Description
A delicious Japanese-inspired appetizer featuring crispy fried sushi rice topped with a spicy, creamy tuna mixture, drizzled with a sweet and savory eel sauce, and garnished with fresh avocado, serrano peppers, and chives. This recipe balances textures and flavors perfectly, making for an impressive and flavorful bite-sized treat.
Ingredients
For the Rice:
- 1 ¼ cup sushi rice (short grain)
- 1 ⅔ cup water
- 1 kombu strip (optional, but recommended)
- 1 pinch salt
- ½ tbsp sugar
- 2 tbsp rice vinegar
- 2 tbsp potato starch
- Avocado oil (for frying)
For the Eel Sauce:
- ⅓ cup tamari
- ⅓ cup mirin
- ⅓ cup cane sugar
For the Spicy Tuna Topping:
- 10-12 oz sushi-grade tuna
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- 2 tbsp chives, chopped
- ½ tsp sesame oil
- 1 tsp tamari
- ½ tsp sugar
Garnishes:
- 1 to 2 Serrano peppers, thinly sliced
- 1 avocado, cut into small wedges
- Chopped chives
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. Combine the rinsed rice, water, kombu strip, and a pinch of salt in a rice cooker or saucepan, then cook until the rice is tender. Remove and discard the kombu once cooking is complete.
- Season the Rice: In a small bowl, dissolve sugar into rice vinegar. While the rice is still hot, mix in this vinegar solution along with the potato starch thoroughly to evenly season the rice and help with crispiness.
- Press and Chill: Line a rimmed baking sheet with plastic wrap. Press the seasoned rice firmly into an even layer about ¼ to ½ inch thick using your hands or a spatula. Cover with plastic wrap, place another baking sheet on top, and apply light weight to compact the rice. Refrigerate for 4 to 8 hours, then transfer to the freezer for 30 minutes to firm up without freezing solid.
- Make the Eel Sauce: In a small saucepan over medium heat, combine tamari, mirin, and cane sugar. Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 to 7 minutes until slightly thickened and able to coat the back of a spoon. Remove from heat and allow to cool.
- Prepare the Spicy Tuna: Finely chop the sushi-grade tuna into very small pieces. In a bowl, mix the chopped tuna with Japanese mayonnaise, sriracha, chopped chives, sesame oil, tamari, and sugar until evenly combined and creamy.
- Cut and Fry the Rice: Remove the chilled rice slab from the freezer and cut into 2-inch squares or rounds. Heat about ½ inch of avocado oil in a heavy-bottomed skillet over medium heat. Fry the rice pieces in batches for 8 to 10 minutes, turning once carefully to avoid breaking, until deeply golden brown on both sides. Drain the fried rice on a wire rack or paper towels to remove excess oil.
- Assemble: Spoon or pipe the spicy tuna mixture generously onto each crispy rice piece. Drizzle with the cooled eel sauce, then top with an avocado wedge, a slice of serrano pepper, and a sprinkle of chopped chives. Serve immediately for best texture and flavor.
Notes
- If kombu is unavailable, you can omit it; it adds umami but is optional.
- Pressing and chilling the rice is essential to ensure it holds together during frying.
- Be gentle when flipping the rice to prevent breaking the crispy crust.
- Sushi-grade tuna is critical for safety and flavor in this raw preparation.
- You can adjust the spice level by varying the amount of sriracha and serrano peppers.
- Use a heavy-bottomed skillet to ensure even frying and avoid burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
