Spicy Tuna* Recipe
Recipe information
Make Spicy Tuna* in just 45m. Ahi Tuna on Crispy Sushi Rice with Ginger and Green Onion
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Ingredients
Crispy Sushi Rice
Spicy Tuna Mixture
Garnishes & Finishing
Crispy Sushi Rice
1. Rinse and cook rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together until the water runs almost clear (about 2–3 minutes). Drain. Combine the rinsed rice and 1.75 cups water in a medium pot with a tight-fitting lid (or use a rice cooker) and bring to a gentle boil. Reduce heat to low, cover, and cook 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
2. Make sushi seasoning and cool rice
While the rice rests, whisk together rice vinegar (3 tbs), sugar (1 tbs), and 1 tsp salt until dissolved. Transfer the cooked rice to a shallow bowl or tray. Gently fold the vinegar mixture and 1 tsp sesame oil into the rice using a cutting/folding motion to avoid mashing the grains. Fan or let rice sit uncovered until it cools to just-warm or room temperature (about 10–15 minutes).
3. Form rice patties
Once the rice is cool enough to handle, wet your hands to prevent sticking. Divide the rice into 6 equal portions and shape each into a compact patty about 2–2.5 inches wide and 3/4 inch thick. Lightly dust both sides of each patty with cornstarch (1 tbs total, divided) to help surface crisping.
4. Pan-fry until crispy
Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil (3 tbs) and swirl to coat. When the oil shimmers, add rice patties (work in batches if needed) and press gently with a spatula to flatten slightly. Fry 3–4 minutes without moving to form a deep golden crust, then flip and fry the other side 3–4 minutes until crisp and warmed through. Transfer to a rack or paper towel-lined plate to drain briefly. Keep warm but serve soon so patties remain crisp.
Spicy Tuna Mixture
5. Prep tuna and aromatics
Trim and pat the ahi tuna dry. Using a sharp knife, dice the tuna into small 1/4-inch cubes for good texture. Finely mince the fresh ginger and thinly slice the green onions.
6. Mix sauce and combine
In a medium bowl whisk together Japanese mayonnaise (3 tbs), sriracha (1 tbs), soy sauce (1 tsp), sesame oil (1 tsp), lime juice (1 tbs), minced ginger (1 tbs), kosher salt (1/4 tsp) and black pepper (1/8 tsp). Taste and adjust heat or salt as desired. Add the diced tuna and sliced green onions (2 stalks) to the bowl and gently fold to coat evenly. Refrigerate until ready to assemble (no more than 30 minutes); do not leave tuna at room temperature for extended periods.
Garnishes & Finishing
7. Assemble the appetizer
Place a crispy rice patty on your serving platter. Spoon about 1 to 1 1/2 tablespoons of the spicy tuna mixture onto each patty, shaping lightly so it sits neatly on top.
8. Garnish
Drizzle each topped patty with a small amount of ponzu or soy sauce (about 2 tbs divided across servings). Sprinkle toasted sesame seeds (1 tbs) and a pinch of togarashi or a drop of chili oil (1 tsp divided) over the tuna. Add a couple of nori strips on or beside each piece, a few microgreens, and serve with pickled ginger on the side (1/4 cup).
9. Serve
Serve immediately so the rice remains crisp. Recommend providing extra soy/ponzu on the side for guests. Leftover tuna should be stored chilled and used within 24 hours; fried rice patties are best eaten the same day.
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