Crispy Rice Recipe

Cook the rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs mostly clear (about 6–8 rinses). Drain. Combine the rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a gentle boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While the rice rests, warm 2 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon kosher salt in a small pan or microwave just until the sugar and salt dissolve. Gently fold the mixture into the cooked rice with a wooden paddle or spatula without smashing the grains. Spread rice on a tray to cool to room temperature (about 20–30 minutes).

Form rice cakes

When rice is cool enough to handle, lightly oil your hands. Optionally mix 1 tablespoon cornstarch into the cooled rice for extra exterior crisp. Portion the rice into 16 equal portions (about 2 tablespoons each) and press each into a compact oval or square patty about 2.5–3 inches across and 1/2 inch thick. Press firmly so patties hold together, then chill on a tray in the fridge for 15–20 minutes to set.

Pan-fry then shallow-fry for crispiness

Heat a heavy skillet (cast iron or stainless) over medium-high and add 1 tablespoon neutral oil to coat. Place rice patties seam-side down and press gently, cook 2–3 minutes until a golden crust forms. Flip and cook another 1–2 minutes. Remove patties and set aside on a paper towel-lined tray. Add 3/4 cup neutral oil to the skillet (enough for a shallow fry about 1/4 inch deep) and heat until shimmering (about 350°F/175°C). Fry the patties 1 minute per side until deeply golden and crisp. Drain on paper towels. Keep warm in a low oven (200°F/95°C) if making ahead.

Prepare tuna: Pat 10 oz sushi-grade tuna dry with paper towels. Trim any sinew and dice into small uniform 1/4-inch cubes. Place in a chilled bowl.

Mix dressing: In a small bowl combine 1.5 tablespoons soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon mayonnaise, 1/2 teaspoon Sriracha (optional), 1/2 tablespoon fresh lime juice, 1/2 teaspoon grated ginger, 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Stir until emulsified.

Combine tuna and dressing: Add the dressing to the diced tuna along with 2 tablespoons thinly sliced green onion and 1 teaspoon toasted sesame seeds. Gently fold to coat—avoid overmixing to keep a tender texture. Taste and adjust seasoning with a touch more soy or lime if needed. Cover and chill briefly (5–10 minutes) so flavors meld; do not leave tuna at room temperature for long.

Prepare toppings: Thinly slice 1 jalapeño into rounds, removing seeds if you prefer milder heat. Mix 2 tablespoons mayonnaise with 1–1.5 teaspoons Sriracha to make a spicy mayo drizzle. Warm 1 teaspoon unagi or teriyaki sauce if using for a thin drizzle.

Assemble: Place a warm crispy rice cake on a serving plate. Using a spoon, mound about 1 tablespoon (or slightly more, depending on preference) of tuna tartar on each rice cake, gently pressing so it adheres without crushing the rice. Top with 1–2 jalapeño slices per cake.

Garnish and finish: Drizzle a small amount of spicy mayo over each tart (about 1/4 teaspoon), then add a tiny drizzle of unagi/teriyaki if using. Sprinkle a few microgreens or chopped chives and a pinch of toasted sesame seeds on top. Serve immediately with optional pickled ginger on the side.