Spicy Tuna Tartare on Crispy Rice

I love this recipe - it’s a total crowd-pleaser every single time! Fresh, spicy (but in a different way) tuna tartare, a well-seasoned crispy rice base, and caviar… what more could you ask for?

For the tuna tartare

• 1 nice piece of sushi-grade tuna
• 1/2 cup Kewpie mayonnaise

• A few pieces of kimchi and 1 tbsp of the fermentation juice (according to your heat tolerance). Personally, to keep a good balance with the caviar, I use about 1/3 cup of chopped kimchi and 1 tbsp of the juice.

Blend the Kewpie mayonnaise and kimchi until smooth. Add the desired amount of this mixture to the tuna.

Crispy rice

Cook the sushi rice according to the instructions. Personally, I season sushi rice with 1/3 cup of seasoning (1/3 cup rice vinegar, 1 tbsp salt, 1 tbsp sugar) for 2 cups of rice. For crispy rice, I like to increase this ratio to 1/2 cup. It makes the rice more flavorful and slightly sweeter. Once the rice is cooked, mix it with the seasoning and spread it into a non-reactive dish (I love using Cambro containers). Press the rice down firmly and refrigerate for at least 6-8 hours.

Assembly

All that’s left is assembly! To fry the rice, heat peanut oil to 365-375°F and carefully place the rice into the oil. Once it’s nicely crispy, remove it and drain it on paper towels. Finish with a pinch of fleur de sel and very lightly ground black pepper. Top with a generous portion of tuna tartare. Add chives and caviar. Let’s go! 🍣✨