Ingredients
1 cup sushi rice or other short grain rice
2 Tbsp rice vinegar
1 ½ tsp granulated sugar
½ tsp Kosher salt
½ cup grapeseed oil or other neutral oil, for pan frying
½ lb sushi-grade ahi tuna
3 scallions, thinly sliced
1 jalapeño, thinly sliced, for serving
Black sesame seeds, for serving
½ cup Kewpie mayonnaise
¼ cup Sriracha
3 Tbsp ponzu sauce
Instructions
- Rinse the rice in a fine mesh strainer under cool water until it runs clear. Cook the rice according to package or rice cooker instructions.
- In a small saucepan, combine rice vinegar, sugar, and Kosher salt. Bring to a simmer and whisk until dissolved. Set aside until rice is cooked.
- Pour the sushi vinegar over the cooked rice and gently toss with a rice spoon or spatula, being careful not to squish the rice.
- Transfer the rice to a small sheet pan or rectangular Tupperware lined with plastic wrap. Press the rice into an even layer, about ½ inch tall, then refrigerate for at least a few hours or overnight.
- Finely dice the sushi-grade ahi tuna and chop it even finer by running a knife back and forth. Transfer to a large mixing bowl and add thinly sliced scallions.
- In a small bowl, combine Kewpie mayonnaise, Sriracha, and ponzu sauce. Whisk until smooth, then pour over the tuna mixture and mix to combine. Cover and refrigerate until ready to serve.
- Heat neutral oil in a large skillet over medium heat. While the oil heats, use a sharp knife to cut the rice into bite-sized rectangles (about 2” x ¾”). Wet your hands if needed to prevent sticking.
- Once the oil is hot, add the rice pieces and cook for about 2 minutes on each side, until golden and crispy. Transfer to a cooling rack lined with a paper towel. Repeat until all rice is cooked.
- Place a tablespoon of the spicy tuna mixture on each piece of crispy rice. Top with a slice of jalapeño, a sprinkle of black sesame seeds, and drizzle with extra spicy mayo if desired. Serve immediately.
Notes
- This dish is gluten-free, but ensure any additional sauces used are also gluten-free.
- For a healthier option, try air-frying the rice at 400°F for 15 minutes, flipping halfway through.
- If you’re not a fan of tuna, substitute with salmon, scallops, yellowtail, or even cooked shrimp.
- Store leftover sushi rice in the fridge for up to 5 days, and reheat in a pan to maintain its crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
