Steps:
- Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice, 2 cups of water, mirin and rice vinegar. Cover and cook on low heat for 20 minutes. Remove from the heat, add the salt and fluff the rice with a fork.
- Mince the tuna, The easiest way to do this is by using the pulse mode on a blender or food processor. In a medium bowl mix the tuna, mayonnaise and chili sauce. Stir in the green onions and hot sesame oil. Cover and refrigerate until ready to use.
- Heat the vegetable oil in a skillet to 350°. Wet your hands before working with the rice, it helps to keep the rice from sticking on your fingers. Scoop the rice into ¼ cup balls. Make sure the rice is packed tightly so it does not fall apart when it is fried. It helps to use a piece of cling wrap to mold it into a ball. Press the rice ball down so it is shaped like a tightly packed saucer. Fry only a few pieces of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan and place on a paper towel-lined plate. Place each crispy rice on top of a leaf of butter lettuce (optional). Top each of the pieces of fried rice with a tablespoon size of the spicy tuna mixture. Top each crispy rice and spicy tuna with a slice of avocado, a slice of jalapeño and drizzle with eel sauce. Serve immediately.
- Fry only a few pieces of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan and place on a paper towel-lined plate.
- Place each crispy rice on top of a leaf of butter lettuce (optional). Top each of the pieces of fried rice with a tablespoon size of the spicy tuna mixture. Top each crispy rice and spicy tuna with a slice of avocado, a slice of jalapeño and drizzle with eel sauce. Serve immediately.
- Can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.
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Irene Warren l
[email protected]I can't wait to try this dish again with different types of fish.
Olabode Opeyemi
[email protected]This dish is so versatile. You can add or remove ingredients to suit your taste.
Baburam Bj
[email protected]I added some chopped cucumber to the dish and it gave it a nice crunchy texture.
Gabriella Colwell
[email protected]I substituted salmon for the tuna and it was still delicious.
Mahdi420
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
A. L. Sathukeen S. Saajith
[email protected]This dish is a great way to use up leftover rice.
Jason Whitledge
[email protected]I'm not usually a fan of spicy food, but I really enjoyed this dish. The heat was just right.
Waleed Saifi
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Anthony Ruiz
[email protected]The avocado added a creamy and refreshing element to the dish.
Edward Wilson
[email protected]The spicy tuna was the perfect amount of heat. It wasn't too spicy, but it definitely had a kick.
humayun Ht
[email protected]The crispy rice was the star of the show. It was so flavorful and addictive.
King Love
[email protected]I love how easy this dish is to make. It's perfect for a quick and delicious meal.
Sir Br
[email protected]This dish was fantastic! The combination of crispy rice, spicy tuna, and avocado was perfect. I will definitely be making this again.