Spicy Tuna Tartare On Crispy Rice* † Recipe

Cook Rice

Rinse the short-grain sushi rice under cold water until the water runs mostly clear (about 6–8 rinses). Combine rinsed rice and 1.65 cups water in a small pot with a tight-fitting lid. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook undisturbed for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, warm 1.5 tbs rice vinegar with 1 tsp sugar and 1/2 tsp kosher salt just until sugar dissolves. Transfer rice to a shallow bowl and fold in the vinegar mixture gently with a wooden paddle or spatula to avoid smashing grains. Spread rice on a rimmed baking sheet to cool and dry slightly (about 15–20 minutes).

Form Rice Cakes

Once rice is cool enough to handle but still slightly warm, wet your hands. Divide rice into 12 equal portions (about 1.5 tablespoons each) and shape into compact rectangles or rounds roughly 2 inches across and 1/2 inch thick. Press firmly so they hold together.

Pan-Sear or Fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil (about 3/4 cup — enough to shallow-fry). Once oil shimmers (325–350°F if using thermometer), add rice cakes in a single layer without crowding. Press them gently with a spatula for good contact. Fry 3–4 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined tray to drain. If you prefer less oil, you can brush oil on both sides of rice cakes and pan-sear in a skillet with 2–3 tbs oil until crisp, 3–4 minutes per side.

Keep Warm

Place finished crispy rice on a baking sheet in a 200°F/95°C oven to keep warm and crisp while finishing the tartare components (optional).

Prepare Tuna

Keep tuna chilled until ready to use. Use a very sharp knife to trim any sinew and dice the tuna into small uniform 1/4-inch pieces. Place diced tuna in a chilled bowl.

Make Spicy Dressing

In a small bowl combine 2 tsp mayonnaise, 1 tsp Sriracha, 1/2 tsp sesame oil, 1 tsp soy sauce, 1/2 tsp rice wine vinegar, 1 tsp toasted sesame seeds, 1 tsp minced shallot, 1 tbsp chopped chives/scallion white, 1/2 tsp lime juice, 1/8 tsp kosher salt and a pinch (1/16 tsp) freshly ground black pepper. Stir until uniform. Taste and adjust heat or salt as desired.

Toss Tuna

Add the dressing to the diced tuna and gently fold to coat evenly without mashing the cubes. Refrigerate the tartare for 5–10 minutes to let flavors meld but do not sit long or the acid will cure the fish.

Quick Pickle Cucumbers

Toss the thin cucumber slices with 1 tsp rice vinegar, 1/4 tsp sugar and a pinch (1/16 tsp) kosher salt. Let sit 5–10 minutes to soften and lightly pickle; drain excess liquid.

Assemble

Place warm crispy rice pieces on a serving platter. Using a small spoon or a 1-inch ring mold, mound about 1 heaping tablespoon (approx. 15–18 g) of spicy tuna tartare on each rice cake, pressing slightly to adhere. Top each with 2–3 pickled cucumber slices and a sprinkle of finely chopped scallion or microgreens. Drizzle a small amount (about 1/4 tsp) of unagi or teriyaki sauce over each for a sweet-savory glaze, if desired. Finish with a few toasted sesame seeds and an extra tiny drop of Sriracha on each for show.

Serve

Serve immediately so the crispy rice stays crunchy. Provide extra soy sauce, Sriracha, or lime wedges on the side.