It doesn’t get better than crispy rice with spicy tuna.
It is the perfect vehicle for spicy tuna and toppers like avocado and freshly sliced jalapeno peppers.
Customize this spicy tuna with crispy rice with any toppings you like.
Credit:Grant Webster
it’s possible for you to substituted canned tuna but the flavor will be different.
Fill with cold water and rub rice together with hands until water turns milky white.
Strain water from rice.
Repeat 3 or 4 times until you’re able to see rice through 3 inches of water.
Strain rice from water.
Add rice to a small saucepan.
Stir in kombu and the 2 cups water.
Remove from heat and let stand, covered, 5 minutes.
Remove and discard kombu.
Meanwhile, in a large bowl whisk together rice vinegar, sugar, and salt until dissolved.
Add rice and stir until well incorporated and no lumps of rice remain.
Allow to cool slightly before handling.
Line a square 8x8-inch baking pan with plastic wrap.
Gently press the rice into the bottom of the dish and cover with additional plastic wrap.
Refrigerate for at least 1 hour and up to 24 hours.
Remove rice from pan and cut into bite size rectangles (2x1-inch).
In a deep, large skillet heat 3/4-inch of oil to 365F.
Working in batches, carefully place rice squares into the oil with a slotted spoon.
Cook until golden brown and crispy, about 3 minutes each side.
It has a mildly sweet and salty flavor and tastes lightly of the sea.
Some may even compare the flavor to mushrooms or umami.
Each blend may be different.
It’s commonly used as a topping for rice, fish, veggies, and sushi.
