Crispy Sushi Rice - Recipe by Chef Matthew Stowe - Joseph Richard Group
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Crispy Sushi Rice – Recipe by Chef Matthew Stowe

Crispy Sushi Rice

Albacore tuna Tartar, soy sesame dressing, wasabi lime mayo

By Chef Matthew Stowe

@matthewstowe

Sushi Rice

2 cups uncooked short grain glutinous rice (sushi rice)

3 cups water

½ cup seasoned rice vinegar

1 cup rice flour

Wasabi Lime Mayo

1 cup mayonnaise

2 tablespoons lime juice

1 tablespoon wasabi paste

Soy Dressing

1/4 cup soy sauce

2 teaspoons sesame oil

1 tablespoon chili garlic sauce

Tartare

1 cup albacore tuna diced into 1/8” cubes

3 tablespoons green onions, thinly sliced

1 teaspoon sesame seeds

3 tablespoons pickled ginger, finely minced

Garnish

12 slices cucumber 1/16” thick rounds

12 cilantro leaves

3-4 litres of canola oil for frying

For the sushi rice:

Place rice in a strainer and run cold water over it for 5 minutes to rinse the rice. Drain rice well.  Place drained rice in a medium saucepot.  Cover rice with 3 cups of water and cover pot with a tight-fitting lid.  Place on medium high heat and bring to a boil.  Once water boils reduce heat to low and cook for 20 minutes.  Remove from heat and allow rice to sit covered for 5 minutes. Using a spatula transfer cooked rice to a medium mixing bowl.  Drizzle rice vinegar over the rice and mix until very well combined.  Place rice into a baking dish and spread out until rice is approx. ¾” thick.  Place rice in the refrigerator uncovered until cold.  Remove from refrigerator, trim the edges of the rice and cut into 1” x 1” cubes.  Set aside in refrigerator until ready to use.  Should have at least 12 cubes.

For the mayo: 

Combine all ingredients in a small mixing bowl and whisk until combined.  Transfer mayo to a squeeze bottle and place in the refrigerator until ready to use.

For the soy dressing:

Combine all ingredients in a small mixing bowl and whisk until combined. 

Store in the refrigerator until ready to use.

To fry the rice:

Heat a large pot of oil to 350 degrees. (Have at least 7 inches deep canola oil with an additional 5 inches of clearance from the top of the pot, or use a countertop deep fryer.

Combine the rice cubes and rice flour in a medium sized bowl and toss until each cube is evenly covered on all sides with flour.  Using a sieve shake off any excess flour from the cubes.  Place coated cubes in the fryer and cook for 4 minutes until golden brown.  Remove from the fryer and place on a paper towel-lined tray to drain. Allow to cool slightly.

For the tartare: 

Combine the tuna, pickled ginger, green onions and sesame seeds in a small mixing bowl.  Drizzle in the soy dressing until the tuna is evenly coated and well mixed.

To assemble:

Place 12 sushi cubes on a plate and top each with a slice of cucumber.  Divide the tartare among the sushi rice, placing approximately 1 tablespoon of the tuna mixture on top of each cube.  Drizzle lime mayo over the top of the tuna and garnish with cilantro.

Recipe makes 12-15 sushi cubes.