Chef savvy
These delectable Crispy Tuna Rice Stacks offer a twist on traditional sushi!
01
Start by rinsing rice thoroughly until the water runs clear. Add rinsed rice to a medium saucepan along with the water.
02
Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let steam with the lid on for 10 minutes.
03
In a small bowl combine vinegar, honey and salt. Spread the sushi rice onto a baking sheet to cool. Add the vinegar seasoning to the rice and stir to coat the rice.
04
Pack the rice into a rectangle about 1/2 inch thick. Place in the fridge or freezer (to speed up the process) until it's hardened.
05
Pat tuna filets dry then season with salt and pepper. Heat a skillet over high heat with oil. Add the tuna and cook for 2 minutes on each side.
06
In a medium bowl combine the mayonnaise, sesame oil and sriracha, set aside.
07
Transfer to a cutting board, then cut into bite size pieces. Toss the cubed tuna in with the spicy mayo and mix until combined, set aside.
08
Remove the rice from the fridge. Cut into bite size squares. Heat about an inch of oil in a large skillet. Once hot add in rice and cook for 2-3 minutes on each side.
09
To assemble top each piece of crispy rice with spicy tuna, avocado, jalapeño and furikake seasoning.
Serve immediately with soy sauce for dipping and enjoy!