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.
Crispy Rice and Tuna
Method
Preparation and Assembly
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the sushi rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes until the rice is tender. Remove from heat and let it sit for 10 minutes, covered.
- 2
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice has rested, fluff it with a fork and gently mix in the vinegar mixture. Allow the rice to cool to room temperature.
- 3
Fry the Rice
Heat vegetable oil in a frying pan over medium heat. Once hot, form small squares or rectangles of the sushi rice and carefully place them in the hot oil. Fry until golden and crispy on both sides, about 3-4 minutes per side. Remove from oil and drain on paper towels.
- 4
Prepare the Tuna Mixture
In a bowl, combine diced tuna, finely chopped serrano chili, soy sauce, sesame oil, and chopped green onions. Mix well to incorporate.
- 5
Assemble the Dish
Top each crispy rice piece with a generous spoonful of the spicy tuna mixture. Garnish with toasted sesame seeds and additional chopped green onions, if desired.
