Recipe in collaboration with Esther Samson
Prep time: 45-50 minutes
Yield: 4 servings
These bites of rice, crispy on the outside and tender on the inside, are perfect for impressing with minimal effort. Sushi rice pairs harmoniously with spicy tuna and our Fresh Mayonnaise. Add creamy avocado, crunchy sesame seeds, and a touch of Ibiza Paprika Accent Sauce for an irresistible indulgence!
Include this treat in your repertoire for an immediate burst of flavour.
INGREDIENTS
- 4 cups sushi rice, cooked and cooled
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) water
- 15 ml (1 tbsp) sugar
- 200 g canned tuna, drained and broken into pieces
- 2-3 green onions, chopped
- A few cilantro leaves, chopped
- 30 ml (2 tbsp) Maison Orphée Fresh Mayonnaise
- 15 ml (1 tbsp) sambal oelek or Sriracha
- 15 ml (1 tbsp) Maison Orphée Toasted Sesame Oil
- 1 avocado, sliced
- Sesame seeds, for garnish
- Ibiza Paprika Accent Sauce, for garnish
- A few slices of jalapeño, for garnish
- Maison Orphée Organic Sunflower Oil for Cooking, for frying
PREPARATION
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In a bowl mix the rice vinegar with the sugar and the water. Add this mixture to the sushi rice and mix well.
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Line the bottom of a 9-inch square mold with plastic wrap. Spread the sushi rice evenly in the bottom of the mold, pressing down into a uniform layer about 1 cm thick. Cover with another layer of plastic wrap. Place in the freezer for about 30 minutes.
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In a bowl, mix the tuna, the mayonnaise, the sambal oelek, the cilantro, the green onions and the sesame oil.
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Unmold the rice and remove the plastic wrap. Cut into 16 to 20 even pieces, depending on the desired size.
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Heat a small amount of sunflower oil in a pan over medium-high heat. Once the oil is hot, add the rice pieces. Fry for 2-3 minutes on each side, or until golden and crispy. Transfer to paper towels to drain.
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Top the rice pieces with avocado slices, the tuna mixture, a drizzle of Ibiza Parika Accent Sauce, sesame seeds, and a slice of jalapeño.