Are you in the mood for a fusion of flavors, blending the delicate taste of sushi-grade tuna with the zest of spicy mayo, all nestled on a bed of crispy rice? Look no further! Today, we’re crafting a culinary masterpiece that marries traditional sushi components with a modern, tantalizing twist. Whether you’re aiming to impress at your next dinner party or simply treating yourself to an exquisite meal, this homemade spicy tuna crispy rice recipe promises to deliver a mouth-watering experience. Let’s embark on this culinary journey together, transforming simple ingredients into a dish that’s bursting with flavor.
Ingredients:
Before we dive into the magic of cooking, ensure you have the following ingredients ready:
For the Sushi Rice:
- 1 cup sushi rice or other short grain rice
- 2 Tbsp rice vinegar
- 1 ½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil or other neutral oil, for pan frying
For the Tuna:
- ½ lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced, for serving
- Black sesame seeds, for serving
For the Spicy Mayo:
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Directions:
The Preparation:
- The Day Before: The foundation of this dish lies in the sushi rice. Begin by rinsing the rice under cool water until the water runs clear. Cook it as per the package instructions for a perfect base.
- Make the Sushi Vinegar: Combine the rice vinegar, sugar, and Kosher salt in a saucepan. Gently simmer and whisk until everything is dissolved. Let it cool slightly before mixing it with the cooked rice, ensuring each grain is beautifully seasoned.
- Cool the Rice: Transfer the rice to a flat container, pressing it into an even layer. Cover and let it rest in the refrigerator overnight. This step is crucial for achieving that signature crispy texture later on.
Crafting the Tuna Mix: 4. Prepare the Tuna: Finely chop the sushi-grade ahi tuna and mix it with the thinly sliced scallions. The freshness of the tuna is pivotal, so select the best you can find.
- Spicy Mayo Time: Whisk together the Kewpie mayonnaise, Sriracha, and ponzu sauce. This spicy mayo will add a creamy, tangy kick to the dish. Combine it with the tuna mixture and let it chill in the refrigerator, allowing the flavors to meld beautifully.
Making it Crispy: 6. Crispy Rice Creation: Heat the oil in a pan over medium heat. Fry the rice pieces until they are golden and irresistibly crispy. Drain them on a paper towel to remove any excess oil.
- Assembly: The final step is all about layering. Top each crispy rice base with a generous amount of the spicy tuna mixture. Garnish with black sesame seeds and a slice of jalapeño for that extra kick.
Serving Suggestions:
Serve this delectable dish with extra spicy mayo on the side for those who love an additional spice. It’s a perfect starter or a light main course that promises to leave your guests craving more.
Prep Time: 24 hours (includes rice cooling) | Cooking Time: 10 minutes | Total Time: 24 hours 10 minutes
Calories: 300 kcal | Servings: 4
This homemade spicy tuna crispy rice recipe is more than just a meal; it’s a delightful journey through textures and flavors, ensuring every bite is as memorable as the last. Whether you’re a seasoned chef or a curious cooking enthusiast, this dish will add a touch of sophistication to your culinary repertoire. Enjoy the process, savor each flavor, and most importantly, share this joy with others. Bon appétit!
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Homemade Spicy Tuna Crispy Rice
- Total Time: 24 hours 10 minutes
- Yield: 4 1x
Description
Homemade Spicy Tuna Crispy Rice is a dish that promises an explosion of flavors with each bite. The spicy tuna, seasoned with a homemade spicy mayo and fresh scallions, sits atop a golden, crispy rice that crackles with perfection. This dish combines the elegance of sushi with the hearty satisfaction of a fried treat, making it a unique culinary creation.
Ingredients
For the sushi rice:
1 cup sushi rice or other short grain rice
2 Tbsp rice vinegar
1 ½ tsp granulated sugar
½ tsp Kosher salt
½ cup grapeseed oil or other neutral oil, for pan frying
For the tuna:
½ lb sushi-grade ahi tuna
3 scallions thinly sliced
1 jalapeño thinly sliced, for serving
Black sesame seeds for serving
For the spicy mayo:
½ cup Kewpie mayonnaise
¼ cup Sriracha
3 Tbsp ponzu sauce
Instructions
The day before: Make the sushi rice. Rinse rice under cool water until water runs clear. Cook according to package instructions.
Make the sushi vinegar: Combine rice vinegar, sugar, and Kosher salt in a saucepan. Simmer and whisk until dissolved. Cool and mix with cooked rice.
Cool the rice: Transfer to a flat container. Press into an even layer, cover, and refrigerate overnight.
Prepare the tuna: Finely chop and mix with sliced scallions. Combine spicy mayo ingredients and mix with tuna. Refrigerate.
Make the crispy rice: Heat oil and fry rice pieces until golden. Drain on a paper towel.
Assemble: Top crispy rice with tuna mixture, sesame seeds, and a jalapeño slice. Serve with extra spicy mayo if desired.
- Prep Time: 24 hours (including rice cooling)
- Cook Time: 10 minutes
Nutrition
- Calories: 300