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Writer's pictureNikki Pettineo

Spicy Tuna on Crispy Rice with Quick Pickled Cucumber

Updated: Jul 11

Ingredients: Spicy Tuna Mix

sushi grade tuna, chopped finely by hand

1 pound

Spicy Chili Crisp (Lao Gan Ma recommended)

2 Tablespoons

Kewpie Mayonnaise

2 Tablespoon

Soy Sauce

1 Tablespoon


Method of prep:


Make sure your tools and equipment are sanitized.  Chill your mixing bowl down in the freezer beforehand.  Dice your tuna as finely as you can.  We’ll do this by hand instead of a food processor to not add any heat from friction.  Once the tuna is chopped, add it to the chilled bowl.  Mix in all of the other ingredients, wrap with plastic wrap and set aside in the refrigerator until needed.  

 

Ingredients: Crispy Sushi Rice

sushi rice, cook as per package directions

3 cups

rice wine vinegar

1 cup

salt

½ teaspoon

sugar

3 Tablespoons

oil for frying (peanut oil, canola, vegetable)

3-4 cups


Method of prep:

 

In a small saucepan, add vinegar, salt, and sugar.  Cook over low to medium heat until salt and sugar are dissolved.  Cool completely.  Mix in 3 Tablespoons of the seasoned rice vinegar into the sushi rice.  Next, line a ¼ sheet tray with plastic wrap.  Spread the sushi rice onto the pan evenly, making sure to pack it down so that there are no gaps between the rice.  Cover with plastic wrap and chill over night in the refrigerator.  

Preheat the oil to 375 degrees F.  Remove the rice from the pan by inverting the pan onto a cutting board and pealing the plastic wrap from the rice.  Cut into 1 inch by 2 inch rectangles.  Fry the rice blocks in the oil for about 1 minute, or until slightly brown.  Remove from oil, season with a pinch of salt, and set on a cooling rack until cool. Once the crispy rice is cool, it must be served immediately or refrigerated.

 

Ingredients: Quick Pickled Cucumbers

chopped cucumber or sliced Persian cucumber

1.5 cups

minced scallion (the white part)

3 Tablespoons

rice wine vinegar

¼ cup

avocado oil

2 Tablespoons

brown sugar

1 Tablespoon

toasted sesame oil

1 teaspoon

salt

Big pinch


Method of prep:


In a mixing bowl, mix the vinegar and sugar until the sugar is dissolved.  Whisk in the two oils, salt, and sesame seeds.  Next mix in the scallions so that it is well saturated in the sauce. Gently toss the cucumber in the sauce and coat well.  Store in refrigerator until ready.  

 

To assemble:

Place a crispy rice cake down, top with tuna, and garnish with cucumber pickle.  Serve immediately or chill until ready to serve.  

 


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