HOW TO MAKE KILLER CUTER SPICY TUNA CRISPY RICE

The spicy tuna crispy rice that you DESERVE! I got my sushi grade tuna at H Mart and the rice mold at Marukai market in Los Angeles.

Servings: 10

RICE:
1 cup sushi rice
1 cup water
1 tbsp rice vinegar
1 tbsp sugar
1/2 tbsp salt
1/2 cup sesame oil
1/4 cup soy sauce

EEL SAUCE:
1/4 cup mirin
1.5 tbsp sake
2.5 tbsp sugar
1/4 cup soy sauce

SPICY TUNA:
1/2 lb sushi grade ahi tuna
1/2 cup green onions
2 tbsp sriracha
1/4 cup kewpie mayo
1 tbsp sesame oil
1 tbsp soy sauce

SUSHI RICE:
1. Rinse the rice well until the water runs clear, and fill up to water level for “sushi rice 1 cup” in a rice cooker. Click on the “sushi” setting on your rice cooker. (If you don’t have a rice cooker, bring the rice and water to a boil, and reduce the heat to low and cover. Cook for 15 minutes, then remove from the heat. Keep the rice covered away from the heat for 10 minutes).
2. Mix the rice vinegar, sugar, and salt in a microwave-safe bowl and microwave for 30 seconds, or until the sugar is dissolved. Set aside to let it cool.
3. When the rice is finished cooking, put it in a large glass bowl with a little water so the rice won’t stick. Transfer the cooked rice into a glass bowl, and spread it out evenly so the rice will cool faster. 4. While it’s hot, pour the vinegar mixture over the rice. With a rice paddle, slice the rice at a 45 degree angle to separate the chunks of rice instead of mixing it. Gently fold the rice in between the slicing, and repeat until the rice is cooled to room temp and looks glossy. Set aside with a towel over it to let it cool to room temperature.

EEL SAUCE:
1. In a small saucepan, add mirin, sake, and sugar and whisk over medium heat. Add soy sauce and bring it to a boil. Once boiling, reduce heat to low and continue simmering for 10 minutes. Turn off the heat and let it cool. The sauce will thicken as it cools and become syrupy.

SPICY TUNA:
1. Cut up tuna into blocks, and add the tuna into the food processor. Pulse until uniform and place in a bowl. If you don’t have a food processor, just chop everything up and mix it in a bowl!
2. Mix green onions, kewpie, sesame oil, and a dash of soy sauce in the bowl with the tuna. Place in fridge while you cook the rice.

CRISPY RICE:
1. If you have a sushi rice mold, pack the rice into the mold, pressing down on the top. Place the molds on a small baking sheet and place in the freezer for 10 minutes. If you don’t have a rice mold, place the rice in a ziploc bag, pressing firmly to form an even block shape. Place in freezer to firm up, and then cut it into crispy rice blocks you’d like. If you want them to be a “prettier” shape, you can wrap each individual block in saran wrap and mold it to the shape you’d like, placing it in the freezer for 10 minutes.
2. Cook the rice cakes on each side in a skillet over medium heat with 2 tbsp of sesame oil, adding more as needed to crisp the sides up. Be gentle as you flip, but ensure all sides are toasted, including the butts of the blocks.
3. Once all the sides are toasted with sesame oil, brush them with soy sauce and turn the heat off.
4. Remove from the skillet and top with spicy tuna, dressing them up with eel sauce, avocado, green onions, and sesame seeds.
Music by Bishop.Lo - Loft Music - https://thmatc.co/?l=7BB4533B

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