Make

Tip

You can also use brown rice for a healthier version.

Spicy Tuna on Crispy Rice

goop

Ubiquitous on the LA sushi scene, we skip the deep frying for a light sear in these little morsels and top with the freshest (omega-3 packed) tuna possible.

makes 4

1/2 lb sushi grade tuna

1 tablespoon mayo (or Veganaise)

1/2 tablespoon Sriracha

1 tablespoon rice vinegar

1/2 tablespoon soy sauce

1/2 tablespoon sesame oil

1 ½ cups cooked sushi rice

2 tablespoons Furikake Japanese seasoning (or mixed black and white sesame seeds)

vegetable oil

scallion, sliced to garnish

1. Slice tuna against the grain, then chop into small cubes. Place in bowl.

2. Add the mayo, Sriracha, rice vinegar, soy sauce and sesame oil. Mix to combine and place in fridge until ready to use.

3. Using either your hands and some cling wrap or a sushi mold, form rice into small rectangles (about 2 inches long and 1 inch thick). Rice should be packed as tightly as possible so that it doesn’t fall apart when frying.

4. Roll formed rice pieces in sesame mix to coat.

5. Coat the bottom of a non-stick frying pan with vegetable oil and place over high heat. When oil is hot enough to sizzle, fry each piece for about a minute on each side, or until golden brown. Remove to a paper-towel lined plate.

6. When cool, enough to handle, arrange rice pieces on a serving platter. Place spicy tuna mixture onto top to cover. Garnish with sliced scallion and serve.

Also on Goop
recipes
Chocolate Hazelnut Scones

Chef Zoe Nathan of Huckleberry in LA teaches us how to make the ultimate scone over at goop Cookbook Club.

Read More
recipes
Caramelized Brussels Sprouts

These get deliciously sweet and crispy as they cook. Serve as a winter side dish to your greatest sprout cynic and watch them convert.

Read More
recipes
Duck Fat Fried Potatoes

You can par-boil the potatoes a day before. Later, cook them in the fat left over in the pan from browning the duck legs.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.