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Bobby Flay Crispy Rice Recipe

Bobby Flay Crispy Rice Recipe

Bobby Flay is a famous chef. He makes great food. His Bobby Flay Crispy Rice Recipe is a fan favorite. People love the crunch. It is easy to make at home. This post shows you every step.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 210 kcal

Equipment

  • Medium saucepan
  • Plastic wrap
  • Large spoon
  • Rectangular Pan
  • Sharp knife
  • Non-stick skillet
  • Mixing bowls
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1.5 cups SUSHI RICE
  • 2 cups WATER
  • 3 tbsp RICE VINEGAR
  • 1 tbsp SUGAR
  • 1 tsp SALT
  • 0.5 cup NEUTRAL OIL
  • 0.5 lb FRESH TUNA
  • 2 tbsp MAYONNAISE
  • 1 tbsp SRIRACHA
  • 1 tsp SESAME OIL
  • 2 stalks GREEN ONIONS
  • 1 whole JALAPENO

Instructions
 

Step 1:

  • Wash the sushi rice in a bowl. Use cold water for this. Rinse it until the water is clear. This removes extra starch from the rice.

Step 2:

  • Cook the rice in the saucepan. Add the water and the rice. Bring the water to a boil. Turn the heat to very low. Cover the pan with a tight lid.

Step 3:

  • Simmer the rice for fifteen minutes. Do not lift the lid yet. Turn off the heat after fifteen minutes. Let it sit for ten minutes. This steams the rice perfectly.

Step 4:

  • Mix the vinegar and sugar together. Add the salt to the mixture. Stir until the sugar dissolves. This is your sushi seasoning.

Step 5:

  • Put the warm rice in a bowl. Pour the vinegar mixture over it. Fold the rice gently with a spoon. Do not mash the rice grains.

Step 6:

  • Line your pan with plastic wrap. Press the rice into the pan. Make the layer one inch thick. Press down very firmly with your hands.

Step 7:

  • Cover the rice with more wrap. Put it in the fridge. Let it chill for three hours. Overnight is even better for firm rice.

Step 8:

  • Take the rice out of the pan. Place it on a cutting board. Use a wet knife for cutting. Cut the rice into small rectangles.

Step 9:

  • Heat the oil in your skillet. Use medium-high heat for frying. Place the rice cakes in the oil. Do not crowd the pan.

Step 10:

  • Fry each side until golden brown. This takes about three minutes per side. The rice should be very crunchy. Place them on paper towels.

Step 11:

  • Chop the fresh tuna into small bits. Mix it with the spicy mayo. Add the sriracha and sesame oil. Stir the tuna mixture gently.

Step 12:

  • Place a spoonful of tuna on rice. Add a slice of jalapeno on top. Sprinkle with green onions for garnish. Serve the dish immediately while warm.

Notes

Use wet hands to handle the rice. This stops the rice from sticking.
Press the rice very hard into the pan. Firm rice will not fall apart.
Use a very sharp knife for cutting. A dull knife will crush the rice.
Keep the oil hot during the frying. Cold oil makes the rice greasy.
Make the tuna mixture right before serving. This keeps the fish very fresh.
Adjust the sriracha to your own taste. Start with a little bit first.
Sushi rice is the only rice to use. Other types will not stick together.
Let the rice cakes drain on towels. This keeps them very crispy.
Keyword Bobby Flay Crispy Rice Recipe