Miso Tuna Crispy Rice Recipe

Season and form rice cakes

If using freshly cooked short-grain rice, spread it on a tray to cool slightly. While still warm, stir in rice vinegar, sugar and salt until evenly distributed. Lightly press the rice into a shallow container or form into 8 even patties (about 2"–2.5" rounds, 1/2" thick) using wet hands or a ring mold. Chill in the refrigerator 20–30 minutes so patties hold shape.

Pan-sear and crisp

Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add rice patties (work in batches if needed) and sear 3–4 minutes per side until a golden-brown crust forms. Remove and blot any excess oil. For extra crispness, shallow-fry: heat 1/2 cup vegetable oil in a heavy skillet to 350°F (175°C), fry patties 1–2 minutes per side until deeply golden, then drain on paper towels. Keep warm in a low oven (200°F/95°C) while assembling.

Whisk together white miso paste, mayonnaise, rice vinegar, soy sauce and mirin until smooth to make the miso mayo. Taste and adjust: add a touch more mayo to mellow or a splash more soy for saltiness. Separately, combine soy sauce (1 tsp from ingredients), toasted sesame oil and bonito flakes (if using) in a small bowl; let sit 5 minutes, then strain or skim bonito if desired. Reserve both sauces. (If you prefer one sauce, stir the umami mixture into the miso mayo to taste.)

Pat the ahi tuna dry with paper towels. Lightly season all over with sea salt, black pepper and drizzle sesame oil; let sit 2–3 minutes. Heat a heavy skillet or cast-iron pan over very high heat until smoking. Quickly sear the tuna 20–30 seconds per side for a rare interior (adjust time for desired doneness). Alternatively, torch the surface or serve fully raw as sashimi. Let tuna rest 1–2 minutes, then slice into 1/4"–1/2" thick slices or 1/2" cubes depending on presentation.

Place two crispy rice cakes on each serving plate. Spread about 1 tablespoon miso mayo on top of each rice cake (reserve some for drizzling). Arrange 4–5 slices or a small pile of cubed seared ahi on top of the mayo layer.

Drizzle 1/2 teaspoon umami sauce over the tuna on each rice cake (or spoon a little of the strained bonito-soy). Sprinkle thin nori strips over the tuna, scatter microgreens and a pinch of scallions on each mound. Finish with a light dusting of furikake (if using) and toasted sesame seeds. Serve with lime wedge on the side. Optionally, serve extra miso mayo and umami sauce on the side for additional dipping.

Serve immediately so the rice remains crisp. Refrigerate leftover tuna separately and consume within 24 hours.