Spicy Tuna Crispy Rice
| Serves | 4 |
|---|---|
| Ingredients | Tuna |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Executive Chef Alex Becker
Kuro in the Seminole Hard Rock Hotel & Casino
Hollywood, Fla.
Change up the traditional sushi roll or tuna tartare by transforming the ingredients into a new format. At Kuro, a new-style Japanese restaurant in the Seminole Hard Rock Hotel & Casino, chef Alex Becker menus spicy tuna over crispy cakes made with sushi rice. It’s an inventive take on a popular starter.
Ingredients
1 cup cooked sushi rice
Seasoned sushi vinegar
8 oz. fresh tuna loin
1 ½ oz. green onion, sliced
1 oz. mayonnaise
½ oz. chili paste
Vegetable oil for cooking
Steps
1. Combine rice with enough sushi vinegar to moisten and season. Press rice firmly into 1-ounce patties.
2. Chop tuna until texture resembles that of a tartare. Transfer to bowl; stir in green onion, mayonnaise and chili paste until blended.
3. Heat oil in saute pan. Sear rice patties in hot oil on both sides until crispy and lightly browned; keep warm.
4. To serve, mound tuna on top of rice.