (you should get ~12 bites). Fan or place 2–3 thin avocado slices atop or beside the tuna on several pieces for creaminess.

Finish and garnish: Drizzle spicy mayo over each bite in a thin line (use remaining mayo as desired). Drizzle eel sauce over and around the bites using the reserved eel sauce for a glossy finish. Scatter thin radish slices, remaining sliced scallions, microgreens, pickled ginger and a sprinkle of furikake and toasted sesame seeds over the plate. Serve immediately with lime wedges to squeeze over, and enjoy.