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Um einen köstlichen scharfen Thunfisch mit knusprigem Reis zuzubereiten, braucht man frische Zutaten. Hier sind die Schritte, die ich empfehle.

Spicy Tuna Crispy Rice: A Homemade Delight from Well Seasoned Studio

Entdecke das Rezept für scharfen Thunfisch mit knusprigem Reis – ein köstlicher Snack, den du ganz einfach zu Hause zubereiten kannst! Perfekt für Partys oder gemütliche Filmabende, wird dieser Snack deine Gäste begeistern. Lerne Schritt für Schritt, wie du die perfekten Reis-Küchlein und die scharfe Thunfisch-Mischung zubereitest. Klicke jetzt durch, um das volle Rezept und kreative Tipps zu entdecken!
Rezept drucken Pin Recipe

Zutaten
  

1 cup sushi rice

1 1/4 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 avocado, sliced

1/2 pound sushi-grade tuna, diced

2 tablespoons sriracha

1 tablespoon mayonnaise (preferably Japanese Kewpie)

1 teaspoon sesame oil

1/4 cup green onions, finely chopped

1 tablespoon black sesame seeds

1 cup vegetable oil (for frying)

Wasabi and pickled ginger for serving (optional)

Anleitungen
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

    Season the Rice: In a small saucepan, combine rice vinegar, sugar, and salt over low heat. Stir until sugar is dissolved. Once the rice has rested, fluff it with a fork and gently mix in the vinegar mixture. Allow the rice to cool to room temperature.

      Make the Spicy Tuna: In a bowl, combine the diced tuna, sriracha, mayonnaise, and sesame oil. Mix well and adjust the spice level according to your preference. Add chopped green onions and gently fold to combine.

        Form the Crispy Rice: Once the sushi rice has cooled, moisten your hands with water and scoop a small amount of rice (about 2 tablespoons) into your palm. Form it into a rectangular-shaped cake. Repeat this step until all the rice is shaped.

          Fry the Rice Cakes: In a large skillet or pan, heat vegetable oil over medium-high heat. Carefully place the rice cakes in the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and drain on paper towels.

            Assemble the Dish: Place the crispy rice cakes on a serving platter. Top each cake with a generous spoonful of the spicy tuna mixture. Drizzle with extra sriracha and sprinkle with black sesame seeds.

              Garnish and Serve: Arrange the avocado slices around the rice cakes. Serve immediately with wasabi and pickled ginger on the side for an extra kick.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6