Spicy Tuna and Crispy Rice
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2 to 3 people
When you think of bbq, you think of heavy, saucy, stick-to-your-ribs kind of food. But we're here to tell you that with the Alchemy, live-fire cooking and bbq isn’t just limited to a certain box, there is so much you can do and this recipe is a great example of that. Spicy tuna on crispy rice is a light, crunchy, tasty appetizer you can make for yourself or when entertaining. And it’s pretty simple to make. There is a little bit of prep involved because you have to make the sushi rice ahead of time to allow it to cool to make the crispy rice, but that can be done a day before or earlier in the day. Start by searing fresh tuna on the grill with soy sauce and lime juice. The tuna will be cooked medium, so it’s just a quick couple of minutes on each side, then you pull from the grill and let it cool. Make pickled jalapenos and your own spicy mayo, fry up squares of rice and use togarashi spice for a nice garnish. Impress your guests with this recipe, or make it for yourself for a little something different.By:
Chef Matt Basile
12 oz tuna filet
2 tbsp soy sauce, divided
4 tbsp mayo
4 tbsp Sriracha
1 cup canola oil for frying
1 cup cooked and cold sushi rice
1 Jalapeno pepper
½ cup seasoned rice wine vinegar
2-3 tbsp Hoisin
1 green onion
Make your sushi rice a day ahead, or early enough to allow to cool completely. Store the sushi rice in a square or rectangular container in the fridge to cool and so it is easier to cut up.
Add the canola oil to a cast iron pan on the plancha.
Season your tuna with 1 tbsp soy sauce on both sides. Place on the plancha to sear for about two minutes, and squeeze the juice from half a lime over top. Flip, squeeze the other half of the lime over top and let sear another two minutes. Remove from the grill and allow to cool.
Thinly slice the jalapeno pepper and place in a bowl with the seasoned rice wine vinegar. Let pickle for about 30 minutes.
To make the spicy mayo, mix the mayo, sriracha, 1 tbsp soy sauce, juice from one lime in a bowl and set aside.
Once the tuna has cooled, finely chop it and sprinkle with some togarashi spice, then add it to the spicy mayo, mix and set aside.
Remove the rice in one piece from the container and cut into 1 inch by 2 inch rectangles (or whatever size you want your crispy rice). Place in the oil to fry (385F), flipping midway, about 10 minutes total, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain the excess oil. Sprinkle with togarashi spice.
To plate, spread a thin layer of hoisin down on your platter. Line up the crispy rice pieces and top with a spoon of the spicy tuna. Top each with a pickled jalapeno and sprinkle with chopped green onion and togarashi spice.