Albacore Tuna Crispy Rice

Our Albacore tuna crispy rice is perfect for laid-back summer evenings, spent entertaining friends and family!

Starting with a base of seasoned sushi rice that’s pressed and shallow-fried until golden and crispy, each piece gets topped with a smear of edamame puree and finished with a generous dollop of raw spicy tuna. With each bite, you get a delightful hint of umami and spice, not to mention that all-important crunch. 

It’s safe to say we’ve found our new favourite seafood starter!

Servings: 16 pieces

Prep Time: ~30 mins | Cook Time: ~30mins

Ingredients

Crispy Sushi Rice

• 3/4 cup sushi rice, rinsed until water runs clear
• ½ tsp salt
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil

Spicy Tuna

• 1 Albacore tuna half loin, thawed and finely chopped
• 1 ½ tbsp Japanese kewpie mayonnaise
• 1 tbsp Sriracha
• 1 tsp soy sauce
• 1 tsp sesame oil

Edamame Puree

• 1/2 cup shelled edamame, thawed and cooked
• ½ ripe avocado
• 1 tsp miso paste
• 1 tsp rice wine vinegar
• 1 tsp sesame oil
• 1 tablespoon lime juice
• 1 tablespoon water

Garnish

• Sesame seeds
• Jalapeno slices
• Kombu mini flakes

Directions

1. Rinse your sushi rice and cook as per the packet's instructions.
2. Once the rice is cooked, mix in a large bowl with the sesame oil, rice wine vinegar, salt and sugar until evenly distributed.
3. Transfer your seasoned rice to a small square baking tray lined with plastic wrap and press until it is approximately ½ inch thick. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze it in the freezer for about 30 minutes. Once set, cut the rice into bite-sized rectangles.
4. While the rice is chilling, prepare your edamame puree by placing all ingredients in a small blender or food processor. Blend until smooth, taste and adjust seasoning as needed. If the puree is still chunky, add another small splash of oil.
5. Once the rice is firm, it's time to shallow fry. Heat your choice of neutral oil in a medium skillet over high heat. Carefully place your rice rectangles into the hot oil and cook on medium-high heat for about 3 - 5 minutes or until golden brown, then flip and repeat. Remove from the pan and transfer to a dish lined with paper towels to help drain the excess oil.
6. Finally, begin preparing the tuna mixture. Add all ingredients to a mixing bowl and stir until well combined.
7. Now for the fun part, assembly! Top each piece of crispy rice with a smear of edamame puree, then place a small spoonful of tuna mixture on top. Garnish with sesame seeds, kombu mini flakes, and a slice of jalapeno. Enjoy!

Notes

• You can also recreate this recipe with our flash-frozen salmon fillets!
• Don’t want any spice? Omit the Sriracha.
• If you don’t have Japanese Kewpie mayonnaise at home, you can substitute it with whole egg mayonnaise, although the flavour may differ slightly.

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