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Bluefin Toro Crispy Rice ❤️ Toro is one of my absolute favorites, it is the fatty part or the tuna and as much as I love it raw, I feel like torching it ever so slightly does something very special to that fat.

I always get asked what torch I use, and here it is!

If you loved this recipe, check out my Torched Salmon Crispy Rice!

Why You’ll Love Bluefin Toro Crispy Rice

You know that I am OBSESSED with crispy rice, and this one is EPIC! I love them because they are so versatile and you can pretty much top it with anything your heart desires. In this case, I decided to do bluefin toro which I adore and the combo was amazing. It is spicy, crispy and sooo flavorful.

Substitutions

If you can’t find bluefin toro, you can use ahi, or pretty much any fish you desire… such as salmon. If you aren’t a huge fan of spicy, you can adjust the amount of sriracha you add to the mix, and you can also leave the serrano out.

Bluefin Toro Crispy Rice
Bluefin Toro Crispy Rice

Bluefin Toro Crispy Rice

By Nadia Aidi
Bluefin Toro Crispy Rice… Toro is one of my absolute favorites, it is the fatty part or the tuna and as much as I love it raw, I feel like torching it ever so slightly does something very special to that fat ❤️.

Ingredients 

  • 8 oz bluefin toro, chopped pretty small
  • 1/4 c japanese mayo
  • 2-3 tbsp sriracha
  • 1/4 cup chives
  • 1 tsp tamari
  • 1 tsp sesame oil
  • 1.5 tbsp + 1/2 tsp cane sugar
  • 1.5 cup calrose or sushi rice, I cooked mine on a rice cooker, so followed those directions
  • 3 tbsp rice vinegar
  • Pinch of salt
  • Serrano peppers, sliced

Directions 

  • Cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar
  • Press into a large mold or a couple smaller ones for about 3/4-1 inch thickness. Press in real well and let sit in the freezer for 1 hr 30 minutes
  • Mix your toro, sriracha, japanese mayo, and chives well. Let sit in fridge for 15 minutes
  • Cut the rice into squares
  • Add some avocado oil to a pan (about 1/2 inch) and preheat on high for 2.5 min. Lower to medium and fry the rice until golden, about 10 min total. Do not be messing with them. Yields about 14 squares
  • Pipe the toro onto the rice, and lightly torch
  • Top with serrano and serve with tamari + lemon

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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