Tuna Crispy Rice
Tuna Crispy Rice ❤️ They are SO cute, so good and so easy to make. Perfect for appetizer season! PS if you are not using Gochujang regularly you are missing out, it is the most epic Korean chili paste ever,
Ingredients
- 2 cans tuna
- 1/4 cup japanese mayo, kewpie
- 2 tbsp gochujang, adjust if you want it less spicy
- 1 tsp sesame oil
- 1 tsp tamari
- 1/4 cup chives, finely chopped and adjust if you want less
- Serrano pepper, sliced, to taste
- Black and white sesame seeds , to taste
- 1 cup calrose rice, wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook in a rice cooker. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt
Instructions
- First, rub some sesame oil on your hands and form the rice balls. Let sit in the freezer for 20-30 minutes.
- Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls). Then, fry the rice on both sides until golden. It was about 3-4 minutes per side.
- Combine the Japanese mayo, Gochujang, rice vinegar, Tamari, tuna, chives, and sesame oil.
- Then, add tuna mixture to a food processor and form kind of like a pate.
- Poke a hole in the rice balls with your thumb. Using a piping bag fill the crispy rice balls.
- Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.
Nutrition
Calories: 181kcal, Carbohydrates: 20g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 18mg, Sodium: 182mg, Potassium: 114mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 91IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.