Crispy Rice with Spicy Tuna
Prep Time: 80 minutes
|
Cook Time: 36 minutes
223 Calories
|
8 Servings
Ingredients
1 1/2 cups Sushi Rice
1 tbsp Rice Vinegar
1 tbsp Sugar
1/2 tsp Salt
Oil for cooking
2 portions Sizzlefish ahi tuna
1/3 cup Mayonnaise
2 tbsp Sriracha Sauce
1 tbsp Lime Juice
1 tbsp Soy Sauce
1 tsp Toasted Sesame Oil
1 Avocado, thinly sliced
1 tbsp Toasted Sesame Seeds
Sliced Jalapeño
2 tbsp minced Green Onion
Extra Sriracha for drizzling
Directions
Step 1
Cook sushi rice in a pot according to package directions, about 20 minutes.
Step 2
Once rice is tender, remove from heat and stir in rice vinegar, sugar and salt. Fluff with a fork. Cool rice until warm.
Step 3
Line an 8x8 baking pan with plastic wrap overlapping sides. Transfer rice to pan and use moist hands to press rice firmly to pan. Wrap rice tightly and refrigerate for 1 hour to chill.
Step 4
While rice chills, chop tuna finely and add to a medium mixing bowl. Stir in mayonnaise, sriracha, soy sauce, lime juice and sesame oil. Cover and refrigerate.
Step 5
Remove plastic wrap from rice on a cutting board and slice into rectangles about 1 1/2 inches by 3 inches.
Step 6
Heat 1/3 cup of olive oil over medium heat in a large skillet for 3-4 minutes, until very hot. Using tongs, carefully add rice rectangles to oil and crisp for 3 minutes on each side until lightly browned. Place cooked rice on a wire rack lined baking sheet with paper towel underneath the store rack while frying remaining rice.
Step 7
Top crispy rice with sliced avocado and 1-2 tablespoons of tuna mixture. Garnish with sriracha sauce, sesame seeds, sliced jalapeños and chopped green onion.
