Monday, May 10, 2010

Philly Tuna on Crispy Rice Share Tags: appetizer This recipe combines the best of many cultures with crispy fried sushi rice, aaah-mazing ahi tuna, and umami-inducing cream cheese to form the most divine appetizer bites this side of Tokyo. Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes | Servings: 6 1 pound(s) of sashimi-grade Ahi tuna
3 tbsp. of Tobiko (roe)
1/2 tsp. of sesame oil (or to taste)
1/2 tsp. of Sriracha (or to taste)
2 scallions- chopped ultra-fine
2 ounce(s) of Philadelphia cream cheese
1 tbsp. of rice vinegar
2 tbsp. of canola oil
4 tbsp. of butter
1 tbsp. of tamari or soy sauce
3 cup(s) of cooked sushi rice (purchase at store or Asian market)
Finely chop ahi tuna. In a medium bowl, mix tuna, Tobiko, sesame oil, Sriracha, scallions, cream cheese and rice vinegar together. Cover and reserve in refrigerator.
Using a sushi form or saran wrap, tightly pack sushi rice into long rolls to be cut into rectangles 2" long, 1" wide and 1/2" thick. Get as much air out of the rice as possible when you pack it, as more air means more proneness to disintegration.
To fry, use a 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. I lid mine so that popping rice kernels don’t jump out all over the kitchen. Once they are golden on both sides, they are ready for the tuna topping.
Scoop your tuna mixture into a sealing plastic bag and cut the corner off to make a pastry bag. Pipe out a dollop of tuna onto each cube of crispy rice. Garnish with a few extra tobiko eggs for extra color. Alternatively you can garnish with a thinly sliced pepper, but I find the Sriracha gives these babies plenty of kick.