Tuna poke crispy rice
Ingredients
- 2 1/2 cups California Rice
- 3 cups granulated sugar
- 1 cup kosher salt
- 6 cups rice vinegar
- 1 cup frying oil
- Chopped white onion
- 65 grams sashimi-grade tuna
- 1 1/2 tablespoons premium soy sauce
- 1/4 teaspoon sesame oil
- 1 avocado
- 1 lemon
- 1 teaspoon flakey sea salt, for topping
Instructions
- Whisk together 3 cups of sugar, 1 cup of salt, and 6 cups of rice vinegar until dissolved.
- Spread the cooked rice on a deep, flat surface similar to a casserole dish. Measure 100 ml of the sushi vinegar mix and distribute it evenly over the rice. Allow the rice to sit for 2-3 minutes, then flip the rice over and allow it to cool. Mold the rice into small patties.
- Heat the oil in a large skillet over medium heat. Add the rice patties and fry until golden brown.
- In a bowl, mix 6 grams of minced white onion, 65 grams of diced tuna, 1.5 tablespoons of soy sauce, and 1/4 teaspoon of sesame oil. Let it sit for 5-6 minutes.
- Spoon 12 grams of the tuna poke mix onto each crispy rice patty. Top with a slice of avocado, a pinch of lemon, and Maldon salt to taste.
