Spicy tuna on crispy rice bites
Spicy tuna on crispy rice bites

Preparation time 10 minutes

Total time: 1 hour 40 minutes

Ingredients

Rice patty

  1. 500 mL (2 cups) Sushi rice (Calrose)
  2. 500 mL (2 cups) Water
  3. 60 mL (¼ cup) Rice vinegar
  4. 15 mL (1 tbsp.) Sesame oil

Tartare

  1. 350 g (¾ L) Tartar-quality tuna, cubed
  2. 60 mL (¼ cup) Finely chopped green onion
  3. 30 mL (2 tbsp.) Mayo
  4. 22 mL (1 ½ tbsp.) Sriracha sauce
  5. 15 mL (1 tbsp.) Toasted sesame oil
  6. 15 mL (1 tbsp.) Toasted sesame seeds

Spread

  1. 1 Avocado, mashed
  2. 15 mL (1 tbsp.) Mayo
  3. 1 Small jalapeno pepper, thinly sliced

Directions

  1. Place rice in a colander. Wash and rinse until water runs clear.
  2. In a medium pot, add rice and water. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes. Remove from heat. Let stand for 10 minutes. Remove lid. Use a fork to fluff rice. Add rice vinegar and sesame oil. Mix well.
  3. Place in a 20 x 20 cm (8 x 8 in.) square pan. Thoroughly mash and compress rice. Refrigerate for 1 hour or until mixture is cold. Remove from refrigerator. Unmould rice from pan. Cut into 12 pieces.
  4. Deep fry at 350°F (175°C) or in an air fryer for 2 to 3 minutes or until golden brown. Remove and drain excess oil. Set aside.
  5. In a bowl, combine all tartare ingredients. Mix well.
  6. In another bowl, combine avocado, mayonnaise, and jalapeno pepper, to taste. Spread on top of crispy rice pieces.
  7. Add tuna tartare on top and garnish with jalapenos.
  8. Place on a tray and serve.

Chef’s Secret 

Keep the tuna tartare cool by placing it in the refrigerator.

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