Impossibly crispy sushi rice served with fresh sashimi grade tuna tossed in spicy mayo, served with creamy avocado, and jalapeños.
What is crispy rice? Crispy rice is made by seasoning, shaping, and searing little rice balls in oil yielding a crisp surface. It is most similar to the crispy bits of rice that forms at the bottom of a pot after cooking over the stovetop. Searing in oil introduces a super pleasant nutty flavor. The crispy rice may be shaped into little bite-sized sushi-like pieces but if you’re feeling a little lazy, you can simply cut it into larger wedges.
Crispy rice may be made with plain white rice however, the searing makes it even more noticeably bland. I recommend making crispy rice out of seasoned rice which is subtly sweet, savory, and tart.
How do I make crispy rice? The trickiest part of this recipe is achieving perfectly crispy rice and that’s not to say that it’s hard!
A) The flattened rice must chill overnight creating structure. This is key because if the rice is not chilled through and is exposed to oil, the rice ball will simply disintegrate from becoming over-saturated with fat. If seared, the rice will feel overly greasy.
B) Do not overheat the oil. Heat the oil on a medium-high heat and make sure to constantly check the color of the seared rice by diligently flipping. The visual cue that you’re looking for is a golden sear. If the rice is blackening, the pan is way too hot.
C) If your rice is still falling apart, it may have to do with the texture of the rice itself before seasoning. It should be firm and relatively dry. Refrain from adding too much water during the steaming process.
Spicy Tuna Crispy Rice Avocado Toast
- 3 cups leftover white rice or 1 cup premium medium grain uncooked rice
- 1 tbsp rice vinegar
- 1 tbsp white sugar
- 1/4 tsp fine sea salt
- 0.3 oz sashimi grade tuna
- 2 tbsp kewpie
- 1 tsp soy sauce
- 1 tbsp sriacha
- 1/2 tsp sesame oil
- 1/2 scallion julienned
- Chilled sushi rice
- 8 tbsp neutral oil grapeseed or avocado oil
- 1/2 scallion julienned
- 1 jalapeno
- 1 avocado
- Rice | Scoop one cup of medium-grain rice into the pot of a rice cooker. Rinse with sink water until the water runs clear of starches. Discard the starchy water. Add enough filtered water until the rice is submerged and with 1/2 inch of water from the surface. Steam. Once the rice is warmed, add rice vinegar, sea salt, and sugar. Mix. Deposit into a container and flatten until 2 inches thick. Cover the surface directly with Saran Wrap to prevent drying out and seal with a lid. Refrigerate overnight.
- Veggies | When the rice has chilled throughout prep the veggies. Halve the avocado, remove the core, then score both sides. Julienne jalapeño and scallions. Set aside.
- Spicy Tuna | Add kewpie, sriacha, soy sauce, and sesame oil into a bowl. Mix until homogenous. Add tuna and scallions. Mix until evenly coated.
- Crispy Rice | Carefully remove the chilled rice from the fridge, square the edges, and divide in half. Set a skillet over medium high heat. Add oil and let it come to full temperature. Add 1 slab of crispy rice and sear until golden brown. Flip to sear the other side and repeat with remaining crispy rice.
- Assemble | Plate crispy rice. Scoop out one half of an avocado with a spoon and fan the flesh out on a piece of crispy rice. Add half the portion of spicy tuna, jalapeños, and scallions. Repeat. Eat immediately!