Miso Tuna Crispy Rice Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear (3–4 rinses). Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice rests, gently warm rice vinegar, sugar, and kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide bowl, fold in the vinegar mixture with a wooden spoon or rice paddle to evenly season without smashing the grains. Allow rice to cool to room temperature (spread on a tray to speed cooling if desired). Stir in toasted sesame oil.

Form rice cakes

Line a baking sheet with parchment. Wet your hands slightly to prevent sticking. Form the rice into 12 compact rectangles or 2-inch rounds about 1/2 inch thick and place on the prepared sheet. Press firmly so they hold together. Refrigerate for at least 30 minutes (chilling helps them keep shape when frying).

Fry until crispy

Heat the neutral oil in a wide skillet over medium-high heat to about 350°F (hot but not smoking). Add rice pieces in a single layer and fry 3–4 minutes per side, pressing gently with a spatula so a golden crust forms. Work in batches to avoid crowding. Transfer fried rice to a wire rack or paper towel-lined tray; season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) while preparing tuna.

Prepare miso dressing

In a bowl, whisk together white miso paste, mayonnaise, soy sauce, sesame oil, lime juice, sugar, and kosher salt until smooth and homogeneous.

Mix tuna

Place the finely diced sushi-grade tuna in a chilled bowl. Add the miso-mayo dressing and gently fold to coat all pieces evenly. Fold in thinly sliced chives, scallions, and toasted sesame seeds. Taste and adjust seasoning (add a touch more soy for saltiness or a squeeze of lime for brightness). Keep the mixture chilled until assembly.

Portion about 1.5 tablespoons of the miso tuna mixture and mound it on top of each warm crispy rice cake, pressing lightly so it adheres but keeping the tuna texture intact.

Top each mound with a small drizzle of unagi sauce and a tiny dot of spicy mayo. Add a sliver of pickled jalapeño or a sprinkle of togarashi if using, and finish with microgreens or a small cilantro leaf.

Serve immediately so the rice remains crisp and the tuna cold. Provide extra unagi sauce and spicy mayo on the side if desired.