Tuna Crispy Rice Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear. Drain and place in a pot with 2.25 cups water. Bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice is hot, gently fold in rice vinegar, sugar and kosher salt until evenly distributed. Spread the rice on a tray or sheet pan to cool quickly to room temperature (fan if available).

Form rice cakes

Once cool enough to handle but still slightly warm, press the rice into a lightly oiled shallow baking dish or small rectangular mold about 1/2 - 3/4 inch thick. Compress firmly to remove air. Refrigerate 20–30 minutes to firm up (or chill 10 minutes in freezer).

Cut and crisp

Remove the chilled rice block and cut into 12 bite-sized rectangles or rounds. Heat a nonstick skillet over medium-high with 2 tablespoons neutral oil. Add rice pieces, press gently and cook 3–4 minutes per side until a golden-brown crust forms. For extra crispness, shallow-fry: heat 1/2 cup oil in skillet and fry 2–3 minutes per side until crisp. Drain on paper towel and keep warm.

Whisk together soy sauce, lemon juice, lime juice, mirin, rice vinegar, dashi and sugar in a small bowl until sugar dissolves. Taste and adjust acidity or sweetness. Keep chilled until serving.

Combine mayonnaise, passionfruit pulp, sriracha, soy sauce, rice vinegar and sugar in a bowl. Whisk until smooth and slightly loose in texture. Adjust heat with more sriracha or sweetness with more passionfruit. Refrigerate until ready to plate.

Prepare tuna

Pat the yellowfin tuna dry with paper towel. Trim and slice into approximately 12 thin sashimi-style slices (about 3/4 oz each) or small cubes if you prefer a tartare-style topping. Lightly season tuna with a pinch of fine sea salt and a few grinds of black pepper.

Slice serrano

Thinly slice the serrano into rounds or bias slices. Remove seeds for less heat if desired.

Place 1 tuna slice (or a small mound of cubed tuna) on each crispy rice piece. Drizzle a small amount (about 1/2 tsp) of house ponzu over the tuna to flavor and slightly cure it.

Pipe or spoon about 1/2 teaspoon of the passionfruit motoyaki on top of each tuna-topped rice (or dot to one side). For a restaurant look, use a squeeze bottle to make a small rosette.

Garnish each piece with a small slice of serrano, a sprinkle (about 1/4 tsp) of fried garlic, a few cilantro leaves, and a light dusting of toasted sesame seeds if using.

Finish with an artistic drizzle of sriracha (thin line) across the plate and a few drops of extra ponzu around the rice. Serve immediately so the rice remains crisp.