Spicy Tuna Crisp

Spicy Tuna Crisp was my favorite app in US restaurants! I haven’t discovered it in Berlin yet and since I’m not going out at the moment anyway, my quest to find it is doomed. For now at least.

So I made my own version! Sushi rice, panfried until crispy, topped with fresh tuna tossed in sriracha mayo, sesame oil, soy sauce, rice vinegar and finished off with a mix of black and white sesame seeds, furikake seasoning, scallions and trout roe.

Totally hit the spot and was even better than quite a few specimens I’ve eaten at restaurants. What I changed for the better was the rice/tuna ratio, half an inch of rice is quite enough as a crispy conveyer for the lovely fresh fish on top.

Dee-licious.

It was a lovely little project for the weekend and I can’t wait to make these for guests!


xoxo Donata



Ingredients

Makes about 16 Spicy Tuna Crisps


1/2 lb (220 g, about one 1” thick steak) sushi grade tuna

3 tbsp sriracha mayo, divided (if mixing your own, use the ratio 1 tbsp mayo to 1/2 tbsp sriracha sauce)

1 tbsp rice vinegar

1/2 tbsp soy sauce plus more for serving

1/2 tbsp sesame oil

1 1/2 cups (375 g) cooked sushi rice

1 tbsp toasted white sesame seeds

1 tbsp toasted black sesame seeds

1 tbsp nori furikake seasoning

vegetable oil

1/4 cup chopped scallions, as garnish

2 oz (50 g) trout roe


Preparation


Mix the black and white sesame seeds and the furikake seasoning together in a small bowl. Set aside.

Prepare the sushi rice according to the package instructions. Allow the rice to cool, then form into rectangles of about 0,5 x 2 inches (1 cm x 5 cm). I packed the rice tightly into a small, square snack container that I had swiped out with a little bit of water. Then I turned it out and sliced it in half vertically and then horizontally with a wetted knife. If you’re using your hands, wet them slightly beforehand as the sushi rice is very sticky. A small palette knife can be very helpful in packing the rectangles tightly. Set the rice rectangles aside.

Gently slice the tuna against the grain, then chop into small cubes. In a bowl, combine the tuna with 1 tbsp sriracha mayo, the rice vinegar, soy sauce and sesame oil. Refrigerate until ready to use.

Cover the bottom of a large pan with vegetable oil and warm on medium-high. When the oil radiates heat, place 5-6 rice rectangles in the pan. Cook on each side for 3-4 minutes, turning over when crisp and golden. Turn the heat of the stove down if you find the rice browning too quickly. When done, remove from the pan and place on some paper towels to absorb excess fat. Repeat with the remaining rice rectangles.

Remove the tuna mixture from the fridge.

Spread about 1/4 teaspoon of sriracha mayo evenly on the top of a rice rectangle and dip that side into the sesame/furikake mix. Top with a heaped teaspoon of spicy tuna. Sprinkle some more sesame/furikake mix on top of the tuna, then add some chopped scallions and a dollop of trout roe. Serve with soy sauce for dipping.




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