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 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.
I started this blog as an inventory of food I make for myself since I have the propensity to eat something every day for three months and then never eat it again after being painstakingly sick of it. However, give me a year and I will likely have developed a taste for said item again. Since my memory is equivalent to that of a goldfish, if I didn’t have an inventory to refer back to I would likely completely forget about the recipe.
Anyway, that’s a long way to get to the point: this post is anything but ground breaking, but I don’t want to forget about these. Come back next week when I’ll tell you how to boil pasta.
The perfect winter comfort food for the lazy chef. Also, fun fact: all tuna is wild-caught. I usually get Wild Planet, which is pole and line caught and responsibly sourced. They have a no salt added version if you’re watching your sodium.
Lately I’ve been trying to swap healthier substitutes for junk food if I want something I don’t typically eat. Don’t get me wrong, if I’m realllly craving the real thing I’ll have it, but more and more I’d prefer not to feel sluggish. This dessert is filled with vitamins and minerals and has no refined sugar so I can eat it and still feel good.
