Krispy Rice
A popular dish from Binchoyaki Restaurant in Sacramento that’s a perfect appetizer for any occasion
Ingredients
2 lbs. Sashimi Grade Tuna
1 Sushi Box Mold
2 cups Freshly-cooked California Short Grain White Rice
1/3 cup Rice Vinegar
¼ cup Sugar
1 ½ tbsp. Kosher Salt
Remaining ingredients to taste
Japanese Mayonnaise (Kewpie Brand Recommended)
Sesame Oil
Sriracha Sauce
Green Onions (chopped)
Serrano Pepper
Prep Time: 45 minutes
1) Combine vinegar, sugar and salt in a pot and bring to a boil.
2) Let it cool
3) Gently mix into the hot rice
4) Mix slowly until the rice cools
5) Shape your rice into the sushi box mold and freeze it overnight
6) Deep fry the shaped rice in 350F oil until golden brown
Spicy Tuna
This is a simplified version so it can be made easily at home
1) Add the tuna into a mixing bowl
2) Add sriracha sauce to your liking
3) Add mayonnaise to your liking
4) Small drizzle of sesame oil
5) Add chopped green onion to your liking
6) Top with sliced serrano pepper
