Tuna Crispy Rice

Instructions

1. 1

   Cook and Season the Rice

   • Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. Cook the rice with 1.5 cups of water according to package directions or in a rice cooker.
   • While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved. Set aside.
   • Once the rice is cooked, immediately transfer it to a large, non-metallic bowl. Drizzle the vinegar mixture over the hot rice and use a rice paddle or spatula to gently fold and cut it in, ensuring every grain is coated. Allow it to cool slightly for about 10 minutes.
2. 2

   Press and Chill the Rice

   • Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles.
   • Transfer the seasoned rice to the pan. Wet your hands or a spatula with water to prevent sticking, and press the rice down firmly and evenly into a compact layer about 1/2-inch thick.
   • Cover the pan with plastic wrap and refrigerate for at least 1 hour, or up to overnight. The rice must be cold and firm to hold its shape during frying.
3. 3

   Prepare the Spicy Tuna Topping

   • While the rice chills, prepare the tuna. Pat the sushi-grade tuna dry and dice it into small, 1/4-inch cubes. Place it in a chilled bowl.
   • In a separate small bowl, whisk together the Japanese mayonnaise, sriracha, toasted sesame oil, and soy sauce until smooth.
   • Gently pour the sauce over the diced tuna. Add the finely sliced scallions and fold carefully to combine, being careful not to mash the tuna. Cover and refrigerate until you are ready to assemble.
4. 4

   Fry the Rice Cakes

   • Remove the chilled block of rice from the pan using the parchment paper handles and place it on a cutting board. Cut it into 16 equal rectangles (a 4x4 grid).
   • Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch. Heat over medium-high heat. The oil is ready when a small piece of rice sizzles immediately upon contact (around 350°F or 175°C).
   • Working in batches to avoid overcrowding the pan, carefully place the rice cakes into the hot oil. Fry for 3-4 minutes per side, until they are deep golden brown and crispy.
   • Use a slotted spoon or tongs to transfer the fried rice cakes to a wire rack to drain excess oil. Season lightly with a pinch of salt if desired.
5. 5

   Assemble and Serve

   • Arrange the warm, crispy rice cakes on a serving platter.
   • Top each rice cake with a generous spoonful of the chilled spicy tuna mixture.
   • Garnish each piece with a thin slice of jalapeño and a sprinkle of toasted sesame seeds.
   • Serve immediately to enjoy the contrast between the warm, crispy rice and the cool, creamy tuna.