Spicy Tuna with Crispy Rice
Perfectly soft and dressed spicy tuna with easy crispy rice and all toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
Ingredients
Units
Scale
For the spicy tuna
- 250g sashimi grade tuna
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 4 tsp kewpie mayo
Crispy rice
- 260g cooked sticky rice
- Vegetable oil
To serve
- 1 Avocado, chopped
- 4 Baby cucumbers, sliced
- 100g edamame beans, tossed with 1 tsp soy sauce
- Chopped spring onions
- Finely sliced chives
- 1 tbsp black and white sesame seeds
- 1 tbsp Crispy fried onions
Instructions
- Chop the tuna into small diced/bitesized cubes.
- Mix all the ingredients for the tuna sauce together and then pour this over the tuna and stir to combine.
- For the crispy rice; heat a tbsp oil in a pan and once hot, add the rice. Leave it for a few minutes until golden and crispy on the bottom. Flip it over and break it up a bit with a wooden spoon. You can make it as crispy as you like but I like it really crispy on one side and still soft open the other. Once you’re happy, tip it into the bowls. Top with the spicy tuna.
- I like it served with avocado, cucumber and edamame beans. Sprinkle over spring onions, chives , sesame seeds and crunchy onions.
- Very delicious as it is or you can serve with sheets of seaweed for scooping.
Notes
Don't attempt this recipe without sashimi grade tuna please! They have a different preparation to ensure no germs/parasites so that it's safe to eat totally raw.
Find it online: https://desertislanddishes.co/spicy-tuna/