Spicy Tuna Crispy Rice
Makes 8 Pieces
My take on a recipe made famous by so many institutions! The likes of Nobu, Sushi Room/Hellenika and many more. Its an absolute banger for a reason!
Disclaimer: We’re working with raw fish here. Make sure you’re buying either sashimi-grade, or extremely fresh seafood from someone you trust and are keeping it cold. Eating raw seafood isn’t risk-free — so if you’re unsure, maybe give this one a miss. Prepare and eat at your own discretion.
Ingredients
240g of fresh bonito or other tuna species
1 tbsp mayonnaise
½ tbsp sriracha
1.5 tsp soy sauce
1 tbsp finely chopped chives
1.5 tbsp black truffle paste
Sea salt and black pepper to taste
2 sheets of nori
2 sheets of rice paper
Extra chives for garnish
1 jalepeno (optional for extra heat)
Method
Finely dice your tuna, add mayonnaise, sriracha, soy sauce chives and truffle paste, mix to combine. Taste the mix and season with sea salt and white pepper as required.
Wet your hand with water and slightly moisten one side of the rice paper. Stick the nori to the rice paper.
Cut the sheets into quarters and fry in a neutral oil over medium-high heat for about 45 seconds. They should instantly curl up and get crispy.
To serve, add roughly 30 grams of the tuna mix to each rice crisp. Garnish with chives and a slice of jalapeno (if using)
Enjoy!
60 pages of all my fish expertise:
How to source quality, fresh ingredients (goodbye “fishy” fish)
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My pro tips and stories from cooking hundreds (probably thousands) of fish recipes
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