Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Rice Bases
Spicy Tuna Topping
Finishing & Garnish
Method
Crispy Rice Bases
- 1
Season cooked rice
If your cooked short-grain rice is still warm, spread it in a shallow tray to cool slightly. Mix rice vinegar, granulated sugar, and kosher salt until dissolved; sprinkle evenly over rice and gently fold with a paddle or spatula to coat without smashing the grains. Let rice cool to room temperature (about 20–30 minutes).
- 2
Form rice cakes
Line a baking sheet with parchment. Lightly oil your hands. Portion the cooled rice into 12 equal pieces (about 2–3 tbsp rice each). Press each portion into compact rectangular or oval cakes about 2.5–3 inches long and 1/2 inch thick. Press firmly so they hold together but avoid over-compressing.
- 3
Pan-fry to crisp
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 cup neutral oil to the pan and heat until shimmering (about 350°F if using a thermometer) or until it shimmers and moves quickly when tilted. Alternatively, add 1 tsp neutral oil to the pan and spray sides if using shallow frying for less oil. Carefully add rice cakes in a single layer without crowding (work in batches). Fry until the undersides are deep golden brown and crisp, 3–4 minutes. Flip and fry the other side 2–3 minutes until both sides are crisp and the interior is heated through. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while you prepare the topping.
Spicy Tuna Topping
- 4
Prepare tuna
Pat the sushi-grade tuna dry with paper towel. Using a sharp knife, cut the tuna into very small dice (brunoise) — the pieces should be approximately 1/8–1/4 inch. Place diced tuna in a mixing bowl.
- 5
Make spicy sauce
In a small bowl combine mayonnaise, tobanjan, Sriracha (if using), soy sauce, and sesame oil. Stir until smooth and fully incorporated. Taste and adjust: add a touch more tobanjan for deeper fermented chili flavor, or more mayo to mellow heat.
- 6
Combine and season
Add the sauce to the diced tuna and fold gently to coat evenly. Stir in the white parts of the sliced scallions, 1 tbsp thinly sliced chives, toasted sesame seeds (if using), and a pinch of kosher salt. Cover and chill for 5–10 minutes just to let flavors marry; do not leave long as raw tuna should be kept cold and served promptly.
Assembly & Garnish
- 7
Top the crispy rice
Place crispy rice cakes on a serving platter. Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each rice cake, pressing lightly so it adheres without crushing the rice. Arrange 12 topped rice pieces.
- 8
Finish and serve
Scatter the remaining thinly sliced chives and the green parts of the scallions over the topped pieces. Add microgreens if using and a light sprinkle of extra toasted sesame seeds. Serve with soy sauce or tamari on the side and lime wedges for squeezing. Serve immediately so the rice remains crisp and the tuna stays chilled.