SPICY TUNA ON CRISPY RICE

I love Japanese food and this recipe is easily one of the best things I’ve ever made. Plus, other than having to plan in advance (letting your rice cool in the fridge over night), it was super simple to make!

Time: 15 – 30 min (plus overnight rice) | Difficulty: 1/5 | Servings: 4

1. Make Your Rice (the Night Before!)

Cook rice according to the package instructions. Line a sheet pan with parchment paper and press the cooked rice down into the pan. Top with another piece of parchment paper, then another sheet pan, and add baking weight or canned goods on top to apply pressure. Place in refrigerator overnight or for at least 12 hours.

2. Fry Rice

Cut rice into rectangles. Fry in oil until golden brown on both sides.

3. Make the Tuna

Chop up green onions and sushi-grade tuna. Mix in a bowl with kewpie mayo, sesame oil, salt, sesame seeds, and a little soy sauce.

4. Finish

Top crispy rice with tuna mixture. Optionally, you can top with black sesame seeds, chopped green onion, avocado, and/or jalapeño slices