Tuna Crispy Rice Recipe

Rinse and cook rice

Rinse the 2 cups short-grain sushi rice under cold water until the runoff is clear. Drain and place in a pot with 420 ml water. Cover, bring to a gentle boil, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar with 1 tbs sugar and 1 tsp salt just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a paddle or spatula to season and cool slightly. Spread rice on a tray to cool to room temperature (about 20–30 minutes).

Form and press rice cakes

Once cool, press rice into a lightly oiled 2-inch-wide mold or form small rectangles about 1/2 inch thick and 2–3 inches long (makes 10–12 pieces). Press firmly so they hold together. Chill the rice pieces in the refrigerator 30 minutes to set (can quick-chill on a sheet pan).

Flash fry

Heat 1 cup neutral oil in a heavy skillet over medium-high to 375°F (190°C). Fry chilled rice pieces 1–2 minutes per side until golden and crisp; do not overcrowd. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.

Cure egg yolks

In a small container, mix 2 tbs kosher salt and 1 tbs sugar. Make a thin bed of the curing mixture, place 3 separated egg yolks in individual depressions, and cover completely with the remaining cure. Refrigerate 24–48 hours until yolks are firm (24 hours yields softer, jammy yolks; 48 hours yields hard-cured). After curing, gently brush off excess cure and rinse briefly if needed, then pat dry.

Make yolk butter

Mash the cured yolks in a bowl, then blend with 3 tbs softened unsalted butter until smooth and homogenous. Chill the cured egg yolk butter until firm. Keep refrigerated until assembly; bring to room temperature briefly for easier spreading.

Combine 1/2 cup mayonnaise, 1 tsp black truffle oil, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt, and 1/8 tsp white pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Transfer to a squeeze bottle or small bowl for plating.

Prepare tuna

Keep tuna chilled until ready to use. Trim and slice the 10 oz albacore toro against the grain into thin 1/8–1/4-inch slices, sized to top the rice pieces (about 2–3 inches long). Lightly season both sides of tuna slices with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper; set on a chilled tray.

Assemble on rice

Spread or pipe a small dollop (about 1/2 tsp) of cured egg yolk butter onto each warm crispy rice piece. Place one tuna slice on top of each rice piece, pressing gently so it adheres. Dot or lightly smear about 1/2 tsp truffle aioli over each tuna slice. If using microgreens, place a few on each piece for freshness.

Finish and serve

Shave fresh black truffle over each piece (approximately 5 g total across all pieces). Mix 1 tsp soy sauce with 1/2 tsp rice wine vinegar and 1/4 tsp toasted sesame oil; lightly brush or drop a few drops around the plating for added umami. Serve immediately so the rice stays crisp and tuna remains cool.