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Spicy Tuna Crispy Rice

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Sushi Rice

  • 1 cup Japanese sushi rice
  • 1 1/2 cups water
  • 1 teaspoon sugar
  • 1 1/2 tablespoon rice wine vinegar
  • Pinch of sea salt
  • 4 tablespoons canola oil for frying

Spicy Tuna

  • 200 grams sushi grade fresh tuna
  • 2 tablespoons Japanese kewpie mayonnaise preferred but you can also use regular mayonnaise
  • 1 tablespoon sriracha can be reduced or increased depending how spicy you like it
  • 1 teaspoon soy sauce
  • Small drizzle of sesame oil


  • Furikake
  • Jalapeño slices
  • Soy sauce for dipping


Sushi Rice

  • Rinse sushi rice well under water about 5 times until it’s almost clear and not murky
  • If using a rice cooker skip to step 3. If cooking rice using a pot over the stove, continue to step 2
  • Add rice to a pot with the water and place on the stove over medium to high heat
  • Once water is boiling, reduce the heat to low- medium and place the lid on to cook for 15 minutes
  • Then remove from the heat and leave the lid on and allow it to steam for 5 minutes
  • Transfer the cooked sushi rice to a bowl using a wooden paddle or spatula
  • To a small ramekin add sugar, rice wine vinegar and a pinch of salt. Pour over the rice and mix in gently using a wooden paddle or spatula
  • Line a tray or container with cling wrap and transfer the rice to the tray
  • Flatten the rice with the back of the spoon to level the top. Rice should be nice and compact
  • Place in the fridge to set for at least 3 hours
  • Once set, cut the rice with a sharp knife into even rectangles or squares
  • Pan fry the rice squares in your preferred oil for a few minutes on each side until they’re golden brown.
  • Allow to rest on a cooling rack once removed from the pan to keep crispy

Spicy Tuna

  • Slice the tuna into small cubes using a sharp knife and add to a bowl
  • Add the kewpie mayonnaise, sriracha, soy sauce and sesame oil and mix together so it’s nice and creamy
  • To assemble, add a spoon of the spicy tuna to a square of crispy rice, sprinkle some furikake and top with a slice of jalapeño

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