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Spicy Tuna Crispy Rice

Recipe

This spicy rice is oh so nice.

Serves: 15 people   |   Prep time: 40 minutes (plus 2 hours chilling and 80 minutes soak)   |   Cooking time: 40 minutes

Asian   |   Snack  

  

Ingredients

  • 200g Long Grain Rice
  • 400ml Water
  • 40ml White Wine Vinegar
  • 2 tsp Caster Sugar
  • 1 tsp Garlic Granules
  • 200g Yellow Tail Tuna   
  • 40g Mayonnaise
  • 12g Sriracha
  • 1 Avocado
  • 2 Spring onion
  • 1 Small Red Chilli
  • 2 tsp Lemon Juice
  • 2 tsp Sesame Seeds, toasted
  • 1 tsp Vegetable Oil
  • Soy Sauce to serve
  • Coriander leaves
  • Sea Salt & White Pepper
  • Oblong shallow tray – 25cm x 20cm  

  

Method

  1. Put the rice in a bowl, cover with warm water and allow to soak for 80 minutes. Drain and wash until the water is clear
  2. Add the rice to a medium saucepan with the vinegar, water, sugar and garlic granules, and season with salt and pepper.
  3. Bring to the boil, then cover and simmer for 10 minutes. Turn off the heat, without removing the lid, and let the rice steam for 30 minutes.
  4. Line your tray with cling film.
  5. Spoon the rice onto the tray, pressing it down to let it cool.
  6. Once cooled, cover and refrigerate for 2 hours.
  7. Turn the rice onto a wooden board and cut into 15 oblongs.
  8. Fry the rice oblongs in batches in the vegetable oil until crisp and golden, turning them carefully so not to break the shape.
  9. Poach the tuna in a little water in the microwave for 5 minutes. Drain off any liquid and gently flake with a fork.
  10. Add the sriracha and mayonnaise to the tuna and gently mix through.
  11. Cut the avocado in half, discard the stone and scoop out the flesh. Smash the avocado with a fork, thinly slice the spring onion and cut the chilli into strips.
  12. Spoon some of the avocado onto the crispy rice, with a teaspoon of tuna, spring onion slices, chilli, sesame seeds and a coriander leaf. Serve alongside the soy sauce.