Name: Spicy Tuna Crispy Rice
Cook time: 17700 s
Total time: 17700 s
Yield: 4-5
Ingredients: sushi rice; water; rice vinegar; sugar; salt; mirin; Kombu sheet (optional); Japanese mayo; gochujang; sriracha; toasted sesame oil; sushi grade tuna (or fish of choice); scallions, thinly sliced; Soy sauce to taste

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

About this service: a subscription gets you access to my recipes and 1 LIVE cooking classes a month. I hope I  inspire to cook more, thank you for the support :)

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When you go to a sushi restaurant and you see crispy rice on the menu, the decision is a simple one: you order it. Crispy rice is one of those dishes that you eat as slow possible, savoring each and every bite. Now, imagine if you knew how to make it better than anybody else in the comfort of your own home. Dangerous. Make it for a date and you win.

Spicy Tuna Crispy Rice

Rinse sushi rice until the water runs clear. Soak for 20 minutes.

Prepare the sushi seasoning by mixing together rice vinegar, sugar, salt, and mirin. Optionally add a kombu sheet and heat over medium, stirring until dissolved.

Once the rice is done soaking, empty out the water and refill with equal parts water to rice. Bring to a boil, cover, and simmer on low for 17 minutes. When the rice is done cooking, take off the heat but do not remove the lid for another 10 minutes.

Add 2/3 of the sushi seasoning to the rice, folding it until thoroughly incorporated.

Line a pyrex (or any rectangular dish) with plastic wrap. Add the rice into there and press it in to get a uniform layer. Pack it tightly to form a solid block. The rice should be an even, 1 inch thick layer. Lay more plastic wrap on top, give the rice a final packing, and let sit in the fridge for at least 4 hours.

When ready to fry, wet a knife with water and cut the rice into desired size. Fry rice in batches at 375ºF until golden brown and crispy all over.

Mix Japanese mayo, gochujang, sriracha, and toasted sesame oil.

Chop up tuna to desired size, mix with desired amount of spicy mayo, and thinly sliced scallion. Season with soy sauce to taste.

Serve the spicy tuna on top of the crispy rice and enjoy!