MKR Recipes Episode 7: Danielle and Marko’s Spicy Ahi Tuna on Crispy Rice

Ingredients

1 firm ripe avocado, thinly sliced

Chopped chives and sesame seeds, to sprinkle

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Crispy rice

1 tbs rice vinegar

1 tsp caster sugar

1 tsp salt

1 tsp sesame oil

1 cup (200g) sushi rice

vegetable oil, for shallow frying

Mayonnaise

2 egg yolks

2 tsp white wine vinegar or lemon juice

2 tsp Dijon mustard

250ml light olive oil

Hot Sauce

200g red chillies

250ml water

1 tbs salt

1 garlic clove chopped

1 tsp sugar

60ml rice wine vinegar

Spicy Tuna

1 tbs mayonnaise (as above)

1 tbs hot sauce (as above)

2 tsp soy sauce

1 tsp sesame oil

1 tsp lime juice

250g sashimi-grade tuna, cut into 5mm cubes

Method

1. To prepare crispy rice, combine vinegar, sugar, salt and sesame oil in a cup. Cook rice according to packet directions. Stir in vinegar mixture.
2. Line a 20cm square cake pan with cling film, overhanging on two sides. Spoon rice into pan and press down to compress and spread evenly. Refrigerate for several hours or overnight until cold and firm. Invert onto a chopping board. Cut into 16 pieces.
3. Shallow fry rice rectangles in batches, turning occasionally, until golden brown and crisp. Drain on paper towel.
4. To make mayonnaise, process egg yolks, vinegar and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Season. Refrigerate.
5. To make hot sauce, place all ingredients in a medium saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 minutes or until soft and thick. Cool until warm. Blend until smooth. Pass through a fine sieve.
6. To prepare tuna, combine mayonnaise, hot sauce, soy and sesame oil in a bowl. Season. Stir in tuna.
7. To assemble, arrange avocado on top of crispy rice pieces and top with tuna mixture. Sprinkle with chives and sesame seeds.