Imported from Instagram
Stuffed Spicy Tuna Crispy Rice
Crispy, golden sushi-rice triangles are filled with cold, spicy tuna and finished with avocado, jalapeño, eel sauce, and sesame seeds. The rice stays soft and chewy inside while crisping on the outside.
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Ingredients
- 3 cup Cooked sushi rice (Approximately; cooked)
- 3 tbsp Rice vinegar
- 1.5 tbsp Sugar
- 0.5 tbsp Salt
- 0.75 lb Sushi-grade tuna (Finely chopped)
- 2.5 tbsp Kewpie mayonnaise
- 2 tbsp Sriracha
- 1 tbsp Soy sauce
- 0.5 tbsp Sesame oil
- 2 Green onion (Stalks, chopped)
- Avocado (Sliced; amount not specified)
- Jalapeño (Sliced; amount not specified)
- Eel sauce (sweet soy glaze) (For drizzling; amount not specified)
- Sesame seeds (For sprinkling; amount not specified)
- Neutral oil (For deep-frying; amount not specified)
Steps
- 1
Line an 8-inch square pan with parchment paper.
- 2
Spread the cooked sushi rice evenly in the pan, making a layer about ¾ inch thick. The thicker layer helps the pieces hold together when cut and stuffed.
- 3
Chill the rice for a few hours, until firm.
- 4
Finely chop the sushi-grade tuna and place it in a bowl. Add the Kewpie mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onion; mix to combine. Keep the spicy tuna cold until needed.
- 5
Lift the firm rice from the pan and cut it into 4 squares. Cut each square diagonally to make 8 triangles.
- 6
Deep-fry the rice triangles in hot oil until golden and crispy. The source does not specify the oil type, temperature, or frying time.
- 7
Transfer the fried rice triangles to a suitable draining surface and let them cool slightly.
- 8
Along the long edge of each triangle, cut a deep slit. Gently open the slit to form a pocket.
- 9
Stuff each pocket with the spicy tuna, using a fork if helpful.
- 10
Top with sliced avocado and jalapeño. Drizzle with eel sauce and sprinkle with sesame seeds.
Notes
The source does not specify amounts for the toppings or deep-frying oil, nor frying temperature or time. It says to chill the rice for a few hours; total time is approximate and includes this chilling period. Sushi-grade tuna is served uncooked.
Nutrition per serving
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