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Spicy Tuna on Crispy Rice Cakes

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Course: Appetizer
Ingredients Method

Ingredients
  

  • 2 cups cooked sushi rice
  • 1 1/2 cups grade A tuna, chopped
  • 2 tsp. sesame oil (I like to use hot toasted)
  • 1 Tbsp. gochujang
  • 2 Tbsp. kewpie mayonnaise
  • 2 tsp. fresh lime juice
  • 1 Tbsp. Togarashi, to garnish
  • Black sesame seeds, to garnish
  • 1 green onion minced, to garnish
  • grapeseed oil, enough to fry the rice cakes

Method
 

  1. Cook sushi rice according to package instructions.
  2. Chop tuna into tiny squares. In a small bowl, mix the tuna gently with the sesame oil, gochujang, kewpie mayo, and lime juice. Cover with saran wrap and set in the fridge.
  3. Lay rice out onto a baking sheet and level it out, forming a tight flat surface. Punch the rice out with a cookie cutter.
  4. In a large frying pan, heat the grapeseed oil (enough to fry the cakes in, a little less than ΒΌ inch high). Fry the rice cake patties until they are brown on each side, about 3-4 minutes, then set aside on a serving dish. Form Quenelles with the tuna mixture (use two spoons and scoop the tuna forming an oblong shape with it), and top the crispy rice cakes. Top with togarashi, black sesame seeds, and/or green onion to garnish.
  5. Enjoy!