This Spicy Tuna Crispy Rice is the Perfect Bite
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- Large glass bowl
- Chef knife
INGREDIENTS
- 1 avocado, thinly sliced
- 8 red chili pepper slices
- Chives, chopped
Rice:
- 2 cups/400 grams sushi rice
- 1 teaspoon salt
- 4 cups/950 milliliters lukewarm water
Vinegar mixture:
- 6 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Tuna tartare:
- 12.3 ounces/350 grams sushi-grade tuna, finely chopped
- 1 tablespoon mayonnaise
- 2 teaspoons sriracha mayo
- 1 tablespoon ponzu/soy sauce
- ½ cup chives, finely chopped
- 6 mint leaves, finely chopped
- ¼ chili pepper, finely chopped
- 1 shallot, finely chopped
- Zest from 1 lemon
INSTRUCTIONS
- In a pot, combine the drained rice, salt, and lukewarm water. Stir, bring to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low, cover, and cook for about 10 minutes. Turn off the heat and let the rice sit, covered, for another 12 minutes.
- In a small pot, heat the rice vinegar, sugar, and salt over medium heat until fully dissolved. Remove from heat and set aside. Once the rice is ready, uncover it, pour the vinegar mixture over, and mix well.
- Line an 8×8 inch (20×20 cm) rectangular dish with plastic wrap, add the sticky rice, and press it firmly into an even layer. Cover with more plastic wrap and refrigerate for several hours, preferably overnight.
- After chilling, remove the rice from the plastic wrap. Using a wet knife, trim the edges and cut the rice into equal 1.5×2.5 inch (4×6 cm) rectangles, wetting the knife between cuts.
- Heat a pan with oil and fry the rice rectangles until golden on all sides (at 175°C/350°F). Let them cool on a rack.
- Combine all the tuna tartare ingredients in a bowl and mix well. Place the sliced avocado on top of each crispy rice piece. Drizzle with olive oil, sprinkle with sea salt, and top each with a spoonful of tuna tartare. Garnish with a drop of sriracha mayo, chives, and a slice of red chili pepper.
MY NOTES
FAQ
What is the best type of tuna to use for spicy tuna crispy rice?
The best type of tuna for spicy tuna crispy rice is sushi-grade or sashimi-grade tuna, typically ahi or yellowfin tuna. Sushi-grade tuna is flash-frozen to kill any parasites, ensuring it is safe to eat raw. When selecting tuna, look for bright red or pink flesh that is firm and smells fresh, not fishy. If you can’t find sushi-grade tuna, consider using a high-quality canned tuna or cooked tuna steaks, though the flavor and texture will differ from the traditional raw preparation.
How do you make the rice extra crispy without burning it?
To make the rice extra crispy without burning it, use medium heat and a generous amount of oil in the pan. Preheat the oil to about 175°C (350°F) before adding the rice. Fry the rice rectangles in batches, ensuring they have enough space in the pan to cook evenly. Cook each side for 2-3 minutes or until golden brown, turning them gently with tongs. Avoid overcrowding the pan, and adjust the heat as needed to maintain a steady sizzle without the oil smoking, which can lead to burning.
Can I prepare the sushi rice in advance for this recipe?
Yes, you can prepare sushi rice in advance for this recipe. After cooking and seasoning the rice, press it into the lined dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Chilling the rice helps it firm up, making it easier to cut into rectangles and fry later. If prepping more than a day in advance, store the rice wrapped in plastic wrap and in an airtight container to maintain moisture. Just be sure to fry the rice directly from the fridge for the best crispy texture.
What are good substitutes for ponzu sauce?
If you don’t have ponzu sauce, you can substitute it with a mix of soy sauce and citrus juice (such as lemon or lime) to replicate the tangy, salty flavor. A good ratio is 1 tablespoon of soy sauce to 1 teaspoon of citrus juice. Alternatively, you can use tamari or regular soy sauce for a more straightforward salty flavor. For a bit of sweetness, add a dash of mirin or honey to the mix. If you prefer a spicier kick, add a few drops of hot sauce or chili oil.
How long should I chill the rice before frying?
Chill the rice for at least 2 hours before frying, but preferably overnight. Chilling allows the rice to firm up, making it easier to cut into neat rectangles that won’t fall apart during frying. If you’re short on time, 2-3 hours in the fridge should suffice, but be sure the rice is fully cooled and set. If you want to speed up the process, you can chill the rice in the freezer for about 30 minutes to 1 hour, checking that it’s firm but not frozen solid before cutting and frying.
Can I make spicy tuna crispy rice with brown rice?
Yes, you can make spicy tuna crispy rice with brown rice, but the texture will differ from traditional sushi rice. Brown rice is less sticky and more coarse, so it may not hold together as well. To help the brown rice stick, you can add a little extra water when cooking and mix in a bit of rice vinegar, sugar, and salt while it’s still warm. Press it firmly into the dish before chilling. Be mindful that brown rice may not crisp up as well as white sushi rice, but it can still make a delicious alternative.
What other toppings can I add to crispy rice besides tuna?
Besides tuna, you can top crispy rice with various ingredients to suit your taste. Some popular alternatives include spicy salmon, crab salad, seared scallops, or shrimp. Vegetarian options like avocado, tofu, or a mix of marinated vegetables (such as cucumbers, carrots, and radishes) also work well. For extra flavor, consider adding a drizzle of spicy mayo, eel sauce, or soy sauce. Garnishes like sesame seeds, nori strips, or microgreens can add texture and visual appeal. Feel free to get creative and experiment with different flavor combinations.
What dipping sauces pair well with spicy tuna crispy rice?
Several dipping sauces pair well with spicy tuna crispy rice. Spicy mayo, a blend of mayonnaise and sriracha, adds a creamy heat that complements the crispy rice and tuna. Ponzu sauce offers a tangy, citrusy flavor that balances the richness of the dish. Soy sauce or tamari, either on their own or mixed with a little sesame oil, are classic options. For something sweet and savory, eel sauce (unagi sauce) works beautifully. If you like a bit of heat, chili oil or a spicy soy-based sauce can also enhance the flavors.
How do I prevent the rice from sticking to the pan during frying?
To prevent the rice from sticking to the pan during frying, ensure the pan is non-stick or well-seasoned if using a cast iron skillet. Preheat the oil to 350°F (175°C) before adding the rice, as adding rice to under-heated oil can cause sticking. Use enough oil to cover the bottom of the pan, and avoid overcrowding the pan. Let the rice cook undisturbed for a few minutes before flipping to allow a crispy crust to form. If the rice still sticks, gently loosen it with a spatula, taking care not to break it apart.
Is it possible to make spicy tuna crispy rice ahead of time?
Yes, you can make spicy tuna crispy rice ahead of time and reheat it. After frying the rice, let it cool completely, then store it in an airtight container in the refrigerator for up to 2 days. To reheat, place the rice pieces on a baking sheet and warm them in a preheated oven at 175°C (350°F) for about 10-15 minutes, or until they’re crispy again. You can also reheat them in a dry pan over medium heat. Assemble the dish just before serving to maintain the best texture and flavor.
