Spicy Tuna Crispy Rice
These spicy tuna crispy rice bites feature golden fried sushi rice topped with a spicy tuna mixture, avocado, jalapeño, and eel sauce. Inspired by the Nobu appetizer, this impressive make-ahead dish is perfect for entertaining and comes together with simple technique and sushi-grade ingredients.
Ingredients
Sushi Rice
- 2 cups uncooked sushi rice
- 2 cups water
Sushi Rice Seasoning
- 1/4 cup rice wine winegar
- 1/4 cup white sugar
- 1 tsp salt
Spicy Tuna
- 8 oz raw sushi-grade tuna finely chopped
- 1/4 cup mayo
- 1 tbsp sriracha
- 2 tsp sesame oil
- 1/4 cup green onion finely chopped
Garnish
- avocado thinly sliced
- jalapeno thinly sliced
- eel sauce for drizzing
- neutral oil for frying
Instructions
Make the Sushi Rice
- Cook rice: Wash sushi rice until water runs clear. Cook in rice cooker with 2 cups water.
- Make the seasoning: While the rice cooks combine rice wine vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are fully dissolved. Remove from heat and allow to cool slightly.
- Season the rice: Transfer cooked rice to a large bowl. While still hot pour the vinegar mixture over the rice and fold gently until evenly combined. Taste and adjust seasoning to your preference. Allow to cool to room temperature.
Compress the Rice
- Press and chill: Line two 8x5 inch rectangular trays with plastic wrap letting it hang over the edges. Divide the seasoned rice between the trays and spread into an even flat layer. Cover with another piece of plastic wrap and press firmly and evenly across the entire surface. Stack the two trays on top of each other to use as weight, or weigh down with something heavy like a cast iron pan. Freeze for 2 hours or refrigerate for at least 6 hours until completely set and solid.
- Cut: Remove from the tray by lifting the plastic wrap. Cut each tray into 8 equal bite-sized rectangles using a sharp knife.
Fry the Rice Blocks
- Fry: Heat neutral oil in a pan to 350°F. Carefully place the rice blocks into the oil and lower the heat slightly. They should be actively sizzling. Cook without moving until the bottom is deeply golden and crispy, then flip carefully and cook the other side until equally golden. Remove and drain on a paper towel-lined plate.
Make the Spicy Tuna
- Chop the tuna: Finely chop sushi-grade tuna into small even pieces.
- Mix: In a bowl combine chopped tuna, mayo, sriracha, sesame oil, and finely chopped green onion. Mix gently until just combined. Keep refrigerated until ready to serve.
Assemble
- Top and serve: Place a slice of avocado on each warm rice block. Add a spoonful of spicy tuna mixture on top. Garnish with a slice of jalapeño and drizzle generously with eel sauce. Serve immediately.
