Crispy Rice Spicy Tuna

Sushi rice

Rinse under running tap water until it runs clear:

Add the 1 c of short grain rice to the cooker with:

Cook until plump.

Open the lid and let it air out for 5 minutes.

Add to a microwave-safe container:

Microwave in 20-second increments until the sugar and salt dissolve.

Gently pour the sugar vinegar seasoning into the rice. With the paddle, mix into every grain without breaking the grains.

Line one storage container with parchment paper. Gently place the sushi rice on the parchment. Even the top with the paddle and press down evenly. The rice block should measure roughly 6 ½” long x 5” wide x ¾” high.

Cover with parchment. Place a second container of the same size on top. Press down firmly by hand to compress the rice further.

Refrigerate for 30 minutes.

The rice is set when firm to the touch. Poking should lift no grains. A little stickiness is fine.

Spicy tuna

Dice into about 3mm cubes:

Add the 4 oz of raw sushi-grade tuna to a bowl with:

Mix until incorporated. Set aside.

Crispy rice

Add about one inch of neutral oil to the pot over medium heat. Preheat to 375 °F.

Lift the pressed sushi rice out on the parchment onto a cutting board.

Cut into 18 even rectangles, about 1” long x ½” wide x ¾” high each. Clean the knife between slices. If grains escape, round the edges with the fingers to firm the shape.

Once the oil is at temperature, gently put the sushi rice pieces into the hot oil. Fry about 2-3 pieces at a time in a 2 quart pot. Do not crowd, or they stick and cool the oil. Fry about one minute. Flip and fry another 1-2 minutes until pale brown.

Transfer to a paper towel-lined rack. Let them crisp 1-2 minutes more; they darken slightly as they finish.

To assemble, top one crispy rice piece, starting with:

Then add about ½ tbsp spicy tuna mix. Top with any of:

Extra sriracha is optional. Repeat with all pieces.

Serve immediately.