Miso Tuna Crispy Rice Recipe
ahi tuna, miso mayo, umami sauce, roasted nori, micro greens
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Ingredients
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Crispy Rice
Miso Mayo
Tuna and Toppings
Method
Crispy Rice Preparation
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is cooked and water is absorbed.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Allow the rice to cool to room temperature.
- 3
Shape and Fry the Rice
Once cooled, take small amounts of rice and shape them into rectangular bite-sized pieces. In a frying pan, heat the vegetable oil over medium-high heat. Fry the rice pieces until golden and crispy on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Miso Mayo Preparation
- 4
Make the Miso Mayo
In a small bowl, combine mayonnaise, white miso paste, and lemon juice. Whisk until smooth and set aside.
Tuna and Assembly
- 5
Prepare Ahi Tuna
Using a sharp knife, slice the ahi tuna into thin, sashimi-style pieces.
- 6
Assemble Miso Tuna Crispy Rice
On each crispy rice piece, spread a thin layer of miso mayo, top with a slice of ahi tuna, drizzle with umami sauce, and garnish with pieces of roasted nori and a handful of micro greens.
