CRISPY RICE SPICY TUNA
So easy and such a crowd pleaser!
2 servings, 30 minutes (plus 1 hour chilling)
Ingredients:
1/4 lb tuna or salmon sushi grade
Vegetable oil (or your preferred oil for frying)
Spicy mayo:
1/4 cup mayo, preferably Kewpie
2 tbsp sriracha
2 tsp soy sauce
Optional: honey
Rice:
2 cups uncooked rice, preferably Nishiki - cook to package instructions
2 tbsp rice vinegar
1 tbsp white sugar
Salt
Topping ideas:
Jalapeno
Avocado
Sesame Seeds
The Blistered Peppers Take:
We’re at the point in our relationship where ya’ll know me well enough to know…(good) sushi is king. So it’s not going to surprise any of us when another sushi-esque dish comes your way. But, the best part of what I’ve been sharing with you is that I get to show you that despite its reputation, it’s easier than you think. And totally worth it. Make this, and tell me I’m wrong.
If you’re a foodie or a food follower you’ve seen a crispy rice dish at a restaurant or on TikTok. But, like most you’re probably yet to try it. Either you’re a sushi grade fish novice (I get it, I was you just a few short months ago) or you’re intimidated. Anddddd that’s where Blistered Peppers comes in. I’m not going to get into the necessity for sushi grade fish - you can give that a read on our Poke Bowls recipe. Same goes here, though. Make sure you’ve got yourself some fresh fish before getting started.
This dish, the star of the show, is rice. So give yourself some time for this one. Maybe your first try is on a weekend when you’re not hustling to get dinner on the table. The reason being you need to let this rice set. It’s not a make it and dump it kind of dish, it's a set it and wait kind of dish. The rice, after being made, needs to be smoothed, patted a bit, and set in the fridge for at least an hour. The longer you let the rice set, the better formed your rice patties will be.
Something I don’t talk about a lot, and maybe I’ll do a whole post about it come Thanksgiving, is fridge prep. We’ve all got to admit, there are times where our fridges are jam packed with ingredients for the week, empty because we’ve used everything at the end of the week, or mid-week filled with containers of leftovers and it’s like playing tetris trying to fit your half opened kombucha inside. Recipes like this one need a little room. So before you kick off these crispy rices, do a double take of your fridge. Make sure you’ve got room to fit the loaf pan or baking sheet. There is nothing worse than getting 1/3 of the way through cooking and realizing something is getting in your way - don’t let that be your fridge!
There’s not much more I can say other than get started. The most intimidating part of this is frying up the rice, but after the first one you’ll be a pro. Watch my video below a few times to gain some confidence. I’m so excited to see your pics and what your toppings are. Share the recipe, send me your pics, tag me in your posts, leave me a comment, and enjoy!
Steps:
Cook rice: follow package instructions, bring the liquid and rice to a boil (should be a 1-1 ratio for sushi rice), lower the heat, cover and cook until liquid has evaporated and rice is tender. In a small bowl, combine the rice vinegar, white sugar, and a pinch of salt, heat on the stovetop or in the microwave, for about 1 minute; then whisk well so sugar dissolves. Pour over the cooked rice and fluff with a fork or rice paddle.
Alternatively you can use a rice cooker, my go to is Zojirushi.
Line a loaf pan - or any flat square or rectangular pan - with seran wrap then transfer the rice into the pan. Evenly spread the rice across the pan and press it firmly so it is level and tucked nicely into the corners. Leave to cool in the refrigerator for 1 hour or overnight.
Prepare fish: In a medium bowl, make the spicy mayo by combining all ingredients and mixing well. Cut the fish of choice into little bite sized pieces (anywhere from ⅛-¼ inch cubes). Place the fish in the spicy mayo and mix until well coated. Keep cool in the fridge.
Over medium heat, cover the bottom of a medium to large pan with vegetable oil. Allow the oil to heat, meanwhile remove the rice from the fridge and cut into 1 inch long rectangles - about 1 inch by ½ inch wide.
When ready to fry, place the individual rice rectangles into the oil - make sure not to overcrowd! Fry until golden for about 3-4 minutes and flip to fry on the other side.
To test that the oil is hot enough to begin frying, place a wooden spatula in the oil. If bubbles form around the spatula, you’re ready to fry!
Remove the rice from the oil and place on a wire rack or paper lined plate/baking sheet. Repeat until all rice patties are crisped.
Assemble the crispy rices! Cover the rice with avocado, a heaping spoonful of spicy tuna, and top with a jalapeño.
Serve with a side of soy sauce or enjoy on its own - delicious either way!
