written by REBECCA DIAMOND. August 29th, 2020
Anyone who knows me knows that I have a full-blown obsession with sushi. Last year, one of my best friends got me a sushi making kit for my birthday. A few nights later, we ended up attempting to make some regular rolls as well as my personal favorite: spicy tuna with crispy rice. And thus began my journey to creating the best spicy tuna with crispy rice, ever. You’ll never want to spend $17 bucks on two pieces of crispy rice ever again. And guess what? It’s super easy to make.
I make my crispy rice two ways: small-ish, rectangular pieces and large, circular, and flat crispy rice patties to make a crispy rice “burger.” Either way, you’re going to make everything the exact same way; the only difference is the shape of the rice.
Ingredients:
- 1 lb of finely chopped sushi grade tuna (I get mine from Gelson’s or Whole Foods.)
- 1 cup of Japanese white rice (You can find this at pretty much any market, but I normally get mine from Gelson’s or Whole Foods.)
- 3 large smashed avocados
- 2 tablespoons of Mayonnaise
- 1 tablespoon of Sriracha (adjust to taste)
- 1 tablespoon of soy sauce
- 2 tablespoons of rice vinegar
- ½ tablespoon of honey
- Chopped green onion (adjust to preference)
- Oil (to deep fry the rice)
- Sesame seeds (optional, for the rice)
Step One: Cook 1 cup of Japanese style white rice in a pot. 1 cup will make pretty large rice patties. I like mine as large as possible.
Step Two: While you’re cooking the rice, chop up the tuna into small, fine pieces.
Step Three: Add mayo, Sriracha, soy sauce and green onion into the tuna and mix it. I then put the tuna back into the fridge to keep it cold. Try the spicy mayo before adding a ton more Sriracha. It just depends on how spicy you want it.
Step Four: Cut up 3 large avocados and turn it into a guacamole-like consistency. Then I put this in the fridge as well. I like a lot of guac with mine.
Step Five: In a small bowl, add mayo, soy sauce, Sriracha and a little bit of honey. Mix it together and you have your spicy mayo. Again, how much Sriracha you add is just a personal preference.
Step Six. Pour the rice vinegar into the finished rice in the pot and stir.
Step Seven: Pour the rice onto a cutting board and let it cool off. Once you’re able to touch it without screaming, wet your hands and start to shape the rice. You can either make it into little rectangles/squares or into the rice patties. If you have the time, you can put the rice in a glass baking sheet in the fridge to cool and then shape the patties or pieces later.
Step Eight: Add some kind of oil (sesame, avocado, regular) to a pan and add the rice patties or pieces. Fry until you reach your desired crispy to soft rice ratio.
Step Nine: Go and get the tuna and guac from your fridge and add it to your rice.
Step Ten: Add spicy mayo sauce.
Enjoy!
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