Crispy Rice with Lemon Myrtle Tuna
Ingredients
For the Topping
1 jar of Little Tuna Lemon Myrtle Tuna
1/3 of a cup of Japanese Mayonnaise
2 tsp of desiccated coconut
2 tbsp of finely sliced spring onion
1 avocado, mashed
1 tbsp of lemon juice
1 long green chilli, finely sliced (optional)
For the Crispy Rice
1 ½ cups of sushi rice
3 tbsp of rice wine vinegar
1 tbsp of honey
1/3 of a cup of olive oil
Method
1. Cook the Sushi Rice in 600ml of water until the water is all absorbed and the rice is tender (stir frequently and add a little more water if required).
2. Mix the rice wine vinegar and honey into the rice.
3. Line a medium baking dish (we used 28x23cm) with baking paper and press the rice evenly and firmly into the tray. Top with weights and leave to set in the fridge for at least 6 hours (ideally overnight). Tip; a similar size container lid under your weights helps spread the weight evenly.
4. Cut the rice into 16-20 bite size portions. In a large, non-stick fry pan heat the olive oil, then fry the rice portions on both sides until crispy.
5. To make the topping, add drained Little Tuna Lemon Myrtle Tuna, mayonnaise, coconut and spring onion to a bowl. Mix well.
6. In a separate bowl, mix the avocado with a squeeze of lemon and salt to taste. Set aside.
7. To assemble, spread a small amount of avocado onto one side of the crispy rice cake, top with a heaped teaspoon of tuna mix and garnish with extra mayonnaise and a slice of green chilli.
