Spicy Tuna Crispy Rice is a heavy order whenever I go to any Japanese restaurant, and I feel like I just got away with something by recreating this little dish. The key is to use sushi rice and sushi grade fish, both of which I do not have any interest in sourcing. Enter: Whole Food’s. While I don’t particularly enjoy their sushi when eaten fresh, this hack is a game changer.
You will need:
1 pack nigiri
Spicy mayo
Optional: slice jalapeño and chives to sprinkle on top
What to do:
Remove tuna/salmon from rice, chop and mix with spicy mayo (I added a little soy sauce and sesame oil)
Pack rice flat onto plate or bowl
Spoon 1 inch balls of rice
Air fry rice for 10-12 mins at 350 degrees on parchment paper
