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food

Crispy Rice Sushi Tots

Spicy tuna crispy rice meets tater tots, meets poké bowl, to create your newest sushi obsession.

Ingredients

  • INGREDIENTS
  • For the sushi rice tots:
  • 2 cups short-grain Japanese rice
  • 3 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 cups cold water
  • 4 cups canola oil for frying
  • For the tuna topping:
  • 1/2 cup ponzu sauce
  • 1/2 tablespoon seasoned rice vinegar
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons shichimi togarashi, or chili flakes
  • 2 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • 1 pound sashimi grade ahi tuna, 1/2-inch pieces
  • 1/2 cup finely diced english cucumber, seeds removed
  • 1/4 cup green onions, minced, plus more for garnish
  • 1 tablespoon black sesame seeds
  • 1 tablespoon tobiko caviar, plus more for garnish
  • Seaweed salad, diced avocado and spicy mayo or Sriracha, for garnish

Steps

  1. Make the sushi rice:
  2. In a fine mesh strainer, rinse rice about 5 or 6 times, or until the water runs clear. Let dry for 15 minutes.
  3. Meanwhile, in a small microwave-safe bowl, combine the vinegar, sugar and salt and microwave on high heat for about 30 seconds until the sugar has dissolved.
  4. In a medium saucepan, combine the rice with the water and bring to a boil over high heat. Cover and cook over medium heat for 10 minutes, then reduce the heat to low and cook for 10 minutes longer. Remove the rice from the heat and let stand, covered, for 15 minutes.
  5. Transfer the rice to a large mixing bowl, and sprinkle the seasoned vinegar over the rice. Using a slicing motion with a rubber spatula, gently separate the rice while mixing in the seasoning. Cover with a damp towel and allow to come to room temperature, about 1 hour.
  6. Assemble the sushi rice tots:
  7. Bring the oil to 375 degrees F in large cast-iron or heavy-bottomed pot over medium-high heat.
  8. With damp hands, shape the cooled sushi rice into cylinders about 3/4-inch wide and 1-inch long. Refrigerate for about 30 minutes before frying.
  9. Fry the tots until browned on all sides, about 6 to 8 minutes. Remove the tots from the oil and place on a paper towel-lined plate. Cover loosely with aluminum foil to keep warm.
  10. Make the tuna topping
  11. In a large glass mixing bowl, whisk together the ponzu sauce, rice vinegar, grated ginger, togarashi, sesame oil and granulated sugar until sugar is dissolved, about 1 minute. Add the diced tuna, cucumber, green onions, sesame seeds and tobiko. Stir gently until tuna and cucumber are evenly coated.
  12. Serve the tuna topping over a heaping pile of sushi rice tots and garnish with seaweed salad, diced avocado and a drizzle of spicy mayo or Sriracha. Enjoy immediately!