Cooking Date with Fiona :)
Fiona is my SF friend that I have known just over 2 years... we instantly connected and now we are life long foodie date lovers <3! However, this was our first cooking date- it was long overdue :)
Obviously, Fiona and I share many foodie stories and I have talked to her many times about the spicy Tuna Crispy Rice I enjoyed at Koi and Tao. When we made our cooking date, she immediately asked if we could attempt this recipe! I guess I talked about it THAT much, it was the first thing on her mind LOL!
The idea of this product is to have yummy spicy tuna chopped up sitting on a block of rice that is crispy & full of flavor! We were both shocked with our outcome- at least on the tuna side.. I could not believe how good it tasted and how similar to the restaurants! We did have a little problem with the rice... it had the seasoning we were going for- but it kept falling apart. Still thinking on a better way to do that or maybe make a rice bowl out of it instead? again, still debating....
As a bonus- I had bought some Shishito Peppers and we flash fried them for our appetizer... mmm delish and I highly recommend it! Literally just add oil to a pan and fry the peppers until charred on both sides!
Spicy Tuna: Mince the tuna as small or big as you want (can cube it). Mix tuna with the following ingredients. Put in fridge for about 20 mins or so to marinate. This allows the flavors to soak into the tuna but surface once it is time to eat it!
6 ounces minced sushi grade tuna (I bought more than double because we were making this as a meal)
Dash of Sesame Oil
1 Teaspoon Sriracha- More if you want the heat- we definitely added more ;)
2 Scallions- Finely Chopped- I omitted this
1 Tablespoon Japanese Mayo- I was told Kewpie was the best so that is what I bought!
Crispy Rice: Heat the butter and soy sauce in the pan over medium high heat. When it is bubbling and hot, add the rice and sauté each side until golden brown. Top each piece of rice with some tuna.
2 Cups cooked rice (sushi rice)
4 Tablespoons Unsalted Butter
Dash of Soy Sauce (I used more)
Garnish- Top each spicy tuna crispy rice with either a slice of jalapeño pepper or Shishito!
*Note about sushi rice- the way Fiona cooked the rice is below. Can put rice in between plastic wrap in order to harden and make into rectangles for frying.
1. Rinse sushi rice until water runs clear
2. Cook as normal
3. Once done, mix the rice for 10 minutes allowing steam to be released.
4. At this time also stir in the vinegar mixture:
6 Tablespoons vinegar, 5 Tablespoons sugar, 3 Teaspoons salt.
Obviously, Fiona and I share many foodie stories and I have talked to her many times about the spicy Tuna Crispy Rice I enjoyed at Koi and Tao. When we made our cooking date, she immediately asked if we could attempt this recipe! I guess I talked about it THAT much, it was the first thing on her mind LOL!
The idea of this product is to have yummy spicy tuna chopped up sitting on a block of rice that is crispy & full of flavor! We were both shocked with our outcome- at least on the tuna side.. I could not believe how good it tasted and how similar to the restaurants! We did have a little problem with the rice... it had the seasoning we were going for- but it kept falling apart. Still thinking on a better way to do that or maybe make a rice bowl out of it instead? again, still debating....
As a bonus- I had bought some Shishito Peppers and we flash fried them for our appetizer... mmm delish and I highly recommend it! Literally just add oil to a pan and fry the peppers until charred on both sides!
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| Shishito Peppers Flash Fried |
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| Our version of the Spicy Tuna Crispy Rice |
Spicy Tuna: Mince the tuna as small or big as you want (can cube it). Mix tuna with the following ingredients. Put in fridge for about 20 mins or so to marinate. This allows the flavors to soak into the tuna but surface once it is time to eat it!
6 ounces minced sushi grade tuna (I bought more than double because we were making this as a meal)
Dash of Sesame Oil
1 Teaspoon Sriracha- More if you want the heat- we definitely added more ;)
2 Scallions- Finely Chopped- I omitted this
1 Tablespoon Japanese Mayo- I was told Kewpie was the best so that is what I bought!
Crispy Rice: Heat the butter and soy sauce in the pan over medium high heat. When it is bubbling and hot, add the rice and sauté each side until golden brown. Top each piece of rice with some tuna.
2 Cups cooked rice (sushi rice)
4 Tablespoons Unsalted Butter
Dash of Soy Sauce (I used more)
Garnish- Top each spicy tuna crispy rice with either a slice of jalapeño pepper or Shishito!
*Note about sushi rice- the way Fiona cooked the rice is below. Can put rice in between plastic wrap in order to harden and make into rectangles for frying.
1. Rinse sushi rice until water runs clear
2. Cook as normal
3. Once done, mix the rice for 10 minutes allowing steam to be released.
4. At this time also stir in the vinegar mixture:
6 Tablespoons vinegar, 5 Tablespoons sugar, 3 Teaspoons salt.
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| Koi's Spicy Tuna |
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| Tao's Spicy Tuna |
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