Spicy Chili Crisp Tuna Crispy Rice

Spicy Chili Crisp Tuna Crispy Rice

Prep Time: ~4 hours 20 minutes

Cook Time: 30 - 35 minutes

Servings: 4 people

Ingredients:

Crispy rice

• 1 ½ cups short grain rice
• 2 inch piece of kombu
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp kosher salt
• Enough neutral oil to cover the bottom of a medium saucepan

Spicy chili crisp tuna

• ½ lb (8 oz) raw sushi-grade tuna
• ¼ cup kewpie mayo
• 1 tsp sesame oil
• ½ - 1 tbsp spicy chili crisp (depending how spicy you want it)
• ½ tbsp soy sauce
• 1 scallion, thinly sliced (for topping)
• Caviar (optional, for topping)

Directions:

1. CRISPY RICE: Rinse the short grain rice thoroughly, until the water runs clear. Add it to the rice cooker and fill with the appropriate amount of water. Quickly rinse the kombu, then put with the rice and water and start the rice cooker (Or cook according to package directions on the stove).
2. While the rice cooks, add the rice vinegar, sugar, and salt to a small pot. Heat over medium, stirring frequently, until the sugar and salt dissolves. Set aside.
3. Once the rice is done cooking, discard the kombu and pour the vinegar mixture evenly over the rice. Fluff and mix together until the rice is coated in the vinegar.
4. Line a loaf tin (9x4 inches) or a pyrex glass with saran wrap. Press the rice into the tin evenly, about ¼ - ½ inch thick. You might not use all the rice for this depending on the size of your tin. Fold the saran wrap over the top and press down, then place another tin on top of the rice and weigh it down with a can or two.
5. Place in the fridge for at least 4 hours, up to overnight. Remove from the fridge, take off the saran wrap, then cut the rice layer into small squares or rectangles.
6. Heat a medium saucepan over medium-high heat, then add the neutral oil - enough to cover the bottom completely. Once hot, add the rice squares. You may need to do this in several batches.
7. Once the rice is golden brown on one side, flip and continue cooking until you achieve the same color on the other side. Remove the fried crispy rice onto a paper-towel lined tray or metal rack.
8. SPICY CHILI CRISP TUNA: Place the tuna in the freezer for 20 minutes before starting. This will make it easier to cut.
9. Finely chop/mash the tuna. Add to a bowl along with the kewpie, sesame oil, spicy chili crisp, and soy sauce. Stir until well combined.
10. Scoop a small spoonful of the tuna mixture on each crispy fried rice. Top with the sliced scallions and a spoonful of caviar. Consume immediately.