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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 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.

Toro Crispy Rice

How To Prepare Toro Crispy Rice

🍚 First, cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.

❄️ Secondly, press into a large mold or a couple smaller ones for about 3/4-1 inch thickness. Then, press in real well and let sit in the freezer for 1 hour 30 minutes.

🐟 Mix your toro, sriracha, Japanese mayo, and chives well. Then, let sit in fridge for 15 minutes.

🔪 Then, cut the rice into squares.

🥑 Add some avocado oil to a pan (about 1/2 inch) and preheat on high for 2.5 minutes. Then, lower to medium and fry the rice until golden, about 10 minutes total. Do not be messing with them. Yields about 14 squares.

🔥 Then, pipe the toro onto the rice, and lightly torch.

🌶 Lastly, top with Serrano and serve with Tamari and lemon.

Substitutions and Variations

  1. You can use any fish of your choice, such as salmon. If you can’t find bluefin toro, you can use ahi.
  2. You can adjust the amount of sriracha to your desired level of heat.
  3. You can use any pepper of choice, such as jalapeño instead of Serrano.

Chef Nadia’s Tip

Always use sushi rice when making crispy rice!

Bluefin Toro Crispy Rice

Similar Recipes

Common Questions

How do I know if my rice is sushi rice?

You can find sushi rice as Japonica, Calrose, Japanese sushi rice or California sushi rice.

Can I use regular short grain rice?

No, I wouldn’t since it won’t stick like sushi rice does.

Can I use a different fish?

Yes absolutely! You can use any fish of choice, such as salmon. If you are struggling to find bluefin toro, you can use ahi.

What rice do you use?

I use Calrose Rice by Botan.

What torch do you use?

I use Rösle Kitchen Torch.

Toro Crispy Rice

By Nadia Aidi
Prep 5 minutes
Cook 20 minutes
Freezing Time 1 hour 45 minutes
Total 2 hours 10 minutes
Servings: 14
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 cup japanese mayo
  • 2.5 tbsp sriracha
  • 1/4 cup chives
  • 1 tsp tamari
  • 1 tsp sesame oil
  • 1.5 tbsp cane sugar, + 1/2 tsp
  • 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, for topping

Directions 

  • First, cook your rice and season with a pinch of salt, the rice vinegar and 1.5 tbsp sugar.
  • Secondly, press into a large mold or a couple smaller ones for about 3/4-1 inch thickness. Then, press in real well and let sit in the freezer for 1 hour 30 minutes.
  • Mix your toro, sriracha, Japanese mayo, and chives well. Then, let sit in fridge for 15 minutes.
  • Then, cut the rice into squares.
  • Add some avocado oil to a pan (about 1/2 inch) and preheat on high for 2.5 minutes. Then, lower to medium and fry the rice until golden, about 10 minutes total. Do not be messing with them. Yields about 14 squares.
  • Then, pipe the toro onto the rice, and lightly torch.
  • Lastly, top with Serrano and serve with Tamari and lemon.

Nutrition

Calories: 77kcal, Carbohydrates: 5g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 118mg, Potassium: 50mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 391IU, Vitamin C: 2mg, Calcium: 3mg, Iron: 0.2mg

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

Additional Info

Course: Appetizer
Cuisine: Asian, Mexican

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