Spicy Tuna & Crispy Rice Recipe

Rinse the short-grain rice under cold water until runoff is mostly clear to remove excess starch; drain thoroughly.

Combine rinsed rice and 360 ml water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice is hot, stir together rice vinegar, sugar and 1 tsp kosher salt until dissolved. Gently fold the vinegar mixture into the rice to season and slightly cool. Spread rice in an even layer on a rimmed sheet pan or large plate to cool completely (30–45 minutes) — pressing it 1/2" thick will help form cakes.

Once cooled, using a 2- to 2.5-inch round cutter (or a heaping 1/4 cup measure), portion the rice into 8 rounds. Press each portion firmly to compact into cakes about 1/2"–3/4" thick. Chill the rice cakes in the fridge 10 minutes to firm up (optional but helps crisping).

Heat a large nonstick skillet over medium-high heat. Add 3 tbs neutral oil and swirl. Place rice cakes in the pan in a single layer (work in batches if needed). Fry 3–4 minutes without moving until deep golden and crisp, then flip, add another 3 tbs oil if needed, and fry 3 more minutes until both sides are evenly crisp. Transfer to a wire rack or paper towel-lined tray and keep warm in a low oven (120°C / 250°F) if desired.

Trim and finely dice the sushi-grade ahi tuna into small 1/8" pieces. Keep tuna cold until just before assembling.

In a bowl, combine 3 tbs mayo, 1.5 tbs sriracha, 1/2 tsp sesame oil and 1 tsp soy sauce. Taste and adjust heat/salt. This is the spicy mayo base used in both mix and drizzle.

Add the diced tuna to the spicy mayo mixture. Fold gently to coat without mashing. Stir in sliced scallions, toasted sesame seeds and 1/4 tsp kosher salt. Cover and chill briefly (5–10 minutes) while rice is finishing.

If your spicy mayo for drizzling has separated or is too thick after chilling, whisk in up to 1 tsp warm water to reach a pipeable consistency. Transfer to a squeeze bottle or small spoon for drizzling.

Place 8 crispy rice cakes on a serving platter. Using a spoon, mound about 1.25–1.5 tbs (approximately 1 oz) of the spicy tuna mixture on each rice cake, forming a neat quenelle or small mound.

Drizzle each mound with about 1/2 tsp unagi (eel) sauce and a light zigzag of spicy mayo (about 1/2 tsp).

Scatter 2–3 thin slices of serrano over several pieces (or place a slice atop each for heat). Finish by sprinkling a pinch (about 1/8 tsp) of togarashi over each piece and a few microgreens if using.

Serve immediately so the rice stays crisp. Provide extra unagi and spicy mayo at the side for guests.