Cook rice in a pot with water and salt. Mix the
sugar and rice vinegar well. Add it to the rice
along with the potato starch and mix well. Cover a
container with plastic wrap and press the rice
really well. It should be 1/4 to 1/2 inch thick.
Cover with the plastic wrap and place another
container over it with some cans for weight.
Refrigerate for 4-8 hours and then in freezer for
30 min
Add the mirin, tamari and sugar to a sauce pan and
boil . Lower to simmer for 5-7 minutes or until it
coats the back of a spoon. Let cool.
In a food processor pulse tuna until almost a paste.
Add the japanese mayo, siracha, sesame oil, tamari
and sugar. Pulse well. Transfer mixture to a piping
bag.
Cut the rice into rounds . Should yield 12-16.
Cover the pan with about 1/2 inch of oil Add the
rice round and fry until golden on both sides.
Should be about 8-10 minutes. Drain
To serve pipe tuna on rice round, Top with
jalapeno, avocado and eel sauce.
I also used rice crackers, spread on avocado,
piped tuna and topped with eel sauce and jalapeno
Originally Submitted
9/18/2024
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