I could eat crispy rice for days! It’s a top tier food and I could eat hundreds but unfortunately when you order them out at a restaurant, you’re only given around 5 and usually at high price. So I decide to make them at home 🤗 But disclaimer, this one might be worth the splurge out because this recipe was not for the faint of heart. PLEASE do not try frying the rice in hot oil yourself if you’re an amateur, LAWD you’ve been warned. Air fry them in order to avoid facial 3rd degree burns. Any who, recipe down below.
First Make The Crispy Rice 🍚
- Rinse sushi rice well under water
- Cook rice by adding to a pot of water and place on the stove over medium to high heat. Once water is boiling, reduce the heat to low/medium and place the lid on to cook for 15 minutes then remove from the heat, leave the lid on and allow it to steam for 5 minutes.
- Transfer the cooked sushi rice to a bowl using a wooden paddle or spatula
- In a small ramekin add sugar, rine wine vinegar and a pinch of salt. Pour over the rice and mix in gently using a wooden paddle or spatula.
- Line a tray or container with cling wrap and transfer the rice and flatten with the back of the spoon. Rice should be level, nice and compact. Place in the fridge to set for at least 3 hours
- Once set, cut the rice with a sharp knife into even rectangles or squares
- You can pan fry the rice squares in oil but it can be hella dangerous. I recommend an air fryer for an easier and safer method. Fry until they’re golden brown
- Then The Spicy Tuna 🍣
- Slice the tuna into small cubes using a sharp knife and add to a bowl
- Add kewpie mayonnaise (or regular if that’s all you have) sriracha, soy sauce and sesame oil and mix together so it’s nice and creamy
- Assemble by adding a spoon of the spicy tuna to a square of crispy rice and top with a slice of jalapeño
- Side of gyoza sauce or soy sauce if ya wanna dip and enjoy your lil bites of yum
Christine & Co 