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Spicy Tuna on Crispy Rice with Quick Pickled Cucumber

Spicy tuna mix

1 pound sushi grade tuna, chopped finely by hand

2 Tablespoons Spicy Chili Crisp (Lao Gan Ma recommended)

2 Tablespoon Kewpie Mayonnaise

1 Tablespoon Soy Sauce

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.  

 

Crispy Sushi Rice

3 cups sushi rice, cook as per package directions

1 cup rice wine vinegar

½ teaspoon salt

3 Tablespoons sugar

3-4 cups oil for frying (peanut oil, canola, vegetable)

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.

 

Quick Pickled Cucumbers

1.5 cups chopped cucumber or sliced Persian cucumber

3 Tablespoons minced scallion (the white part)

¼ cup rice wine vinegar

2 Tablespoons avocado oil

1 Tablespoon brown sugar

1 teaspoon toasted sesame oil

Big pinch of salt

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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