Tuna Crispy Rice

Name: Tuna Crispy Rice
Ingredients: 3 cans tuna in water; 4 tbsp kewpie mayo; 3 spring onions; splash soy sauce; to taste Sriracha; 1 tbsp sesame seeds; 1 tbsp sesame oil; 0.5 tbsp lemon juice; optional gochujang; 2 cups sushi rice; 2 cups water; 120 ml rice vinegar; 6 tbsp sugar; 1 tbsp salt; splash mirin; 1 kombu sheet

Today we are making tuna crispy rice, you know it’s gonna be a good day when you hear that crunch! Todays it’s topped with some lightly spicy, creamy and tangy tuna!

Ingredients

Tuna

Crispy Rice

Directions

1
Wash the sushi rice until the water runs clear.
2
Bring the rice to a boil with equal parts water and a kombu sheet. When boiling turn the heat to low and let sit for 10 minutes and steam for another 10 minutes.
3
Make the sushi vinegar by heating the rice vinegar with sugar, salt and a splash of mirin.
4
Season the rice by sprinkling the vinegar and mixing carefully with a wooden spoon.
5
Layer into a tray with plastic wrap and press tight with some weight. Let cooldown and stiff up in the fridge.
6
When cool, slice into pieces and fry at 190-200 degrees Celsius or 380-390 degrees Fahrenheit until golden and crispy.
7
Thinly slice the spring onion and jalapeños.
8
Mix the tuna with the other ingredients except for the jalapeños.
9
Serve and top with the tuna, jalapeño, spring onion and sesame seeds, enjoy!

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