Tuna crispy rice
Asian
Ingredients
- 2 cups / 400 gr sushi rice
- 2 cups / 480 ml water
- 120 ml rice vinegar
- 6 tbsp sugar
- 1 tbsp salt
- Splash of mirin
- Kombu sheet
Tuna mixture
- 3 cans tuna in water
- 4-6 tbsp kewpie mayo
- 3 spring onions
- Splash of soy sauce
- Sriracha to taste
- 1-2 tbsp sesame seeds
- 1 tbsp sesame oil
- ½ lemon juice
- Optional: gochujang
Directions
Wash the sushi rice until the water runs clear
- 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
- Make the sushi vinegar by heating the rice vinegar with sugar, salt and a splash of mirin.
- Season the rice by sprinkling the vinegar and mixing carefully with a wooden spoon
- Layer into a tray with plastic wrap and press tight with some weight. Let cooldown and stiff up in the fridge.
- When cool, slice into pieces and fry at 190-200 degrees Celsius or 380-390 degrees Fahrenheit until golden and crispy.
- Thinly slice the spring onion and jalapeños
- Mix the tuna with the other ingredients except for the jalapeños.
- Serve and top with the tuna, jalapeño, spring onion and sesame seeds, enjoy!