Crispy Sushi Rice – Recipe by Chef Matthew Stowe
Crispy Sushi Rice
Albacore tuna Tartar, soy sesame dressing, wasabi lime mayo
By Chef Matthew Stowe
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
1/4 cup soy sauce
2 teaspoons sesame oil
1 tablespoon chili garlic sauce
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
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.
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.