Tuna Poke Crispy Rice
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Recipe Intro From sooshme
Who doesn’t love crispy rice?! We bang out hundreds of crispy rice each day and put all sorts of fish, ingredients, and sauces on top, but our favorite is our signature soosh-style tuna poke on crispy rice!
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Recipe Card
ingredients
- 2 1/2 cups California Rice
- 3 cups granulated sugar
- 1 cup kosher salt
- 6 cups rice vinegar
- 1 cup frying oil
- Chopped white onion
- 65 grams sashimi-grade tuna
- 1 1/2 tablespoons premium soy sauce
- 1/4 teaspoon sesame oil
- 1 avocado
- 1 lemon
- 1 teaspoon flakey sea salt, for topping
Method
Step 1
Whisk together 3 cups of sugar, 1 cup of salt, and 6 cups of rice vinegar until dissolved.
Step 2
Spread the cooked rice on a deep, flat surface similar to a casserole dish. Measure 100 ml of the sushi vinegar mix and distribute it evenly over the rice. Allow the rice to sit for 2-3 minutes, then flip the rice over and allow it to cool. Mold the rice into small patties.
Step 3
Heat the oil in a large skillet over medium heat. Add the rice patties and fry until golden brown.
Step 4
In a bowl, mix 6 grams of minced white onion, 65 grams of diced tuna, 1.5 tablespoons of soy sauce, and 1/4 teaspoon of sesame oil. Let it sit for 5-6 minutes.
Step 5
Spoon 12 grams of the tuna poke mix onto each crispy rice patty. Top with a slice of avocado, a pinch of lemon, and Maldon salt to taste.