Spicy Tuna Tartare On Crispy Rice Recipe

Prepare the tuna

Keep tuna chilled until ready to cut. Using a very sharp knife, trim any connective tissue and skin from the tuna. Cut the tuna into even 1/4-inch dice. Place diced tuna in a chilled bowl and set aside in the refrigerator while you prepare the sauce.

Make the spicy dressing

In a small bowl combine mayonnaise, Sriracha, soy sauce, toasted sesame oil, lime juice, and finely chopped pickled ginger. Whisk until smooth and homogenous. Taste and adjust heat or salt — add a little more Sriracha for heat or a drop more soy for saltiness.

Combine the tartare

Add the white part of the sliced green onions and most of the toasted sesame seeds to the diced tuna. Pour the spicy dressing over the tuna and gently fold to coat evenly without mashing the cubes. Season with 1/4 tsp kosher salt and a small grind of black pepper. Refrigerate until ready to assemble (do not leave more than 30 minutes). Reserve some green onion greens for garnish and any extra sesame seeds.

Cook the rice

Rinse the sushi rice under cold water until the runoff is mostly clear. Drain. Combine rinsed rice and 1.1 cups water in a small saucepan (or rice cooker) and cook according to manufacturer instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While the rice is hot, transfer to a bowl and sprinkle with rice vinegar, sugar, and 1/8 tsp kosher salt. Fold gently to combine and slightly mash the rice so it becomes sticky. Spread the rice on a baking sheet to cool until it is hand-warm (about 15–20 minutes).

Form rice cakes

With lightly oiled hands, shape the cooled rice into 10–12 compact oval or rectangular cakes about 2.5 inches long and 1/2 inch thick (or use a small ring mold). Press firmly so they hold together during frying. Optionally brush each cake lightly with 1 tsp oil to promote even browning.

Crisp the rice

Heat neutral oil in a skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C). Add rice cakes in a single layer without crowding. Fry 3–4 minutes per side, pressing gently with a spatula until a golden-brown crust forms. Reduce heat as needed to prevent burning. Transfer to a wire rack or paper towel-lined plate to drain. For extra crispness, after initial pan-fry, finish briefly under a broiler or in a 425°F oven for 2–3 minutes to dry out the interior (optional).

Portion the tartare

Remove the tuna tartare from the refrigerator. Gently stir to reincorporate any dressing that may have settled. Using a spoon or a small ring mold placed on each rice cake, mound approximately 1.5 ounces (about 3 tbs) of tartare onto each crispy rice cake, gently pressing down to adhere. If using a ring mold, lift straight up to leave a neat portion.

Finish the plates

Drizzle unagi sauce (about 1/2 tbs per cake) across each tartare-topped rice cake. Add a small dot or thin line of Japanese mayonnaise for visual contrast. Sprinkle reserved green onion greens, extra toasted sesame seeds, and a few chives or microgreens on top. If you like additional heat, add a thin jalapeño slice to select pieces.

Serve

Serve immediately while the rice is still warm and crisp and the tuna is chilled. Provide extra soy or unagi sauce on the side. Consume promptly (best within 30–45 minutes of assembly) to maintain crispness and freshness.