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Roasted Stuffed Dates with Goat Cheese, Walnuts, and Orange Zest Recipe

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4.6 from 6 reviews

This Restaurant-Worthy Spicy Tuna Crispy Rice recipe brings the exquisite flavors and textures of a sushi restaurant into your own kitchen. Featuring perfectly seasoned sushi rice that's pressed, chilled, and pan-fried to crispy perfection, each bite is topped with a spicy, creamy tuna mixture with fresh scallions and a kick of heat from jalapeño and Sriracha mayo. Ideal as a sophisticated appetizer or party snack, this dish combines delicate raw tuna, tangy ponzu sauce, and crunchy rice for an unforgettable taste experience.

Ingredients

Sushi Rice

  • 1 cup sushi rice or other short grain rice
  • 2 Tbsp rice vinegar
  • 1½ tsp granulated sugar
  • ½ tsp Kosher salt
  • ½ cup grapeseed oil or other neutral oil, for pan frying

Tuna Mixture

  • ½ lb sushi-grade ahi tuna
  • 3 scallions, thinly sliced
  • 1 jalapeño, thinly sliced, for serving
  • Black sesame seeds, for serving

Spicy Mayo

  • ½ cup Kewpie mayonnaise
  • ¼ cup Sriracha
  • 3 Tbsp ponzu sauce

Instructions

  1. Cook the Sushi Rice: Rinse 1 cup sushi rice under cool water in a fine mesh strainer until the water runs clear, about 1 minute. Cook the rice according to package directions or in a rice cooker and set aside.
  2. Prepare Sushi Vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp granulated sugar, and ½ tsp Kosher salt. Bring to a simmer over medium-high heat and whisk until fully dissolved. Remove from heat and set aside.
  3. Season the Rice: While the rice is still warm, gently fold the sushi vinegar into the rice using a rice paddle or spatula, being careful not to mash the grains.
  4. Cool and Shape the Rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice into a ½-inch thick even layer. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until firm.
  5. Prepare Tuna: Dice the sushi-grade ahi tuna into small cubes, then finely chop by running your knife through it several more times. Transfer to a mixing bowl and stir in the thinly sliced scallions.
  6. Make Spicy Tuna Mixture: Whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 Tbsp ponzu sauce in a separate bowl. Pour over the chopped tuna and scallions and mix well. Cover and refrigerate until ready to use.
  7. Fry the Crispy Rice: Pour ½ cup neutral grapeseed oil into a large skillet and heat over medium heat until hot enough to lightly sizzle. Cut the chilled rice into rectangles approximately 2 inches by ¾ inch. Fry 7 to 8 pieces at a time for about 2 minutes per side or until golden and crispy. Transfer to a wire rack lined with paper towels to drain. Repeat frying remaining rice, adding more oil if needed.
  8. Assemble and Serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds, a thin slice of jalapeño, and drizzle extra spicy mayo if desired. Serve immediately for best texture and flavor.

Notes

  • For best results, use sushi-grade ahi tuna to ensure freshness and safety when consuming raw fish.
  • You can prepare the sushi rice and vinegar mixture a day ahead to save time on the day of serving.
  • If rice sticks when cutting, wet your hands or knife with water to prevent sticking.
  • Use neutral oils with high smoke points such as grapeseed or canola oil for frying the rice to achieve perfect crispiness without burning.
  • The spicy mayo can be adjusted by varying the amount of Sriracha to suit your preferred level of heat.
  • If you prefer less heat, omit or reduce the jalapeño slices when garnishing.
  • Serve immediately once assembled to enjoy the contrast between crispy rice and creamy tuna topping.

Find it online: https://sweetworldtastes.com/roasted-stuffed-dates-with-goat-cheese-walnuts-and-orange-zest-recipe/