INGREDIENTS

  • 1 ea. Bamboo Leaf (Optional)
  • 3 oz. Yellowfin Tuna, finely chopped
  • 1 1/2 oz. Sushi rice cooked and pressed
  • 1/2 oz. Masago Arare bits (optional)
  • Sesame oil – enough to coat pan
  • 1/2 oz. Sriracha Mayonnaise
  • 1/4 oz. Wasabi Aioli
  • 3 ea. Jalapeno slices, very thinly sliced
  • 1 ea. Picked Cilantro leaf for garnish

GUIDE / INSTRUCTIONS

For the Spicy Ahi Tuna on Crispy Rice
  • Lay bamboo leaf on the plate.
  • Cook Sushi rice, season and mix together.  Press rice tightly into a half sheet pan, refrigerate. Once cold, turn the cooked rice into a large disk. Using a cookie cutter, but the rice into three disks. Sprinkle with masago arare bits if available.
  • Coat pan with sesame oil. Fry the rice cakes until golden brown. Flip rice cakes and continue to cook until both sides are golden brown.  Place them on a paper napkin to drain.  Then place them on the bamboo leaf.
  • Thinly chop the tuna and place in a bowl.  Add Sriracha mayonnaise to chopped tuna and mix. Roll tuna into 1 oz. balls and place on top of each rice disk. Place 1 piece of thinly sliced jalapeno on top of each tuna ball.
  • Squeeze some wasabi aioli on top of each tuna ball.
  • Garnish the center piece with one picked cilantro leaf.

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Spicy Ahi Tuna on Crispy Rice, spicy but tasty.

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