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Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Spicy Tuna Board
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- Level: Intermediate
- Total: 3 hr (includes chilling time)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 460
- Total Fat
- 26 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 104 mg
- Sodium
- 508 mg
Turn spicy tuna-topped crispy rice into a party with this festive, build-your-own board. Creamy, spicy tuna takes center stage alongside golden crispy rice and all the fixings: buttery avocado, crunchy cucumbers, spicy serranos, briny tobiko, pickled ginger and crispy tempura bits. Guests can pile everything onto crispy rice or roasted seaweed for their own perfect bite. It’s colorful, abundant and just fancy enough for a party or New Year’s Eve spread.
- Level: Intermediate
- Total: 3 hr (includes chilling time)
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 460
- Total Fat
- 26 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 104 mg
- Sodium
- 508 mg
Ingredients
Crispy Rice:
Spicy Tuna:
Serving:
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Directions
- For the crispy rice: Rinse the rice in a large bowl under cold running water, gently agitating it with your hands to remove extra starch, until the water runs clear, about 5 minutes. Drain the rice in a fine-mesh strainer.
- Line a quarter baking sheet (9-by-13-inch sheet) with parchment, leaving a 2-inch overhang on 2 sides. Set aside.
- Add the rice and 1 1/3 cups water to a rice cooker and gently move it from side to side to evenly settle the rice. Cook on the white rice/sushi rice setting according to the manufacturer's instructions.
- Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently, until the mixture is just steaming and the sugar is dissolved (do not boil), about 2 minutes.
- Transfer the rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook’s Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so the mixture doesn’t pool on the bottom of the bowl. Make sure the mixture is evenly distributed throughout the rice. Spoon the rice into the prepared baking sheet and use wet hands (so the rice doesn’t stick to them) to press the rice so it's tightly packed and even. Refrigerate until chilled, at least 2 hours and up to 24 hours. If chilling for longer than 2 hours, cover with plastic wrap.
- Line a baking sheet with paper towels; set aside. Use the parchment overhang to lift and transfer the rice block to a cutting board. Cut the rice into 24 squares.
- Add the vegetable oil to a large nonstick skillet and heat over medium heat until shimmering. Working in batches, add 6 to 8 rice squares to the oil and cook, untouched, until the bottom of the rice is golden brown, 5 to 6 minutes. Use a spatula to flip the rice and continue to cook until the other side is golden brown, about 4 minutes more. Remove to the prepared baking sheet and repeat with the remaining rice squares.
- For the spicy tuna: Whisk the mayonnaise, sesame oil, soy sauce, sriracha, ginger, mirin, scallions and lime juice in a medium bowl until smooth. Fold in the tuna until just coated.
- To serve: Fill a medium bowl halfway with ice and nestle a smaller serving bowl inside. Spoon the spicy tuna into the smaller bowl and place it in the center of a large board or serving platter. Arrange the crispy rice and seaweed snacks around the tuna, followed by small bowls of the avocado, serranos, edamame, cucumbers and pickled ginger, keeping each ingredient in its own section around the board. Spoon the tobiko and tempura flakes into small bowls and tuck them onto the board. Finish with a bottle or small bowl of sriracha for drizzling.
- Serve immediately, inviting guests to spoon the spicy tuna onto the crispy rice or seaweed and add avocado, serrano, tobiko, tempura flakes and the other toppings as desired. Replenish the ice underneath the tuna as needed to keep it well chilled.
Cook’s Note
It’s important to add the vinegar mixture to the rice as soon as it's finished cooking. If the rice sits too long, it will be difficult to season evenly. You can chop the tuna ahead of time and keep it chilled, but don't toss it in the sauce until the last minute or the acid in the sauce will start to change the texture.
