This Spicy Tuna Poke Rice Sandwich is made with U.S.-grown short grain rice. It’s fresh, packed with flavour, and gluten-free, thanks to the rice bun.
Recipe by: @keith_pears
Rice Tuna Burger
Ingredients
- 7oz yellowfin tuna
Rice
- 2 cups short grain USA rice unwashed 3 cups water (rice cooker)
- 3 tbsp seasoned rice Vinegar
- Pinch of salt
- 3 tbsp of water
Sauce
- 60g Japanese mayo
- 15g Siracha
- 2 dashes Fish sauce
- 15g Honey
- 1/2 Lime juice
- 10g Cilantro
- Pinch of salt
- 1/2 bunch Chives
- 2 tbsp crispy rice
Garnish
- 1 baby Cucumber
- 1 Jalapeño
- 1 tbsp Furikake
Directions
- Freeze tuna for 1 hour. It will be easier to cut and allow you to achieve a more uniform small dice.
- Add rice to rice cooker, add water and cook. Do not wash, you want the extra starch
- Chop cilantro and mince chives
- Mix Japanese mayonnaise with siracha, fish sauce, honey, lime juice, chopped cilantro, minced chives and a pinch of salt
- Cut tuna into a small dice and mix with the sauce
- Slice cucumbers and jalapeño. Season with salt and allow to sit
- Take cooked rice and mix in seasoned rice vinegar, salt and water. Mix well and push together
- Grab a mold, add some oil spray to it. Portion out your rice balls into 2.5oz balls. Using a plastic wrapped glass push down onto your ball to create a patty in the mold.
- Using a medium sized pan on medium to hot heat gently sear your rice bun for a couple minutes
- Add crispy rice to marinated tuna
- Slice avocado
- For the build, start with one rice burger bun. Add salted cucumbers, add tuna on top, add jalapeños, sliced avocado, rice bun and garnish with furikake
