Five Crispy Rice & Tuna Canape squares on a marble platter.

Crispy Rice & Tuna Canape

  • Servings
    4
  • Serving Size
    2 pieces

Ingredients

  • 1 quart arborio rice, cooked
  • ¼ cup rice wine vinegar (use 10% extra water to cook rice)
  • 1½  teaspoons sugar
  • 1 cup ginger ponzu tuna
  • 4 teaspoons scallion, ¼” slice on a bias
  • 2 teaspoons sesame seeds, toasted

Ginger ponzu tuna

  • ½ tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons soy sauce, low sodium
  • 1½ tablespoons sriracha
  • 1 cup mayonnaise
  • 2 cups tuna, sushi grade, small dice

Directions

  • Fold cooked arborio rice, vinegar, and sugar together.
  • Lay 1” of rice mixture onto a sheet tray lined with plastic wrap.

  • Cover rice with plastic wrap and place another equally sized sheet tray with around 2-3 lbs of added weight on top of it. Let press for 2-3 hours or until rice completely cools.

  • Remove rice from refrigerator and uncover. Cut rice into 8, 1”x2” rectangles.

  • Fry cut rice in 350˚ oil until light golden brown.

  • Top each crispy rice cake with 2 Tablespoons of Ginger Ponzu Tuna, ½ teaspoon of sliced scallion, and ¼ teaspoon toasted sesame seed.

Ginger Ponzu Tuna

  • Whisk together ginger, garlic, soy sauce, sriracha, and mayonnaise until all ingredients are fully combined.

  • Gently fold in diced tuna until it is evenly covered.

  • Reserve in the fridge until ready for use.