Story: Spicy Tuna Crispy Rice
Episode: 5
Presenter: Brendan Pang
Air Date: 16th July

Brendan utilises superior Japanese knives to show us a unique and tasty way to serve Sushi-grade Tuna on crispy rice squares.

• Japanese knives are recognised as being some of the world ’s highest quality tools for the kitchen. The artisans that craft them dedicate their entire lives to honing their craft.
• There are multiple knife making regions of Japan, which draw on the knowledge from edged tool and Samurai sword making methods from the 1200 ’s.
• Some of these artisans are 8th generation blacksmiths. The knives produced in small quantities each year are seen as art as much as functional pieces for kitchen use.
• Chef ’s Edge works directly with these artisans to support them in their pursuit of excellence and their continuation of these traditional crafts. Despite their adherence to traditional methods, the artisana are always curious to hear the end user ’s feedback on their knives.
• Chef ’s Edge cultivates strong working relationships with particular artisans to ensure the finest chef knives Japan has to offer are available to the Australian market at affordable prices.

RECIPE

Spicy Tuna Crispy Rice

Ingredients

Sushi Rice

• 1 cup Japanese short grain rice
• 1½ cups water
• 1 tbsp seasoned rice vinegar
• Grapeseed oil, to fry

Spicy Kewpie Mayo

• 3 tbsp Kewpie mayo
• 2 tbsp Sriracha
• 1 tbsp sesame oil
• 2 tsp mirin

Tuna 

• 300g sashimi grade tuna
• 1 avocado, sliced thinly
• 2 spring onions, finely sliced
• 2 tsp tobiko (optional)
• 2 tsp sesame seeds
• 1 jalapeno thinly sliced

Method

Rice

1. Rinse rice until the water runs clear.
2. Combine washed rice and water in a medium saucepan.
3. Bring the rice to a low boil, then reduce the heat to low.
4. Cover the pot and simmer for 20 minutes or until the water is absorbed.
5. Remove from the heat and let sit covered for 10 minutes.
6. Fluff the rice with a fork.

Sushi Rice

1. Transfer rice to a bowl and season with seasoned rice vinegar.
2. Gently fluff and fan the rice, careful to not smash the grains.
3. Line a baking sheet with cling wrap.
4. Gently transfer the rice to the pan and spread with a spatula to make an even ½-inch layer.
5. You want the rice to be thick enough to pan fry and hold the heavy tuna.
6. Wrap the rice and refrigerate for at least 2 hours or overnight.
7. Or freeze for 30 minutes.

Spicy mayo and tuna mixture

1. Add kewpie mayo, Sriracha, sesame oil, and mirin to a small bowl.
2. Mix until the ingredients are incorporated.
3. Use a sharp knife to mince the tuna. In a medium bowl, add minced tuna, spring onion, tobiko, and the spicy Kewpie mayo sauce.
4. Gently fold the ingredients until the tuna is coated in the sauce.

Crispy Rice Squares

1. Remove rice and cut into 2-inch rectangles, 12 pieces total.
2. Rewet the knife in between slices to keep the rice from sticking to the knife.
3. Pan fry until golden and crisp.

Assembly

1. Arrange the crispy rice on a platter.
2. Top with sliced avocado, a spoonful of the tuna mixture, a sprinkle of toasted sesame seeds, and a thin slice of jalapeno.

For more information:
www.chefs-edge.com.au