Recipe: Spicy Tuna on Crispy Rice Cakes

Spicy Tuna on Crispy Rice Cakes

INGREDIENTS

• 1 batch crispy rice cakes
• 7oz sashimi grade tuna
• 1 Tablespoon sriracha
• 4 teaspoon kewpie mayonnaise
• 1 teaspoon sesame oil
• 1/4 teaspoon cooking salt
• 2 tablespoon finely chopped green onion
• 1 teaspoon black sesame seeds
• 1 avocado, cut into thin slices
• 1 jalapeño sliced thin
• 1/2 teaspoon black sesame seeds

INSTRUCTIONS

1. Cook the Crispy Rice Cakes according to recipe instructions.
2. Place tuna in the freezer for 30 minutes to firm.
3. Dice tuna into very small pieces and add to a mixing bowl.
4. Add sriracha, mayonnaise, sesame oil, salt, green onion, and 1 teaspoon sesame seeds and mix well.
5. Arrange crispy rice cakes on a serving platter and top with avocado slices and a spoonful of the spicy tuna mixture.
6. Garnish with one slice of jalapeno and a sprinkle of black sesame seeds.

YIELDS: 12-15 PIECES
 

Crispy Rice Cakes

INGREDIENTS

• 1 cup sushi rice
• 1 1/2 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/3 cup avocado oil
• Salt, to taste

INSTRUCTIONS (BEGIN THE DAY BEFORE NEEDED)

1. Place rice and water in a small pot over medium high heat and bring to a boil. Once it's bubbling on the edges and the middle is rippling, cover with a lid on and turn down to low. Cook for 13 minutes or until water is absorbed.
2. Rest – Remove from heat then rest for 10 minutes with the lid still on.
3. Stir the vinegar and sugar together until the sugar dissolves. Pour over rice and fluff gently to season the rice.
4. Line an 8" square pan with parchment paper so it hangs over the sides of the pan.
5. Spread rice evenly in the pan, cover with another piece of parchment and press in very firmly.
6. Refrigerate overnight or for at least 6 hours.
7. Lift rice out of pan using the parchment paper and cut into 12-15 even pieces using a wet knife.
8. Heat oil in a large non-stick pan over medium high heat.
9. Place in rice cakes, in batches if needed, and lower heat to medium.
10. Cook for 4 minutes until golden brown and crispy. Turn and cook the other side for another 4 minutes.
11. Place crispy rice cakes on a paper towel lined plate and sprinkle with salt while hot.

YIELDS: 12-15 RICE CAKES

NOTE: Be sure to make the rice and cool overnight before frying for best results.