Spicy Tuna Crispy Rice

Préparation

*This recipe originally ran stateside on HexClad.com.

1. Place rice in HexClad Rice Pot. Add enough filtered water to cover rice. Shape fingers into a claw and gently swish rice. Tilt pot and discard cloudy water. Repeat this process 2 to 3 times. Drain rice in a fine-mesh strainer.

2. Return rice to HexClad Rice Pot and add filtered water. Cover and soak 30 minutes in summer or 1 hour in winter. If you are using new crop rice, soak for 30 minutes.

3. Bring to a boil over medium-high until water reaches a rolling boil and large bubbles are visible through glass lid, 5 to 7 minutes.

4. Reduce heat to low and cook until water has evaporated, 12 to 15 minutes. Do not remove lid. Turn off heat and let rice steam for 10 minutes with lid on.

5. Meanwhile, combine the vinegar, sugar, and 1 teaspoon salt in a Hexclad 1 QT Saucepan. Place over medium heat and cook, stirring, until sugar and salt are dissolved.

6. Remove lid. Using a wet spatula, fluff rice.

7. Discard the kombu and gently fold vinegar mixture into rice until rice is well coated.

8. Line an 8-by-8 inch square baking pan with plastic wrap, leaving a 2-inch overhang on all sides. Transfer the rice into the lined pan and press into an even layer. Cover with plastic and refrigerate until well chilled, at least 1 hour or up to overnight.

9. Meanwhile, very finely dice the tuna using a chef's knife and toss in a medium bowl with the mayonnaise, sriracha, ponzu sauce, chili crunch oil, honey, sesame oil, ginger, and lemon zest. Cover and keep refrigerated until ready to use.

10. Remove the chilled rice from the baking pan using the plastic wrap overhang to a work surface; discard plastic. Using a wet chef’s knife, slice the rice in 8 strips, then slice each strip crosswise into 3 rectangles.

11. Heat ½-inch of canola oil in a HexClad 7QT/6.6 L Hybrid Deep Sauté Pan. Working in two batches, fry rice rectangles, turning occasionally, until golden brown and crisp all over, about 10 minutes. Remove to a wire rack set over a baking sheet or paper towel lined plate.

12. Dollop a spoonful of spicy tuna mixture on top of each crispy rice. Garnish with the jalapeño, chives, sesame seeds and serve right away.