Spicy Tuna Crispy Rice

Ingredients

• 250 g high-grade tuna (bluefin akami recommended; diced and chopped to desired consistency)
• 3 tbsp Kewpie mayo
• 3 tbsp sriracha
• 4 tbsp ponzu
• 1 tsp sesame oil
• shichimi togarashi (a dash)
• 2 cup sushi rice (cooked)
• 1 piece kombu (for cooking the rice)
• 3 tbsp sushi rice seasoning (vinegar, sugar, and salt mixture)
• vegetable oil (for frying)
• caviar (for topping)
• 1 jalapeño (sliced)
• furikake (optional garnish)

Steps

1. 1

   Dice and chop the high-grade tuna into your desired consistency.

2. 2

   In a bowl, combine the chopped tuna with 3 tbsp Kewpie mayo, 3 tbsp sriracha, 4 tbsp ponzu, 1 tsp sesame oil, and a dash of shichimi togarashi. Mix well, cover, and set aside in the fridge.

3. 3

   Cook the sushi rice with a piece of kombu according to package instructions.

4. 4

   Season the cooked rice with sushi rice seasoning.

5. 5

   Line a sheet tray with cling film and lay the seasoned rice onto it.

6. 6

   Press the rice down firmly to pack it into the tray. Cover with more cling film and place a weight on top.

7. 7

   Place the weighted rice tray in the fridge for 12 hours to set.

8. 8

   Remove the rice from the fridge and slice into even rectangles. Trim the edges for perfectly uniform pieces.

9. 9

   Heat vegetable oil in a pan or fryer to 350°F (175°C).

10. 10

    Fry the rice rectangles 2-3 pieces at a time. Drop one in, wait 15 seconds, then drop in the next to prevent sticking. Fry until golden and crispy.

11. 11

    Plate the crispy rice and top each piece with a generous portion of the spicy tuna mix.

12. 12

    Garnish with a dollop of caviar, a slice of jalapeño, and a sprinkle of furikake.

Notes

The rice takes the longest time as it needs to set for 12 hours. You can adjust the spicy sauce measurements to your own taste. For a cleaner fry, wait 15 seconds between adding rice pieces to the oil to prevent them from sticking together.

Nutrition per serving

• appetizer
• snack
• Japanese
• seafood
• fried
• spicy
• Nobu-style