Spicy Tuna Crispy Rice

Pressed sushi rice fried into golden bricks, topped with spicy tuna, a slice of jalapeno and eel sauce. The most requested bite on the line.

Press the rice hard and chill it overnight. Cold, compact rice fries crisp outside and stays soft inside. Warm rice falls apart in the oil.

Ingredients

• 2 cups sushi rice, cooked and seasoned
• 8 oz sushi-grade tuna, finely diced
• 3 tbsp Kewpie mayo
• 1 tbsp sriracha
• 1 tsp toasted sesame oil
• 1 scallion, minced
• 1 jalapeno, sliced paper thin
• 2 tbsp eel sauce
• 2 cups neutral oil, for frying

Method

1. Line a small baking dish with plastic wrap. Press the seasoned rice in firmly to about 3/4 inch thick, cover, and chill at least 2 hours or overnight.
2. Mix the tuna with mayo, sriracha, sesame oil, scallion and a pinch of salt. Keep it cold.
3. Cut the rice into 1 by 2 inch bricks. Heat the oil to 375°F in a heavy skillet.
4. Fry the bricks until deep golden and crisp, about 2 minutes per side. Drain on a rack.
5. Top each brick with spicy tuna and a jalapeno slice. Drizzle with eel sauce and serve right away.