When we lived in Beverly Hills, my friend Sharon and I used to have lunch once or twice a week at a Japanese restaurant in a small shopping mall. It wasn’t one of the fancy places in the neighborhood, but they had (hope they still have) good fish and pretty original rolls. I loved their Crazy girl roll and their spicy tuna, so I tried to replicate their recipe and believe I did a pretty good job. Of course, being in SoCal, even sushi includes jalapeños, but I promise they go together well!
For the tuna:
1 pound (500 grs.) albacore tuna
2 tbsps. mayonnaise (make it yourself following our recipe or use your favorite brand)
1 -2 tsps. sriracha (depending on how spiciy you like your tuna)
½ tbsp. soy sauce
1 tsp. red pepper flakes
3-4 scallions, finely chopped
1 fresh jalapeño
For the crispy rice
2 cups cooked sushi rice
olive oil (enough for deep frying)
For the mayonnaise
2 tbsps. mayo
1 tsp honey
1 tsp soy sauce
½ tsp sriracha
STEP 1.- Put all the ingredients for the tuna except the jalapeño in a food processor and mix well. Taste and add more sriracha and/or soy sauce if needed. Cover and keep in the fridge until needed.
STEP 2.- Make small cubes of rice with the help of a mold. Deep fry until golden brown.
STEP 3.- Mix all the ingredients for the mayo.
STEP 4.- Scoop about 1.5 tbsps. of the tuna mix and form oblong shapes with the palm of your hand or the help of 2 spoons, or small rectangles if you prefer. Place on the crispy rice cubes and decorate with a jalapeño thin slice and the sweet mayo.
- Of course, you can also use the tuna mix for spicy tuna maki rolls.
- If you want to reduce some calories you can replace the rice with a thin cracker or pastry cup or even rice paper to make a roll. Add some finely chopped avocado and cucumber.