Spicy Tuna on Crispy Rice
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.
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)
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.
The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini...