I absolutely love tuna, catching it, cooking it and of course eating it– so of course I had to try making the viral crispy rice sandwich but with Acme Sesame Crusted Smoked Ahi Tuna. It was SO GOOD!
The Deets:
By now you can probably tell how much I love tuna– catching it, cooking it and of course eating it– so of course I had to try making the viral crispy rice sandwich but with Acme Sesame Crusted Smoked Ahi Tuna. I opted to prep the tuna two ways, chopped with a spicy sauce and then thin slices over top. I paired it with a crunchy cucumber scallion slaw and sliced avocado. This was certainly stacked and one of the most delicious sandwiches I’ve made. Acme Sesame Crusted Smoked Ahi Tuna is such an easy way to get wild caught ahi tuna at home so definitely give it a try.
Crispy Rice Spicy Tuna Sandwich
Ingredients
The Spicy tuna:
- 1 Package of Acme Sesame Crusted Smoked Ahi Tuna
- 1 tsp Kewpie mayo
- 1 tsp Sweet chili sauce
- 1 tsp Sriracha
- 1/2 tsp Wasabi sauce
- Furikake
The Sushi rice:
- 2 cups Uncooked sushi rice
- 3 cups Water
- 1 tbsp Vegetable oil
- 1/3 cup Rice wine vinegar
- 1/8 cup White sugar
- Drizzle of sesame oil
- 1 tsp Salt
- Oil for frying
The rest:
- 1 Package of Acme Sesame Crusted Smoked Ahi Tuna for thin slices
- 1/2 Avocado, cut into thin slices
- 2 Persian cucumbers, sliced into ribbons
- 2 Scallions
- 1 tbsp Black and white sesame seeds
- 1 tbsp Ponzu sauce
- A squeeze of lemon
Instructions
- Prep the crispy rice ahead: Rinse rice in cold water until it runs clear. Combine rice and water in a pot and cook on medium heat until water comes to a boil. Reduce heat to low and cook for about 20 min or until the water is absorbed. Meanwhile combine vinegar, sugar and oil in a pot on low heat and stir until sugar is dissolved. Line a baking dish with parchment and scoop rice into it. Flatten so that it’s in an even layer, about ¾ inch thick. You should have a wide enough rice tray that you can get both sides of your sandwich cut out from the rice. Transfer to the fridge for at least an hour or overnight.
- Make the crispy rice: Add fry oil to a deep pan, about an inch or so up. While that’s heating, remove the rice from the fridge and using a small bowl, cut out your 2 rounds of rice for your sandwich. Make sure to wet the edges of the bowl or else it can get sticky. When oil has reached 350, add the patties. You’ll want to carefully check that the rice is not sticking to the bottom of your pan. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.
- Make spicy tuna filling: Finely chop 1 pack of Acme Sesame Crusted Smoked Ahi Tuna and add to a bowl. Add other spicy tuna ingredients and mix until combined.
- Make cucumber scallion slaw: Using a vegetable slicer, peel cucumber into thin ribbons. Add to a bowl with chopped scallions and top with ponzu, lemon and sesame seeds. Mix until combined.
- Slice avocado and then start assembling your sandwich by adding a few scoops of chopped tuna to one round of crispy rice. Add cucumber slaw, followed by slices of tuna and avocado. Add the second round of crispy rice to the top. For the easiest assembly, I found that wrapping the sandwich tightly in cling wrap and then slicing was best. That’s it! Enjoy!
