Crispy Tuna Rice Recipe
This crispy tuna rice brings the sushi bar home. Seasoned rice pressed, chilled and pan-fried until golden, topped with seasoned raw tuna.
Servings: 2
Ingredients
- 2 cups freshly steamed short-grain rice
- Neutral oil for shallow frying
For the Seasoned Rice
- 2 tbsp rice vinegar
- ½ tsp salt
- 1 tbsp sugar
For the Tuna Filling
- 8 oz sushi-grade tuna finely diced
- 2 scallion whites finely sliced
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
Optional Garnish
- Soy glaze
- Sriracha mayo
- Sesame seeds
- Scallions
Instructions
- Combine the rice vinegar, salt, and sugar and mix thoroughly until dissolved.
- Add the freshly steamed rice to a bowl and fold in the rice vinegar mixture.
- Line a tray with cling film and press the rice down firmly into an even layer, then place in the freezer for a couple of hours.
- For the filling, finely slice the scallion whites and give the tuna a fine dice. In a bowl, combine the tuna, scallions, light soy sauce, sesame oil, and sugar, then set aside.
- Remove the rice from the tray and cut it into rectangles, setting them aside.
- Add oil to a pan and shallow fry the rectangles until golden brown on both sides. Remove and rest for at least 10 minutes.
- Place the tuna mixture on top of the crispy rice, cut into little squares, and arrange on a plate.
- Optionally garnish with soy glaze, sriracha mayo, sesame seeds, and scallions. But it's your food, you eat it how you like.
Video
Notes
- Press the rice while it’s still warm — it’s far more pliable and holds its shape better.
- Chill thoroughly before frying. Skipping this is the number one reason crispy rice falls apart in the pan.
- Let the crust set before flipping. If it’s sticking, it needs another minute.
- Assemble just before serving — the whole point is hot crispy rice against cool tuna.
- Prep time does not include the couple of hours in the freezer.