Crunchy Spicy Tuna カリカリスパイシーマグロ

How to make Crunchy Spicy Tuna Recipe - Here’s an unusual twist that is sure to impress. Crispy tempura sushi topped with delicious spicy tuna and black tobiko. If possible, line the sushi press with a fresh bamboo leaf to prevent the rice fr om sticking.

MAKES 6 SERVINGS

Ingredients:
2⁄3 cup sushi rice
1 ounce (30 grams) tempura powder
½ ounce (15 grams) butter
5 ounces (150 grams) tuna, chopped into small cubes
2 teaspoons tobiko (flying fish roe)
2 tablespoons finely chopped scallions
2 teaspoons spicy mayonnaise
1 teaspoon black tobiko (flying fish roe)
½ teaspoon finely sliced takuan (picked daikon)
1 small hot pepper, finely sliced
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Shape the rice into a thick sausage and press it evenly into the sushi press (Fig. a).

2. Place the top of the sushi press on top of the rice and press down firmly. Rotate the sushi press 180°, and then press down again so that the rice is evenly pressed (Fig. b).

3. Pour the tempura powder onto your work surface.

4. Carefully remove the sushi press frame and top, and transfer the pressed rice onto the tempura powder. Cover the rice evenly on all sides with the tempura powder (Fig. c).

5. Heat the butter in a frying pan. Add the powder-coated rice and sauté until brown on all sides (Fig. d).

6. In a small bowl, combine the tuna, tobiko, scallions and spicy mayonnaise.

7. Cut the tempura rice into 6 even pieces and top each piece with the tuna mixture. Garnish each piece with a bit of black tobiko, takuan and slices of hot pepper. Serve with wasabi, gari and soy sauce.

Crunchy Spicy Tuna カリカリスパイシーマグロ