Spicy Tuna Crispy Rice Waffles

• •2 cup short-grain sushi rice, rinsed thoroughly
• •2.3 cup water
• •3 tablespoon rice vinegar
• •1.5 tablespoon granulated sugar
• •1 teaspoon kosher salt
• •2 tablespoon toasted sesame oil (for brushing waffle iron)
• •1 lb sashimi-grade ahi or yellowfin tuna, finely diced
• •3 tablespoon Japanese Kewpie mayonnaise
• •1.5 tablespoon sriracha chili sauce
• •1 teaspoon toasted sesame oil (for tuna mixture)
• •3 stalks scallions, green parts finely sliced
• •1 tablespoon masago or tobiko
• •1 large ripe avocado, pitted and thinly sliced
• •1 jalapeño, sliced into thin coins
• •2 tablespoon unagi sauce (sweet soy eel sauce)
• •1 tablespoon toasted black and white sesame seeds
• •0.3 cup microgreens or micro cilantro, for garnish

Instructions

1. 1

   Cook the rinsed sushi rice with 2.25 cups of water in a rice cooker or covered saucepan. In a small bowl, dissolve the sugar and kosher salt into the rice vinegar, then gently fold the seasoned vinegar into the hot cooked rice using a paddle. Let the rice cool to warm room temperature.

2. 2

   In a chilled mixing bowl, combine the diced sashimi-grade tuna, Kewpie mayonnaise, sriracha, 1 teaspoon of toasted sesame oil, sliced scallions, and masago. Gently fold until evenly coated. Cover and refrigerate until ready to assemble.

3. 3

   Preheat a standard or Belgian waffle iron to high heat. Generously brush both the top and bottom grates with toasted sesame oil to prevent sticking and ensure a crispy exterior.

4. 4

   Evenly spread about 1 to 1.25 cups of seasoned sushi rice across the lower waffle iron surface, pressing down lightly with a silicone spatula moistened with water to form an even, dense layer.

5. 5

   Close the waffle iron and press firmly. Cook for 8 to 12 minutes without opening prematurely, until the rice waffle is deeply golden brown, crunchy, and releases cleanly from the iron. Repeat with remaining rice to yield 4 waffles.

6. 6

   Transfer the cooked rice waffles to a wire cooling rack for 2 minutes to keep them crisp and prevent condensation from softening the crust.

7. 7

   To serve, arrange each warm crispy rice waffle on a plate (cut into quarters if desired). Fan fresh avocado slices over the waffles, top generously with the chilled spicy tuna tartare, and garnish with jalapeño coins, a drizzle of unagi sauce, toasted sesame seeds, and microgreens. Serve immediately.

Chef's Tips

• 💡Ensure the waffle iron is fully preheated and well-oiled with sesame oil to guarantee a crunchy crust that releases easily.
• 💡Keep the diced tuna cold until the very moment of assembly; the contrast of hot, crisp rice and chilled, silky spicy tuna is essential to the dish.
• 💡Rest the crisp rice waffles on a wire rack rather than a flat plate so steam can escape, preserving maximum crunch.
• 💡Wet your hands or spatula with cold water while handling the sushi rice to keep it from sticking.