I love making sushi, but sometimes it’s a lot of work. This recipe makes it look like you spent a lot of time in the kitchen, when in fact you prep it all ahead of time and then just top the rice when you are ready. I did try with and without toasting the rice and let me tell you toasting is the way to go! It totally changed the flavor and taste soooo good!

Sushi grade tuna can be hard to find. I’ve seen it at our HEB and I got this one at a restaurant supply store I recently visited.

Spicy Tuna on Crispy Rice
(Adapted from Spoon University)

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1/2 pound of sushi grade tuna
2 cup sushi rice
1/4 cup scallions
3 tablespoon spicy mayo
Vegetable or canola oil

It is important that you use sushi rice in this recipe. You can either prepare the rice yourself, or make life easier for yourself and pick up pre-made sushi rice from your favorite sushi restaurant. This saves you plenty of time. Once you have the rice, mold it into a square or rectangular pan, using your hands or a fork to flatten it. Then stick the pan in the fridge until the rice is cooled. It is imperative that the rice be extremely cooled as the cooler it is, the less likely is is to fall apart in the frying portion of the recipe.

When buying your tuna, ensure that is it sushi grade and safe to eat raw. To prepare the tuna, cut it with a large knife until it is basically minced.

Next, transfer it into a mixing bowl. Add the spicy mayo and chopped scallions. Mix until blended. Stick the mixture in the fridge.

First, cut the avocado in half. Then chop it into smaller pieces and transfer it into a small mixing bowl. Next, use a spoon to mash it up into a smooth consistency.

Once the rice has cooled, remove it from the fridge. Flip the pan onto a cutting board so that the block of rice transfers over. You can use your hands or a wet knife in order to create individual rectangles of rice.

Coat the bottom of a non-stick pan with vegetable or canola oil and but the heat on high. Transfer the pieces into the pan. Fry each side for about two minutes or until golden brown. The trickiest part is flipping the pieces. The rice may begin to fall apart so make sure to use a spatula (or two) to ensure that you have a safe flip and your crispy rice stays together.

Now, remove the tuna from the fridge. Put about a spoonful of avocado on the crispy rice followed by a spoonful of the tuna mixture. This is a time when you can get creative, feel free to add any additional ingredients, like eel sauce or jalapeño, to create the perfect crispy rice for your liking!

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