Spicy Tuna Crispy Rice Squares

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recipes.curator11 months agoWaivio3 min read

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Embark on a culinary adventure with La Cooquette's viral sensation – Spicy Tuna Crispy Rice Squares. This dish embraces the beloved flavors of sushi in a unique and trendy way. Perfect for any occasion, these crispy, delightful bites will captivate your guests with their gourmet appearance and unforgettable taste.

Ingredients:

- 2 cups sushi rice

- 2 cups water

- 4 tablespoons rice vinegar

- 2 tablespoons sugar

- 1 teaspoon salt

- 1 tablespoon sesame oil

- 1 tablespoon ponzu or soy sauce

- 1 teaspoon lemon juice

- 1/2 cup mayonnaise

- Sriracha (to taste)

- 1 lb sushi-grade yellowfin tuna (fresh or defrosted if frozen)

- Vegetable oil (for frying)

- Green onions (for garnish)

- Black sesame seeds (for garnish)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes + cooling time.

Servings: Makes approximately 12-15 squares, depending on the size.

Instructions:

1. Equipment: medium pot, mixing bowls, spatula, baking paper, pan for frying, sharp knife.

2. Begin by rinsing the sushi rice under cold water until it runs clear. Drain well.

3. Transfer the rice to a medium pot with an equal amount of water. Bring to a boil, then reduce heat to low and cover. Cook until water is absorbed, about 10 minutes. Turn off the heat and let it sit covered for another 10 minutes.

4. While the rice is cooking, prepare the sushi rice seasoning by mixing rice vinegar, sugar, and salt. Heat in the microwave for a few seconds until dissolved.

5. Uncover the cooked rice and transfer it to a large bowl. Gradually fold in the vinegar mixture, being careful not to mash the grains. Let the rice cool and absorb the liquid.

6. Lightly grease a medium baking dish lined with paper, and press the rice firmly to about two fingers in height. Chill in the refrigerator for 30 minutes.

7. To prepare the spicy mayo, mix mayonnaise with Sriracha, sesame oil, ponzu or soy sauce, and lemon juice in a bowl. Adjust Sriracha to desired spiciness.

8. Cube the tuna by slicing against the grain into strips, then into small cubes. Toss the tuna gently in the spicy mayo mixture, ensuring it’s well coated.

9. Heat a good amount of vegetable oil in a pan over medium heat. Cut the rice into small rectangles and pan-fry until golden on all sides. Drain on a paper towel.

10. To assemble, place a crispy rice rectangle on a plate, top with a dollop of spicy tuna mix, garnish with chopped green onions, and sprinkle with black sesame seeds. Serve immediately.