Tuna Tartare & Crispy Rice

Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.

While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.

Once rice is done, remove rice from cooker and add your vinegar-sugar-salt mixture while rice is hot, and mix in.

With plastic wrap, cover you’re the vessel you will use to store your rice in the fridge, I recommend it be something where the rice and spread out enough and isn’t too thick/thin. Once it is in the vessel, cover the top and store in the fridge for at least an hour. The longer the better, up to 24 hours.

Start by cutting the sashimi tuna into small cubes

Mix the chopped tuna, soy sauce, sesame seed oil, fresh ginger, chives, and sea salt into a bowl and mix it up gently.

Cover it in plastic wrap (to avoid the fishy smell in your fridge) till you are ready to serve.

Remove your wrapped rice from out the fridge. I like to cut mine out in shapes to be fun, but to be honest it will taste just as great not matter what shape it comes out with (I like to use the rim of a cup).

Place the oil in your frying pan and wait till it gets to medium heat.

Add your rice piece to the oil and fry on both sides till your rice piece is lightly browned on each side.

Remove from the frying pan and place it on a paper towel to remove any excess oil, allow it to cool for a few minutes.

Remove your tuna mixture from the fridge and place the tuna on top the crispy rice. Garnish as desired and enjoy.