Spicy Tuna Crispy Rice

These are inspired by a dish everyone loves at Nobo. Also note that you can sear your tuna or salmon if raw fish doesn’t appeal.

Rice

1 c sushi or short grain rice
1 1⁄2 c water
3 T rice vinegar
2 T granulated sugar
1 t kosher salt
Avocado oil

Tuna

1 lb sashimi-grade ahi or yellowfin tuna, or salmon if you prefer
1⁄4 c mayonnaise, Kewpi if possible
2 T sriracha sauce
2 T soy sauce
1 t garlic chili paste
1 t sesame oil
1⁄2 a lime, juiced

Topping options for serving:

Avocado slices
Jalapeno slices
Chili crisp
Cilantro
Everything bagel seasoning

Combine vinegar and sugar, heating until sugar melts. Stir in sesame oil and salt.

Line an 8x8” square baking pan with plastic wrap.

Rinse rice well. Add rice and water to a medium saucepan and bring to a boil. Cover, lower heat to a simmer and cook for 20 minutes. Turn off the heat and let rice sit, covered, for 10 minutes more. Fluff. Season rice with vinegar mixture.

Tightly pack the rice into the prepared pan. Cover and refrigerate 2 hours, or freeze for 30 minutes.

Remove rice block from the pan and slice into rectangles. To air fry, preheat fryer to 425. Spray both sides of rectangles with avocado oil. Air fry 15 minutes, then turn, and cook an additional 10 minutes until browned and crispy at the edges. To pan fry, add avocado oil to a depth of 1⁄4-inch in a medium skillet. Cook rice rectangles over medium high heat about 3 minutes per side. Don’t let them touch as they will stick to each other. Drain on paper towels.

Dice tuna into small pieces. Mix with mayo, sriracha, soy sauce, chili garlic paste, sesame oil, and lime juice. Taste for seasoning.

Top crispy rice with tuna mixture, and toppings of your choice.

Make dressing by whisking scallions, soy sauce, garlic chili paste, rice vinegar, fish sauce, honey, and oil in a large bowl. Cube the fish, raw or cooked, add to the dressing with sesame seeds and stir together. If not using right away, refrigerate.

To make wonton crisps, heat oil in a wok or deep skillet. Combine garlic powder, salt, and cayenne together in a small bowl, and set aside. Cut each square wonton wrapper diagonally in half to create two triangles. I just cut through the whole stack at once. Fry several won ton wrappers at a time, flipping them over after a minute and browning each side equally. Remove from the pan to a paper towel lined plate and sprinkle with the seasoning mixture. Repeat, cooking them in batches.

Divide rice, if using, among bowls and top with greens, cabbage, and poke. Add other toppings as desired. Sprinkle with sesame seeds, chili crisp, and cilantro and drizzle with some sriracha mayonnaise. Serve with wonton crisps on the side.