spicy tuna over crispy rice

Any time there’s crispy rice topped with spicy tuna on a menu, you can bet your bottom dollar that we are ordering it. It’s our favorite sushi bite.

So you know what had to happen, I had to make my own version so we could have it. All. The. Time.

And let me tell you, that is exactly what is going to happen. It’s so good!

Ingredients:

sushi rice, molded and refrigerated over night

avocado oil

1/2 lb sashimi grade ahi

2 Tbsp kewpie mayo

2 tsp siracha

2 green onions, sliced

Directions:

Prepare sushi rice a day ahead of time. Press into a parchment lined jelly roll pan about 1 inch thick. I usually do about 4 inches by 8 inches. Cover with more parchment.

After refrigeration, remove and cut in to rectangles, approximately 2 x 1 inch pieces.

Fill a cast iron pan about 1/4 inch from the bottom with avocado oil. Heat on medium. Once oil starts to shimmer, add cold rice rectangles to the pan. Turning when golden brown. About 3-5 minutes per side.

When golden brown all over, remove from pan and set on paper towels to dry. Work in batches as to not over crowd the pan.

Finely dice ahi tuna, making sure to run your knife over it again and again. Add to a medium sized bowl.

Add siracha and kewpie to tuna, and mix to combine.

Spoon spicy tuna over rice bits. Sprinkle green onions on top.