AuthorBiteSizedSavor the delightful flavors of this crispy fried rice dish, perfect as both an appetizer or entree, topped with a zesty and delectable tuna filling that adds a spicy kick to every bite
Wash the rice thoroughly until the water is a bit clear and not so clouded anymore. Cook in a rice cooker or in a pot over medium-high heat.
While the rice is cooking mix the rice wine vinegar, sugar, and salt until everything is well mixed and the sugar and salt have dissolved.
When the rice is cooked fold it to release the steam and let it cool. While still warm pour the seasoned vinegar into the rice.
In a container line with plastic wrap transfer the cooked rice and flatten it into the container. Wrap the excess plastic wrap over the rice and let it cool in the chiller for at least 2 hours or best overnight to keep its shape.
Meanwhile, make the spicy tuna. In a bowl combine the canned tuna, Japanese soy sauce, calamansi juice, Japanese mayonnaise, sriracha, chili, and sesame oil until everything is well mixed.
When the rice is ready, cut it into rectangular pieces then dredge all over with cornstarch.
Pan-fry the rice pieces until golden and crispy.
When all the rice pieces are done Top them each with slices of avocado and the spicy tuna mixture. Garnish with sesame seeds and a slice of siling pansigang.
Ingredients
Directions
Wash the rice thoroughly until the water is a bit clear and not so clouded anymore. Cook in a rice cooker or in a pot over medium-high heat.
While the rice is cooking mix the rice wine vinegar, sugar, and salt until everything is well mixed and the sugar and salt have dissolved.
When the rice is cooked fold it to release the steam and let it cool. While still warm pour the seasoned vinegar into the rice.
In a container line with plastic wrap transfer the cooked rice and flatten it into the container. Wrap the excess plastic wrap over the rice and let it cool in the chiller for at least 2 hours or best overnight to keep its shape.
Meanwhile, make the spicy tuna. In a bowl combine the canned tuna, Japanese soy sauce, calamansi juice, Japanese mayonnaise, sriracha, chili, and sesame oil until everything is well mixed.
When the rice is ready, cut it into rectangular pieces then dredge all over with cornstarch.
Pan-fry the rice pieces until golden and crispy.
When all the rice pieces are done Top them each with slices of avocado and the spicy tuna mixture. Garnish with sesame seeds and a slice of siling pansigang.
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