top of page

Spicy Tuna Crispy Rice


spicy tuna on crispy rice topped with pickled jalapenos, chopped green onions and togarashi spice

Often when you think of bbq, you think of heavy, saucy, stick-to-your-ribs kind of food. But I’m here to tell you that with the Alchemy, live-fire cooking and bbq isn’t just limited to a certain box, there is so much you can do and this recipe is a great example of that. Spicy tuna on crispy rice is a light, crunchy, tasty appetizer you can make for yourself or when entertaining. And it’s pretty simple to make. There is a little bit of prep involved because you have to make the sushi rice ahead of time to allow it to cool to make the crispy rice, but that can be done a day before or earlier in the day before you have company. I started by searing my tuna on the grill with soy sauce and lime juice. The tuna will be cooked medium, so it’s just a quick couple of minutes on each side, then you pull from the grill and let it cool. In the meantime, you’re going to thinly slice a jalapeno and place it in a bowl with seasoned rice wine vinegar and let it pickle for at least half an hour. To make your own spicy mayo for the tuna, mix mayo, sriracha, soy sauce and lime juice, and then add in the chopped seared tuna with a sprinkle of togarashi spice.


You’ll want to cook your sushi rice ahead of time and place it in a square or rectangular container for it to cool and take that shape. Once it’s cold, remove the rice all in one block, so it’s easy to cut into small rectangles for frying. Realistically, you can choose to make the crispy rice as small or big as you like, but I recommend not making the pieces too thick, so they fry well and get crispy. I decided to make smaller rectangular strips of crispy rice, and fried it for about ten minutes in canola oil, drained it on some paper towel and sprinkled on some togarashi spice.


You can decide how you want to make the final plate and presentation of your spicy tuna and crispy rice, but I decided to spread a thin layer of hoisin on the platter, line up my crispy rice, spoon on a generous amount of spicy tuna, garnish each with a pickled jalapeno, and sprinkle some green onions and togarashi spice on top. Not only does this dish look great, it tastes great, too. If you want to find out how to make my Spicy Tuna and Crispy Rice keep reading, or jump to the full recipe.


tuna steak being seasoned with soy sauce

Season your tuna with 1 tbsp soy sauce on both sides. Add the canola oil to a cast iron pan on the plancha.


tuna being seared on the plancha and a lime being squeezed on top

Season your tuna with 1 tbsp soy sauce on both sides. Place on the plancha to sear for about two minutes, and squeeze the juice from half a lime over top. Flip, squeeze the other half of the lime over top and let sear another two minutes. Remove from the grill and allow to cool.


thinly sliced jalapenos in a bowl with seasoned rice wine vinegar being poured on top

Thinly slice the jalapeno pepper and place in a bowl with the seasoned rice wine vinegar. Let pickle for about 30 minutes.


mayo, sriracha, soy sauce and lime juice being mixed together in a bowl to make spicy mayo

To make the spicy mayo, mix the mayo, sriracha, 1 tbsp soy sauce, juice from one lime and 1 tsp in a bowl and set aside.


chopped seared tuna being seasoned with togarashi spice

Once the tuna has cooled, finely chop it and sprinkle with some togarashi spice.


the chopped seared tuna being added to the spicy mayo

Add the chopped seared tuna to the spicy mayo, mix and set aside.


sushi rice being cut into rectangles

Store the sushi rice in a square or rectangular container in the fridge to cool. Remove the rice in one piece from the container and cut into 1 inch by 2 inch rectangles (or whatever size you want your crispy rice).


pieces of sushi rice being fried in oil

Place in the oil to fry (385F), flipping midway, about 10 minutes total, or until golden brown and crispy.


crispy golden rice being sprinkled with togarashi spice

Remove from the pan and place on a paper towel-lined plate to drain the excess oil. Sprinkle with togarashi spice.


the crispy rice being put on a platter with hoisin

To plate, spread a thin layer of hoisin down on your platter. Line up the crispy rice pieces in a row, but slightly staggered.



the final platter of the spicy tuna with crispy rice topped with pickled jalapenos

Spoon the spicy tuna onto each piece of crispy rice. Top each with a pickled jalapeno and sprinkle with chopped green onion and togarashi spice.


And now for the full recipe...


Spicy Tuna Crispy Rice

Serves 2-3 people

Prep Time: 30 minutes

Cook Time: 4 minutes

Total Time: 34 minutes


Ingredients:

12 oz tuna filet

2 tbsp soy sauce, divided

2 limes

4 tbsp mayo

4 tbsp Sriracha

1 cup canola oil for frying

1 cup cooked and cold sushi rice

Togarashi spice

1 Jalapeno pepper

½ cup seasoned rice wine vinegar

2-3 tbsp Hoisin

1 green onion


How to Make Spicy Tuna Crispy Rice


Add the canola oil to a cast iron pan on the plancha.


Season your tuna with 1 tbsp soy sauce on both sides. Place on the plancha to sear for about two minutes, and squeeze the juice from half a lime over top. Flip, squeeze the other half of the lime over top and let sear another two minutes. Remove from the grill and allow to cool.


Thinly slice the jalapeno pepper and place in a bowl with the seasoned rice wine vinegar. Let pickle for about 30 minutes.


To make the spicy mayo, mix the mayo, sriracha, 1 tbsp soy sauce, juice from one lime in a bowl and set aside.


Once the tuna has cooled, finely chop it and sprinkle with some togarashi spice, then add it to the spicy mayo, mix and set aside.


Store the sushi rice in a square or rectangular container in the fridge to cool. Remove the rice in one piece from the container and cut into 1 inch by 2 inch rectangles (or whatever size you want your crispy rice). Place in the oil to fry (385F), flipping midway, about 10 minutes total, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain the excess oil. Sprinkle with togarashi spice.


To plate, spread a thin layer of hoisin down on your platter. Line up the crispy rice pieces and top with a spoon of the spicy tuna. Top each with a pickled jalapeno and sprinkle with chopped green onion and togarashi spice.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

Comments


Jump to recipe Canadian Breakfast Sandwhich

Recipe Categories

chef-Matt-Basile-headshot-photograph.jpg

Matt Basile

MEET THE CHEF

76.png

Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

bottom of page