Monday night was Bill and my two year anniversary. This may not seem like a huge deal, but as an almost twenty five year old, it’s crazy to think that I’ve spent over 100 weeks of my life with one person. Even weirder to think is how many meals we’ve shared- either going out to eat or cooking together at each of our houses. With as many meals as we’ve had together, we had never has spicy tuna on crispy rice together until three weeks ago. If you’ve never tried Sushi Roko- and you’re not on a budget- I definitely suggest you make a trip- the spicy tuna on crispy rice is a must. I’m no stranger to the crispy rice, but since I’ve been trying to eat healthier, I’ve been avoiding my fried friends. After taking a sushi making class for a friend’s birthday in February, I had already planned on making a sushi feast to celebrate our anniversary, but I knew I’d have to try a rendition on this SoCal sushi favorite. The biggest piece of advise I can give on this dish is patience and planning ahead. Make the rice the night before and let the molds chill in the fridge- it’ll make the frying process a whole lot easier!
1 lb Sashimi grade Ahi tuna, minced
sesame oil, to taste
Sriracha, to taste
2 scallions, chopped
1/4 c Kewpie Japanese Mayonnaise
2 tbsp canola oil
4 tbsb butter
3 cups cooked sushi rice
In a medium bowl, mix all tuna ingredients together. Cover and reserve in refrigerator. You can make this a few hours in advance so that the flavors marry.
I used spam sushi mold to pack my rice tight and get it to form perfect rectangles. The idea is to pack the rice as tightly as possible, cut it into rectangles about 2″x1.5″ and fry it in the butter and oil.
To fry, use a small non-stick skillet and heat a bit of butter, touch of oil and tad of tamari until hot. Fry rice pieces a few at a time on both sides to avoid overcrowding. Once they are golden on both sides, they are ready for the tuna topping.
Place a teaspoon-sized dollop of tuna on top of the rice and serve with soy sauce.