Good food should feel warm, generous, and worth passing around, and that is the spirit behind Sushi Rice. I would set this in the middle of the table and let everyone help themselves. I hope you enjoy both the making and the sharing of it.
Ingredients
Sushi rice
- 2 cup sushi rice
- 2 cup water
- 1/4 cup unseasoned rice vinegar
- 1 tsp salt
- 2 tsp sugar
- 1/3 cup oil for frying
Tuna filling
- 5 lb tuna
- 1 tbs soy sauce
- 1 tbs yuzu
- 1-2 tbs sriracha to taste
- 3 tbs kewpie mayonnaise
- 1/2 tsp sesame oil
- 3 tbs finely diced green onions
Topping
- Sesame seeds, black and toasted
- 1/2 avocado cubed
- Unagi sauce optional
Instructions
- Rinse the rice under cold running water until the water runs clear. Add the rice and measured water to a pot and bring to a boil. Cover, reduce the heat to low, and cook until the water is fully absorbed and the rice is tender. In a separate bowl, gently heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fluff to distribute the seasoning evenly.
- Allow the rice to cool until comfortable to handle. Line a shallow container with plastic wrap, spread the rice evenly inside, and press down firmly to help it hold together. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm. You can prepare the rice a day ahead to save time.
- To prepare the tuna, combine ⅓ cup sugar and ⅓ cup salt in a bowl. Coat the tuna thoroughly with the mixture and let it rest for 30 minutes in the refrigerator to draw out excess moisture. Rinse thoroughly under cold water to remove the curing mixture, then pat dry. Finely chop the tuna and mix with the remaining ingredients in your tuna recipe until well combined. Keep refrigerated until ready to serve.
- Remove the chilled rice from the mold and peel away the plastic wrap. Cut the rice into triangles, squares, or rectangular strips, depending on your preferred presentation. Heat a thin layer of oil in a skillet over medium heat and fry the rice pieces on both sides until golden brown and crispy. Transfer to a paper towel-lined plate to drain briefly.
- Arrange the crispy rice on a serving platter and spoon the tuna mixture on top. Finish each piece with thinly sliced avocado, a drizzle of unagi sauce, and a sprinkle of sesame seeds. Serve immediately while the rice is crispy, contrasting beautifully with the flavorful tuna and creamy avocado.
Another delicious way to serve it: For a simpler alternative, cut tortillas into triangles and fry until golden and crisp. Top with the tuna mixture, avocado, unagi sauce, and sesame seeds for an easy, crunchy appetizer.
Food safety note: Salt-and-sugar curing does not reliably eliminate parasites or harmful bacteria. If serving the tuna raw, use fish specifically handled for raw consumption and keep it refrigerated throughout preparation.