The idea or making sushi rolls can be a little daunting to a lot of people. This crispy rice alternative skips the rolls and goes straight to the punch with deliciously fresh tuna and a pleasantly spicy dressing.
Perfect for sharing Cooking Time 40 mins (plus 8hrs)
200g Tuna Loin
1 tbsp sriracha
1 tbsp Japanese mayonnaise
1 tsp orange tobikko or wasabi tobikko
300g sushi rice
50ml rice vinegar
1 ½ tbsp sugar
1 tsp salt
Vegetable oil for frying
Finely chopped spring onions or chives & extra tobikko for garnish.
- Rinse the rice until the water runs clear then soak in water for 30 minutes. Drain the rice and add to a saucepan with 390ml of water. Bring to the boil, cover with a lid and reduce the temperature to low. Simmer the rice for 15 minutes then turn off the heat and leave for another 15 minutes with the lid on.
- Mix together the rice vinegar, sugar and salt. Transfer the rice to a tray and fold in the seasoning.
- To shape your rice – either line a straight sided baking tray with cling film and press the rice into the tray OR spoon the rice into a strip around 2cm wide on some clingfilm, roll up in the clingfilm then using the work surface, keep rolling and tightening the ends as you go to form a tight cylinder. Put the rice in the fridge to set for at least 8 hours.
- Using a sharp knife, finely chop the tuna until you have a rough paste. You can also put chopped tuna into a food processor and pulse into a chunky paste. Next, mix together the sriracha, mayonnaise and tobikko and stir into the tuna.
- Heat 3 inches of oil in a heavy bottomed pan on a medium/high heat, or use a deep fat fryer and set to 180ºC. Cut the rice into cubes or discs, fry in bathes for a couple of minutes until golden brown; drain on kitchen paper.
- There are two ways to serve your spicy tuna crispy rice. You can serve the rice and tuna separately and let your guests build their own sushi, this would work well for a dinner party as part of a larger meal; or you can individually top each crispy rice with a heaped teaspoon of tuna and garnish with spring onions, chives or tobikko and serve on a platter, this would work well as a canapé.
N.B. simply use a spoon to remove some of the frozen tobikko from the container to defrost, then return the rest to the freezer.