![Crispy Rice & Tuna Canape Five Crispy Rice & Tuna Canape squares on a marble platter.](https://www.usarice.com/images/default-source/think-rice/recipes/crispy-rice---tuna-canape.jpg?sfvrsn=d545d18d_4)
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Servings4
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Serving Size2 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.