Spicy Tuna Crispy Rice Waffles
A creative fusion twist on the viral crispy rice spicy tuna, featuring golden, shatteringly crisp sushi rice waffles piled high with lush, fiery sashimi-grade ahi tuna, creamy avocado, jalapeño coins, and a savory-sweet unagi drizzle.
Ingredients
- •2 cup short-grain sushi rice, rinsed thoroughly
- •2.25 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
- •0.25 cup microgreens or micro cilantro, for garnish
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux