Crispy Sushi Rice Recipe
Stir-fry Vegetables, Spicy Toro, Chives, Micro Cilantro
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Ingredients
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Crispy Sushi Rice Base
Stir-fry Vegetables
Spicy Toro Topping
Garnish & Finish
Method
Crispy Sushi Rice Base
- 1
Rinse and cook rice
Rinse 2 cups short-grain sushi rice under cold water until the rinse runs mostly clear (about 4–6 rinses). Drain and combine with 2.2 cups water in a heavy pot or rice cooker. If using stovetop, bring to a boil over medium-high heat, reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, gently warm 3 tablespoons rice vinegar with 1 tablespoon sugar and 1 teaspoon salt just until sugar dissolves. Transfer rice to a wide bowl or hangiri and fold the vinegar mixture into the rice with a cutting motion to avoid mashing grains. Fan the rice or let it cool to near room temperature (about 15–20 minutes).
- 3
Form and crisp rice cakes
Once rice is cooled but still slightly warm, oil your hands lightly. Press 3/4–1 cup portions of rice into compact round cakes about 3 inches wide and 3/4 inch thick (makes ~6 cakes). Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tablespoons neutral oil. When oil shimmers, place rice cakes in the pan, flatten slightly with a spatula, and cook undisturbed 3–4 minutes until golden-brown and crisp. Flip carefully and crisp the other side 3–4 minutes. Transfer to a paper towel-lined tray and keep warm in a low oven (150°F/65°C) if desired.
Stir-fry Vegetables
- 4
Prepare vegetables
While rice cooks, slice and measure all vegetables so they are ready for quick stir-fry. Mince garlic and ginger.
- 5
Stir-fry
Heat a separate skillet or wok over medium-high heat. Add 1 teaspoon sesame oil and when fragrant add minced garlic and ginger; cook 10–15 seconds. Add onion, carrot, bell pepper, and mushrooms. Stir-fry 2–3 minutes until vegetables are tender-crisp. Add 1 tablespoon soy sauce and 1 teaspoon mirin, season with 1/4 teaspoon salt and a pinch of black pepper, toss to combine, and remove from heat. Keep warm. These vegetables will be used as a bed/topping for the rice cakes.
Spicy Toro Topping
- 6
Make spicy toro mix
In a bowl, combine 6 oz finely diced tuna belly with 2 tablespoons mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1/2 teaspoon fresh lemon juice and 1/8 teaspoon salt. Gently fold until evenly coated. Taste and adjust heat or seasoning. Keep chilled until assembly.
- 7
Optional quick sear (not traditional)
If you prefer a lightly warmed toro, heat a nonstick pan until hot, add a teaspoon of oil, briefly sear diced toro pieces for 10–15 seconds while tossing, then immediately remove from heat and cool slightly before combining with the mayo mixture.
Assembly & Garnish
- 8
Assemble plates
Place a spoonful (about 2 tablespoons) of the stir-fry vegetables on each warmed rice cake to form a small bed. Spoon 1 to 1 1/2 tablespoons of the spicy toro mixture on top of the vegetables (adjust amount to preference).
- 9
Garnish
Scatter 1 teaspoon toasted sesame seeds over each portion, sprinkle with 1/2 teaspoon sliced chives and a few micro cilantro leaves per cake. Serve immediately with lime wedges and optional ponzu or soy dipping sauce on the side.
- 10
Serve
Serve hot so the rice remains crispy and the toro is cool or slightly chilled for contrast. Each cake is intended as a hot starter/handheld bite.