Spicy Tuna On Crispy Rice Recipe
Pickled Serrano, Spicy Mayo, Masago
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low and cover for about 20 minutes. Remove from heat and let it sit for 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt. Heat lightly until sugar dissolves. Once rice is done, transfer to a bowl and gently fold in the vinegar mixture. Allow to cool.
- 3
Make Spicy Mayo
In a small bowl, combine mayonnaise and Sriracha. Adjust the spiciness to your preference.
- 4
Prepare Crispy Rice
Heat vegetable oil in a frying pan over medium-high heat. Once hot, form the cooled sushi rice into small rectangles or squares. Fry until golden brown and crispy on both sides, approximately 2-3 minutes per side. Remove and drain on paper towels.
- 5
Assemble the Dish
Top each crispy rice piece with a spoonful of diced tuna. Drizzle with soy sauce and spicy mayo, then sprinkle masago and toasted sesame seeds on top. Add pickled serrano peppers to garnish.
