
Spicy Tuna Crispy Rice with Black Vinegar Soy Glaze
Difficulty: Medium | Makes: 10 Servings
This Spicy Tuna Crispy Rice is a bite-sized burst of flavor that’s crispy on the outside, creamy and savory on the inside, with the perfect kick!
For the Crispy Rice
- 1 cup Roland® White Sushi Rice
- 1 tablespoon Roland® Seasoned Rice Vinegar
- Roland® Grapeseed Oil, for frying
For the Spicy Tuna Filling
- 7 oz sushi grade tuna, cut into small chunks
- 1 tablespoon, 1 teaspoon Japanese stye mayonnaise
- 1 tablespoon Roland® Spicy Sriracha Chili Sauce
- 1 teaspoon Roland® Toasted Sesame Oil
- 1 teaspoon Premium Roland® Soy Sauce
- 2 tablespoons green onion, thinly sliced
For the Black Vinegar Soy Glaze
- 1/2 cup Roland® Black Vinegar
- 1/2 cup Premium Roland® Soy Sauce
- 2 tablespoons
- Roland® Spicy Chili Onion Crisp, to garnish
- Scallions, to garnish
- Sliced serrano chili, to garnish
Directions
- Cook the rice, using slightly less water than the package instructs. Once cooked, pour the seasoned rice vinegar over a rice paddle and use a cutting motion to incorporate into the rice
- Transfer the seasoned rice to a plastic wrap lined sheet tray and bring to room temperature. Wrap the top with plastic wrap and refrigerate for 3-4 hours or freeze for up to 3 months
- Once cold, use a wet knife to slice the rice block to desired shape and size
- For the spicy tuna, combine the tuna, mayo, soy, sriracha, scallions and sesame oil
- For the soy vinegar glaze, combine the black vinegar, soy sauce and sugar. Reduce on medium heat for 15-20 minutes or until thickened
- To serve, pan fry the rice pieces in grapeseed oil until golden brown on both sides. Top with the spicy tuna mixture and garnish with the vinegar soy sauce, scallions, sliced chilis and spicy chili onion crisp