SPICY TUNA ON CRISPY RICE

Spicy tuna on crispy rice is one of those appetizers that disappears in minutes. This version keeps it straightforward — fresh tuna, a little heat, a little richness — on rice cakes with just enough crunch to hold up. Better than most restaurant versions, and ready in under 30 minutes.

Time: 15 – 30 min (plus overnight rice) | Difficulty: 1/5 | Servings: 4

Ingredients:

The Rice

• 3 - 4 cups of cooked sushi rice (cook according to package)

• ⅓ cup canola oil (vegetable, peanut or other neutral oil)

• Salt

The Tuna

• 8 oz sushi grade tuna

• 1 tbsp siracha

• 4 tsp kewpie mayonnaise

• 1 tsp sesame oil

• 2 tbsp finely chopped green onion

• ¼ tsp cooking salt

• 1 tsp white sesame seeds

The Toppings

• Black sesame seeds

• Chopped green onion

• Avocado

• Jalapeño slices

Directions:

1. Cook rice according to the package instructions. Line a sheet pan with parchment paper and press the cooked rice down into the pan. Top with another piece of parchment paper, then another sheet pan, and add baking weight or canned goods on top to apply pressure. Place in refrigerator overnight or for at least 12 hours.

2. Cut rice into rectangles. Fry in oil until golden brown on both sides.

3. Chop up green onions and sushi-grade tuna. Mix in a bowl with kewpie mayo, sesame oil, salt, sesame seeds, and a little soy sauce.

4. Top crispy rice with tuna mixture. Optionally, you can top with black sesame seeds, chopped green onion, avocado, and/or jalapeño slices