Crispy rice, spicy tuna & caviar
Ingredients
Crispy rice
400 gr Sushi rice
5 tbs Sushi seasoning
Handful Kombu
Spicy tuna
300 gr Fresh tuna
3 tbs Kewpie mayo
3 tbs Sriracha
4 tbs Ponzu
1 ts Sesame oil
5 gr White pepper
Pinch Sichimi togarashi
Garnish
100 gr Caviar
1 Jalapeno
2 tbs Furikake
Preparation
Crispy rice
Cook your sushi rice with kombu, season with sushi seasoning. Transfer the rice to a foil-covered bowl, cover and place in the refrigerator for 12 hours.
Spicy tuna
Cut the tuna into cubes and chop to desired consistency. Mix with kewpie mayo, sriracha, ponzu, sesame oil and a dash of sichimi togarashi to taste. Refrigerate until ready to use.
Frying rice
Preheat the vegetable oil to 180 degrees. After 12 hours, remove the rice from the refrigerator and cut into even rectangles. Count 1-3 per person depending on whether it is an amuse or starter. Fry the rice until golden brown and crispy.
Finishing the dish
Garnish the crispy rice with the tuna, caviar, sliced jalapeño and furikake.
