Spicy Tuna Crispy Rice with Black Vinegar Soy Glaze |… | Roland Foods

Ingredients

• 1 cup Roland® White Sushi Rice
• 1 tablespoon Roland® Seasoned Rice Vinegar
• Roland® Grapeseed Oil , for frying
• 7 oz sushi grade tuna, cut into small chunks
• 1 tablespoon, 1 teaspoon Japanese stye mayonnaise
• 1 tablespoon Roland® Spicy Sriracha Chili Sauce
• 1 teaspoon Roland® Toasted Sesame Oil
• 1 teaspoon Premium Roland® Soy Sauce
• 2 tablespoons green onion, thinly sliced
• 1/2 cup Roland® Black Vinegar
• 1/2 cup Premium Roland® Soy Sauce
• 2 tablespoons
• Roland® Spicy Chili Onion Crisp , to garnish
• Scallions, to garnish
• Sliced serrano chili, to garnish
• Cook the rice, using slightly less water than the package instructs. Once cooked, pour the seasoned rice vinegar over a rice paddle and use a cutting motion to incorporate into the rice
• Transfer the seasoned rice to a plastic wrap lined sheet tray and bring to room temperature. Wrap the top with plastic wrap and refrigerate for 3-4 hours or freeze for up to 3 months
• Once cold, use a wet knife to slice the rice block to desired shape and size
• For the spicy tuna, combine the tuna, mayo, soy, sriracha, scallions and sesame oil
• For the soy vinegar glaze, combine the black vinegar, soy sauce and sugar. Reduce on medium heat for 15-20 minutes or until thickened