Crispy Rice with Spicy Canned Tuna

This is my Poorman's version of spicy tuna sushi since I don't eat raw sashimi but like crispy rice that's been pan fried.  This reminds me of when Mom cooked rice on the stovetop and she let the bottom of the pan get crispy, my favorite part of stove top rice. I'm sure it's not something for those who enjoy the fresh Japanese experience, but great to share with tennis friends.  Just add the creamy topping right before serving and store the crispy rice in a separate container to keep it from getting soggy and top with sliced cucumbers for a nice crunch.  It's the perfect combination of spicy, salty, crunchy carb bite after a tennis match.

Ingredients

  • 4 C cooked brown/white rice
  • 1/3 C rice vinegar
  • 3 T monk fruit
  • 2-3 t sesame oil

Spicy Tuna topping

  • 1/3 C mayonnaise 
  • 6 T sriracha
  • 3 T shoyu
  • 6 T sesame oil
  • 4 cans tuna drained
  • 2 t fresh lime juice
  • 1 English cucumber sliced

Directions

  1. Cook rice https://www.cooking-with-aloha-texas-style.com/helpful-hacks/pressure-cook-brown-and-white-rice-for-lower-carbs 
  2. Combine rice vinegar, monk fruit and sesame oil in a small bowl.
  3. When rice is cooked, pour vinegar mix over hot rice and mix well.
  4. Line plastic wrap on a 9 x 14 pan.
  5. Press rice into the pan firmly, about a ½” thickness.
  6. Freeze until set, about an hour or overnight.

Prepare spicy tuna topping and frying the rice

  1. Combine all ingredients except sliced cucumber.
  2. Remove frozen rice from pan to a cutting board.
  3. Cut into bite size pieces, about 32.
  4. Add cooking oil to shallow frying pan over medium high heat.
  5. Add the rice carefully to pan and cook about 2-3 minute per side until golden brown.  Be careful of splatter if there is moisture in the rice.  
  6. Set on wire rack to cool.
  7. Place cooled crispy rice on serving plate.
  8. Add the spicy tuna and sliced cucumber.