Toro Crispy Rice
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
Instructions
- Cook your rice and season with a pinch of salt, 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 hour 30 minutes.
- Mix your toro, sriracha, Japanese mayo, sesame oil 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 minutes. Lower to medium and fry the rice until golden, about 10 minutes total. Do not mess with them. Yields about 14 squares.
- Pipe the toro onto the rice and lightly torch.
- 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.
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