Spicy Tuna Crispy Rice
Crispy rice rounds topped with spicy tuna mix and eel sauce
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Appetizer, Lunch, Main Course
- 3-4 cups cooked rice see my post on Asian rice for recipe
- 2 tsp mirin
- 1 tsp rice vinegar
- 1/2 lb sushi grade raw tuna
- 3 tbsp mayo preferably kewpie but any is ok
- 1 tbsp sriracha
- 1 green onion minced
- 1/2 tsp sesame oil
- oil for frying
- 1 avocado pitted and thinly sliced
- 1 jalapeno seeded and chopped
- eel sauce for drizzling
Mix the cooked rice with mirin and vinegar and toss well. Press into a square cake pan and cover with plastic wrap and chill for a few hours.
Chop the tuna. You can either chop into small squares like I did or finely chop it more into almost a paste. Mix with the mayo, sriracha, sesame oil, jalapeno and scallion. Season with salt or a little soy sauce to taste.
Chill while you fry the rice. Heat some vegetable oil in a skillet to about 350. Cut the rice into squares about 2x2 inches and smash them into patties. Fry one one side until golden and crispy, then flip and fry the other side. Drain on paper towels and sprinkle with a tiny bit of kosher salt.
Fry all the rice patties. Top each with some avocado slices and some of the tuna mixture. Drizzle with eel sauce and serve.
Keyword Appetizer, Lunch, Main Dish, Seafood