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Spicy Bluefin Toro (aburi style) + 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 ❤️.

Spicy Bluefin Toro (Aburi style) + Crispy Rice

By Nadia Aidi
Spicy Bluefin Toro (Aburi style) + 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 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, top with serrano and serve with tamari + lemon

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

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