Spicy Tuna Tartare On Crispy Rice* Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until the rinse water runs clear. Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot with a tight-fitting lid. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, whisk rice vinegar, sugar and 1/2 tsp fine sea salt until dissolved. Transfer rice to a wide shallow bowl and gently fold in the vinegar mixture with a rice paddle or spatula until incorporated. Fan or let rice cool to room temperature (about 15–20 minutes).

Form rice cakes

Lightly oil your hands. Shape the cooled rice into 12 compact rectangles or rounds about 2.5 inches across and 1/2 inch thick. Press firmly so they hold together; place on a parchment-lined tray.

Fry until crispy

Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering (about 350°F / 175°C if using thermometer). Add rice cakes in a single layer (work in batches) and fry until golden brown and crisp on the bottom, 3–4 minutes. Flip carefully and crisp the other side 2–3 minutes. Transfer to a paper-towel-lined rack and sprinkle with 1/2 tsp kosher salt and 1 tsp sesame oil while still hot.

Prepare tuna

Keep tuna chilled until ready to use. Finely dice the sushi-grade tuna into uniform small cubes (about 1/4 inch). Place in a chilled bowl.

Mix aromatics

Add the thinly sliced green onions, chopped shiso or cilantro (if using), toasted sesame seeds, 1/4 tsp kosher salt and 1/8 tsp black pepper to the diced tuna. Toss gently to combine.

Season with sauces

Incorporate 1 tsp soy sauce and 1 tsp mirin into the tuna and gently fold so the fish is evenly coated. Taste and adjust salt or acidity if needed. Keep chilled until assembly.

Make spicy mayo

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon sriracha and 1 teaspoon chili crisp (if using). Stir until smooth and taste; add a little lime juice if you prefer brighter acidity. Transfer some spicy mayo to a squeeze bottle or piping bag for plating.

Prepare kabayaki glaze

If using store-bought kabayaki sauce, warm it slightly in a small pan or microwave to make it glossy and pourable. Mix with 1 teaspoon lime juice to brighten the sweetness. Reserve for drizzling.

Assemble tartare on rice

Place the crispy rice pieces on a serving platter. Spoon or lightly pack approximately 1 heaping tablespoon (about 15–20 g) of the seasoned tuna tartare onto each crispy rice cake, shaping it into a neat mound.

Finish with sauces

Dot or pipe a small amount of spicy mayonnaise atop each tuna mound. Drizzle a little kabayaki sauce around or over each tartare (about 1/2 teaspoon per piece). If desired, lightly sprinkle furikake over the top for extra umami.

Garnish

Top each tartare with a few microgreens or a small sprig of shiso/cilantro and a tiny strip of toasted nori. Serve with pickled ginger and lime wedges on the side.

Serve

Serve immediately so the rice remains crispy. Recommend eating within a few minutes of plating for best texture.