Fish Society Tuna Maguro Crispy Rice Bites

Beginner
Serves 2
1 Hour 40 Minutes (Including Chilling)

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What you’ll need

1.5 cups sushi rice (short-grain), rinsed until water runs clear
2 cups water
1 tsp sea salt
3 tbsp rice vinegar
1 tbsp caster sugar
1 tsp sesame oil
Vegetable oil (for frying)
120g sashimi-grade maguro (tuna), finely diced
3 tbsp Japanese-style mayonnaise (Kewpie)
1.5–2 tbsp sriracha (adjust to your spice preference)
1 tbsp soy sauce (low-salt if preferred)
2 tsp sesame oil
1–2 tsp lime juice (to taste)
Thin avocado slices
Toasted sesame seeds
Finely sliced scallions or chives
Pickled jalapeño or fresh chilli

Let's Cook!

Step 1

Rinse and cook the sushi rice with a pinch of salt. Mix in rice vinegar, sugar, and sesame oil, then press into a flat layer in a tray and chill for 1 hour (or quick-freeze 30–45 min).

Step 2

Cut the chilled rice into bite-sized rectangles. Shallow-fry in vegetable oil until golden and crisp on both sides, then drain on a wire rack.

Step 3

Combine diced maguro with mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Adjust spice and acidity to taste

Step 4

Top each crispy rice piece with avocado, 1–2 tbsp of the maguro mix, and garnish with sesame seeds, scallions, or thin chilli slices.

Fish used in this recipe

Yellowfin Tuna saku block - sushi grade maguro

From £4.50

£4.05 with Membership

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