Spicy Tuna Crispy Rice Recipe
Crispy rice medallions topped with sliced avocado, spicy tuna, sliced Fresno peppers, sweet soy sauce, ponzu sauce, micro cilantro, and sesame seeds.
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Ingredients
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Crispy Rice Medallions
Spicy Tuna Mixture
Toppings
Method
Crispy Rice Medallions
- 1
Prepare the 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 the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- 2
Season the Rice
Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the rice gently using a spatula.
- 3
Shape the Rice Medallions
Let the rice cool completely. Once cooled, form the rice into small medallions about 2 inches in diameter and 1/2 inch thick.
- 4
Fry the Rice Medallions
Heat the vegetable oil in a pan over medium heat. Fry the rice medallions in batches for about 2-3 minutes on each side, or until golden and crispy. Remove and drain on paper towels.
Spicy Tuna Mixture
- 5
Prepare the Spicy Tuna
Finely chop the sushi-grade tuna and place it in a bowl. Add sriracha, mayonnaise, soy sauce, and sesame oil. Mix well until fully combined.
Assembly and Serving
- 6
- 7
Add Sauces and Garnish
Drizzle sweet soy sauce and ponzu sauce over the assembled medallions. Top with micro cilantro and sprinkle with sesame seeds.
- 8
Serve Immediately
Serve the spicy tuna crispy rice immediately while the rice is still warm and crispy.
