Spicy Tuna on crispy Rice

This is a spin on one of my favorite appetizers from Tao! Back when I was single lol this was my go to date spot because I loveddd the spicy tuna on sticky rice! This is a more deconstructed version which I like because it’s not picture perfect. This is also a very cute date night idea because it doesn’t take long and you guys can form the cute little sushi cakes together lol. Try it below and let me know what you think!

Ingredients (makes 8-10 rice cakes)

• 1/2 lb ahi tuna, cut into cubes (sushi grade..aka safe to eat raw)

• 1 cup of sushi rice, cook according to box instructions & cooled

• vegetable oil for frying

  Ponzu Sauce

• 1/4 cup or so soy sauce 

• 1 valencia orange, juiced 

• a big heaping spoonful of chili flakes in oil (i loveeeee @flybyjing or you can search on amazon chili crisp oil and there are tons of different versions)

  Garnishes

• avocado slices & finely chopped jalapeño

• spicy mayo: 1/4 cup & 2 heaping tablespoons of chili paste like sambal (your local grocery store in the international aisle)

Directions

• Combine the the tuna, spicy chili oil, soy sauce &freshly squeezed orange juice and let the tuna marinate for 5 minutes. Nothing more because you don’t want the acid from the orange to cook the tuna but just flavor it! 

• Sushi rice is the key to this dish because it’s a sticky short grain rice. It’s important to letting the rice cool because then it’s easier to form into little rice cakes and they stick together better.

• Once you form the the cakes, heat up a pan of sauté pan with some vegetable oil on medium heat and add the rice cakes. Let them brown for about 1-2 minutes on each side until they are golden brown and crispy!

• Assemble the spicy tuna on the crispy rice cakes, add the chopped jalapeños for extra spicy, avocado & top with some spicy mayo!