Crispy Rice Tartare Flight (Tuna, Salmon, and Yellowtail)
Crispy fried sushi rice cubes served with a trio of raw fish tartares - yellowtail with jalapeño and yuzu, spicy tuna, and salmon with salsa macha - alongside homemade eel sauce.
Equipment
- rice cooker (recommended), or saucepan with lid
- 2 Rimmed baking sheets
- plastic wrap
- small saucepan
- heavy bottomed pot, or deep skillet, for frying
- wire rack
- Sharp knife
- toothpicks or cocktail picks
- 3 small serving bowls
Ingredients
Crispy Rice
- 1 3/4 cups sushi rice short grain
- 2 1/2 cups water + 2 tablespoons
- 1 kombu strip optional
- 1 pinch salt
- 2 teaspoons sugar
- 2 3/4 tablespoon rice vinegar
- 2 3/4 tablespoon potato starch
- avocado oil for frying
Eel Sauce
- 1/3 cup tamari
- 1/3 cup mirin
- 1/3 cup cane sugar
Spicy Tuna Tartare
- 8 oz sushi-grade tuna finely chopped
- 2 tablespoons Japanese mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 1 lemon zest only
- 1 tablespoons chives finely chopped, plus more for topping
Salmon Tartare
- 8 oz sushi-grade salmon finely chopped
- 1 tablespoon salsa macha or chili crisp
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon soy
- 2 tablespoons chives finely chopped
- 1 lemon zest only
- 1 teaspoon black and toasted sesame seeds for topping
Yellowtail Tartare
- 8 oz sushi-grade yellowtail finely chopped
- 2 scallions chopped
- 2 teaspoons yuzu juice
- 1.5 teaspoons soy sauce
- 2 teaspoons Japanese mayonnaise
- 1 lemon zest only
- 1 jalapeño seeded and chopped, plus 1 slice for topping
Instructions
- Season the Rice: Stir the sugar and rice vinegar together in a small bowl until dissolved. Add the vinegar mixture and potato starch to the hot rice and fold until evenly combined throughout.
- Press and Chill: Line a rimmed baking sheet with plastic wrap. Press the seasoned rice firmly into an even layer about ¾ inch thick. Cover with plastic wrap, set a second baking sheet on top, and weight it lightly. Refrigerate for 4 to 8 hours, then transfer to the freezer for 30 minutes until firm but not frozen solid.
- Make the Eel Sauce: Combine the tamari, mirin, and cane sugar in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for 5 to 7 minutes until the sauce lightly coats the back of a spoon. Remove from heat and let cool completely. Transfer to a small serving bowl.
- Pan Fry the Rice: Cut the chilled rice slab into 1-inch squares. Heat a thin layer of avocado oil in a heavy skillet over medium heat. Working in batches, fry the squares one side at a time without moving them, about 2 to 3 minutes per side, until deeply golden. Transfer to a wire rack to drain. Insert a toothpick into each piece while still warm.
- Make the Tartares:• Spicy Tuna Tartare - Combine the tuna, mayonnaise, sriracha, sesame oil, sugar, soy sauce, chives, and lemon zest. Top with chives.• Salmon Tartare - Combine the salmon, salsa macha, mayonnaise, sesame oil, chives, and lemon zest. Top with sesame seeds.• Yellowtail Tartare - Combine the yellowtail, scallions, yuzu juice, soy sauce, mayonnaise, lemon zest, and jalapeño. Top with a jalapeño slice.• Cover all three bowls and refrigerate until ready to serve.
- To Serve: Arrange the crispy rice on a board or platter alongside the three tartare bowls and the eel sauce. Serve immediately with the tartares straight from the refrigerator.
Note: Keep tartare bowls refrigerated until the board is ready to serve. Raw fish should not sit at room temperature for longer than 2 hours - reduce that to 1 hour if serving outdoors in warm weather. Set bowls over crushed ice if the board will be out for an extended period.
Nutrition information is automatically calculated, so should only be used as an approximation.