Spicy Tuna with Crispy Rice features a delicate fried rice cake topped with ahi tuna tossed in spicy Kewpie mayo, tobiko, black sesame seeds, and thinly sliced jalapeños. This fresh and zesty sushi dish is the perfect appetizer to spice up a date night at home or get-together with friends!
½lbsushi grade fresh or flash frozen yellowfin or bigeye tuna steak
2scallion greens finely sliced
2teaspoontobikooptional
2teaspoonblack toasted sesame seedsoptional
1jalapenothinly sliced
Instructions
Crispy Rice
Stovetop instructions - Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
1 cup Japanese short grain rice, 1½ cups filtered water
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Make sushi rice - Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.
1 tablespoon seasoned rice vinegar
Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.
Spicy Kewpie Mayo
While the rice cools, make the spicy mayo and tuna mixture. To make the spicy mayo sauce, add Kewpie mayo, Sriracha, sesame oil, and mirin to a small bowl. Mix until the ingredients are incorporated.
Use a sharp knife to mince the tuna. In a medium bowl, add minced fish, scallions, tobiko, and the spicy Kewpie mayo sauce. Gently fold the ingredients until the ahi is coated in the sauce.
½ lb sushi grade fresh or flash frozen yellowfin or bigeye tuna steak, 2 scallion greens finely sliced, 2 teaspoon tobiko
Make Crispy Rice and Assemble
Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.
Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.
neutral cooking oil for frying
Assemble - Arrange the crispy rice on a platter, then top with a spoonful of the tuna mixture, a sprinkle of black toasted sesame seeds, and a thin slice of jalapeno.
2 teaspoon black toasted sesame seeds, 1 jalapeno
Video
Notes
Storage
This dish is best enjoyed immediately or within 1 day of making. Refrigerate the ahi tuna mixture and rice cakes in separate air-tight containers so the rice cakes don't get soggy.
Top Tips
Be sure to cool the rice or it will fall apart when you fry it. It needs to be cold to hold its shape.
Wet your rice paddle and knife - Be sure to wet your rice paddle before fluffing the rice and wet your knife before cutting. Wetting your tools will keep the rice from sticking.
Make rice thick enough - Make sure the rice is at least ½-inch thick so it can withstand the pan frying without falling apart.
Use fresh fish - Make and eat this recipe within 1 day of buying the fish to ensure the dish is afresh as possible.