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spicy-yellowtail-crispy-rice

Any time I see spicy tuna crispy rice on a restaurant menu, it’s an automatic yes. Even when it’s not that good… it’s still good. Hot, crunchy, rice with cold, creamy, spicy fish. It’s a match made in heaven. This time, I wanted to try something new—a spicy yellowtail crispy rice. Instead of the usual sriracha-spiked mayo, I went with a charred serrano–yuzu mayo that’s smoky, citrusy, to better complement yellowtail’s clean, buttery flavor. Just a few tweaks to give the world’s best appetizer a new feel. To be honest, crispy rice can be a hassle to make. There’s the whole chilling the rice part, and the frying can take some patience. But if you treat it like a plan for the night—with a friend, date, or loved one—it becomes fun and satisfying. The payoff is totally worth it. Best Practices Weigh it down. When you chill the sushi rice, use another pan on top and weigh it down with cans or something heavy. This keeps the rice compact so it doesn’t fall apart when you fry it. Deep fry at 375ºF. Or 400ºF if shallow frying. I highly recommend you get an instant read thermometer, as it makes frying guess free. If your oil isn’t hot enough here, the inner layers of the rice will get crunchy, but not in a good way. If the oil is too hot, the outside won’t have enough time to develop the right amount of crunch before it gets golden. Oil your knife. When cutting the chilled rice, lightly rub your knife blade with neutral oil to keep it from sticking. This makes slicing cleaner and easier. Don’t overcrowd the pan. Fry the rice in batches to avoid sticking. And don’t touch the pieces for the first minute—they need time to set. Serve immediately. Crispy rice is at its best when hot and freshly assembled. Once topped, serve it right away so you get that perfect contrast of crunchy, creamy, spicy, and cool.

Ingredients