The perfect Crispy Tuna Rice Recipe: Makes ~18 crispy tuna rice Ingredients: For the rice: - 1 cup rice - 1 cup water For the rice seasoning: - 3 tbsp rice vinegar - 2.5 tbsp sugar - 1 tbsp sugar - Splash mirin For the spicy mayo: - 3/4 cup kewpie mayo - 1/2 tbsp gochujang - 1 tbsp sriracha - 1 tbsp sesame oil For the tuna: - ~.4 lb bluefin tuna (this is typically the weight my tuna is from the asian market) - The spicy mayo - 1 tbsp soy sauce - 2 scallions, finely chopped - Neutral oil, for frying - 1 serrano pepper, thinly sliced Method: 1. Place the rice in a saucepan and cover it in cold water. Soak for 30 minutes. Drain the rice well and place it back into the saucepan with the 1 cup water. Place over a high heat and bring to a boil, and then turn the heat down to low, cover with a lid, and cook for 18 minutes. Remove from the heat and allow to sit, covered, for 10 minutes. 2. While the rice is cooking make the rice seasoning by placing all of the ingredients into a small saucepan, and bring to a simmer until all of the ingredients are dissolved. 3. After the rice has set, remove the lid and fluff the rice. Add the seasoning and mix until combined. 4. Place the rice into a plastic wrap lined tray. The rice should be about 1/2-3/4 inch thick so it might not fill the entire tray. 5. Place the rice into the fridge for at least 2 hours. 6. Combine the spicy mayo ingredients and finely chop the tuna. Add the tuna to the spicy mayo along with the scallions and the soy sauce. Place into the fridge while finishing the rice. 7. Heat about 2 inches of neutral oil to 350 and slice the rice into small rectangles. Place 2-3 pieces of the rice into the oil at a time until they reach a golden brown color. Remove the rice from the oil, and allow it to cool before topping with the tuna and a thinly sliced Serrano pepper. #crispytunarice #privatechef #crispytunaricerecipe #nycprivatechef