Spicy Tuna “Burger”
Food Trend: Unusual Takes on Burgers
My Adaptation: Spicy Tuna “Burgers” – This is a take on the trendy Tuna on Crispy Rice, but instead of a rice pillow, the tuna is between two rice “buns”
Inspiration: Several months ago my friend Jen sent me a photo of a Spicy Tuna Burger. So when I came home from work with an 8oz sushi-grade tuna steak, I knew what I had to make for dinner! This was my test run so when I make it for her and her BF, it will be perfect! (And I’ll make sure to capture more photos then to update this post)
This dish is super easy & delicious. Here are some prep-photo tips:
To make the Rice “Cakes”. Flatten your rice using plastic wrap, then form the “cake” with a ring mold. If you don’t have one, use the rim of a pint class to make your impression.
Once you have your rice cakes shaped, you need to fry them in a non-stick pan until they are golden brown and crispy – but not burnt.
Mix your tuna with scallions and your spicy mayo in a non-reactive bowl.
You can also make the rice cakes ahead of time if you are serving a lot of guests. But I guarantee everyone will LOVE them!!
Spicy Tuna "Burger"
Food Trend: Unusual Takes on Burgers
My Adaptation: Spicy Tuna "Burgers" - This is a take on the trendy Tuna on Crispy Rice, but instead of a rice pillow, the tuna is between two rice "buns".
1x 8 oz Sushi Grade Tuna Steak (MUST be sushi grade)
1/2 Cup Mayonnaise (I prefer Kewpie - a Japanese Mayo - found at Asian Markets)
1/4 Cup Sriracha (Japanese Hot Sauce)
3-4 Scallions Diced
2 Tbsp Vegetable, Canola or Grape-seed Oil (I prefer Grape-seed)
Sesame Seeds - Black or White (I like Black for this Recipe)
2 Cups Sushi Rice (If you aren't a rice cooker, just pick it up from your local Japanese Restaurant)
Anything! I prefer avocado or pickled onions (ramps if you have) or cucumbers
Place a 1/2 cup of Room Temperature Rice on one end of a medium sized piece of Saran-Wrap. Make sure its at least 2 inches from the end. Sprinkle Sesame Seeds on Rice. Fold the other half of the plastic wrap over the rice. Shape the rice in a tight, compact, rectangle using plastic wrap. Once it's tight uncover the plastic Wrap. It needs to be at least 1/4in thick. Using a ring mold (or a large glass) form a circular mold from your rice. Repeat until you have 4 rice "buns". Put into fridge while you prep your tuna.
Mix together the mayo, sriracha and a generous squeeze of lemon. Combine well. Always taste. If it's too spicy add a bit more lemon to cut the heat. However it will be less spicy once you add it to your fish. Then mix in half of your diced scallions. Put aside.
Chop tuna to your preferred size. Not minced, not too chunky. Put in a bowl and coat with the spicy mayo. It's better to add it a little at a time. Don't dump it all at once because you will have leftovers..
Heat up your oil in a medium-large pan - 3 tablespoons should do. Carefully add the rice to the pan. Saute about 3-4 min on each side until the rice is "crispy" but not burnt. Depending on the size of you pan you can do two at a time or even 4. Wipe rice buns with a paper towel - then put them back in the fridge for 3 min to cool.
Divide the tuna on two of the rice buns. Add topping of choice. Put other buns on top of your tuna
NOTE: If you want to cut your burger in half, wrap the whole thing in plastic wrap then cut down the middle. If you try cutting it without the plastic it will fall apart
For the dieters don't try to use brown rice, you need the Japanese sticky rice to have the bun a success
This may sound like a weird thing to eat. It's not the cleanest thing to eat. But if you cook it right, the rice bun will stay in tact, but your tuna will slide out.
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