Spicy Tuna Crispy Rice Bowl
Sushi-grade tuna tossed in a spicy sriracha-sesame sauce served over golden pan-crisped rice cakes, topped with cucumber, avocado, and sesame seeds. Plan ahead: the rice needs to chill for at least 2 hours before frying.
Ingredients
- 2 cups dry sushi rice (short-grain white rice), cooked, cooled
- 2 tbsp seasoned rice vinegar
- 1 lb sushi-grade ahi tuna, finely diced
- 2 tbsp sriracha hot sauce
- 1/4 cup Japanese mayo (or regular mayo)
- 2 tsp soy sauce
- 2 tsp toasted sesame oil
- 1/4 cup neutral oil (canola or vegetable)
- 2 small Persian cucumber, thinly sliced
- 2 small ripe avocado, sliced
- 2 stalks green onions, thinly sliced
- 2 tsp toasted sesame seeds
- 1/2 tsp salt
Instructions
-
1
Season 2 cups dry dry sushi rice (short-grain white rice) (cooked) with 2 tbsp seasoned rice vinegar and stir gently to combine. Spread evenly into a parchment-lined 8x8-inch baking dish to about 1-inch depth. Press firmly, cover, and refrigerate at least 2 hours or overnight until cold and firm.
-
2
Remove chilled rice from the dish and cut into rectangles about 2 x 1 inches. Season lightly with 1/2 tsp salt.
-
3
Heat 1/4 cup neutral oil (canola or vegetable) in a large non-stick or cast-iron skillet over medium-high heat. Working in batches, fry rice rectangles until deeply golden and crispy on the bottom, about 3 minutes, then carefully flip and crisp the other side, 2 more minutes. Transfer to a paper-towel-lined plate.
-
4
In a bowl, gently combine 1 lb finely diced sushi-grade ahi tuna with 2 tbsp sriracha hot sauce, 1/4 cup Japanese mayo (or regular mayo), 2 tsp soy sauce, and 2 tsp toasted sesame oil. Taste and adjust heat. Keep refrigerated until ready to serve.
-
5
To assemble each bowl: arrange crispy rice pieces over a bed of 2 small thinly sliced Persian cucumber. Spoon the spicy tuna mixture on top of each rice piece or alongside. Add 2 small sliced ripe avocado slices.
-
6
Garnish with 2 stalks thinly sliced green onions and 2 tsp toasted sesame seeds. Serve immediately.