Ingredients
Scale
- 2 cups sushi rice (short-grain white rice)
- 2.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 lb sushi-grade ahi tuna, finely diced
- 2 tablespoons Kewpie mayo (or regular mayonnaise)
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced for garnish
- Vegetable oil for frying
- Soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water in a rice cooker or on the stovetop. While the rice is still hot, gently fold in the rice vinegar, sugar, and salt. Mix well but be careful not to mash the grains.
- Line a small rectangular baking dish with plastic wrap. Press the seasoned rice into the dish firmly until it is about 1 inch thick. Cover with more plastic wrap and refrigerate for at least 3 hours, or preferably overnight. This step is crucial for the rice to stay together during frying.
- Using a sharp knife, finely dice the sushi-grade tuna into small cubes. In a medium bowl, combine the tuna, Kewpie mayo, sriracha, sesame oil, and half of the sliced green onions. Mix gently and keep refrigerated until you are ready to assemble.
- Remove the chilled rice from the pan and place it on a cutting board. Slice the rice block into small rectangles (about 1×2 inches). Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully fry the rice cakes for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
- Place the warm crispy rice cakes on a serving platter. Top each cake with a generous spoonful of the spicy tuna mixture. Garnish with a slice of jalapeño and the remaining green onions. Serve immediately while the rice is still warm and crunchy.
- Cook Time: 60 minutes
- Diet: Pescatarian