Spicy Tuna Crispy Rice Recipe (with Video)

Method for preparing sushi rice
1. Rinse sushi rice until the water runs clear.
2. Soak for 20 minutes.
3. Meanwhile, let’s prepare the sushi seasoning.
4. Mix together rice vinegar, sugar, salt, and mirin.
5. Optionally add a kombu sheet and heat over medium, stirring until dissolved.
6. Once the rice is done soaking, empty out the water and refill with equal parts water to rice.
7. Bring to a boil, cover, and simmer on low for 17 minutes.
8. When the rice is done cooking, take off the heat but do not remove the lid for another 10 minutes.
9. Add 2/3 of the sushi seasoning to the rice, folding it until thoroughly incorporated.
10. Line a Pyrex (or any rectangular dish) with plastic wrap.
11. Add the rice into the dish and press it in to get a uniform layer.
12. Really pack it tight so that the rice becomes a solid block that stays together while frying.
13. The rice should be an even, 1 inch thick layer.
14. Lay more plastic wrap on top, give the rice a final packing, and let sit in the fridge for at least 4 hours.
15. You can do this the day before making the rest of the dish.
16. When it’s time to fry, wet a knife with water (also in between each cut) and cut the rice into the desired size.
17. Fry rice in batches at 375ºF until golden brown and crispy all over.
18. Only the outer edges should be crispy, if the inside is crunchy and not fluffy, your oil was not hot enough.
Method for preparing spicy mayo and tuna
1. Make the spicy mayo: mix Japanese mayo, gochujang, sriracha, and toasted sesame oil.
2. For the spicy tuna, chop up tuna to the desired size, mix with the desired amount of spicy mayo, and thinly sliced scallion.
3. Season with soy sauce to taste.