SunRice

Crispy Sushi Rice Bites with Coconut, Lime + Kingfish and Spicy Mayo Tuna Topping

I am using:

Prep time

20min

Cook time

8min
SunRice Koshihikari Rice

SunRice Koshihikari Rice

- Super premium short grain rice - Unique characteristics: versatility, firmness, consistency, aroma, natural sweetness - Perfect for authentic Japanese dishes and desserts - Optimal water absorption, sticks together, retains softness - Known as "the light of Koshi," linked to an ancient Japanese province - Used in Japanese, Korean, Chinese cuisines - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Japanese Style Sushi Rice

  • 3 cup Water

  • 2 tbsp Rice vinegar

  • 2 tsp Caster sugar

  • 1000 ml Canola oil (or other neutral oil)

  • 1½ tsp Cooking salt

  • 200 g Fresh kingfish sashimi grade ( finely diced )

  • 6 tbsp Coconut cream

  • 2 Lime juice

  • Salt (to taste)

  • 4 tsp Chives (finely chopped)

  • 2 Radish (finely sliced)

  • 200 g Fresh tuna sashimi grade (finely diced )

  • 2 tbsp Mayonaise

  • 4 tsp Sriracha

  • ½ Avocado (finely sliced)

  • 2 tsp Black sesame seeds

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.

Characteristics

Soft

Soft

Sticky

Sticky

Short & Round

Short & Round

Photo of Crispy Sushi Rice Bites with Coconut, Lime + Kingfish and Spicy Mayo Tuna Topping

Method

  • In a small bowl, mix rice vinegar and caster sugar until the sugar dissolves to make the sushi seasoning.

  • Place SunRice Japanese Style Sushi Rice and water in a small pot over medium-high heat. Once bubbling on the edges and the middle is rippling, cover with a lid and reduce heat to medium-low. Cook for 13 minutes or until water is absorbed. Remove from heat and let it rest for 10 minutes with the lid on.

  • Remove the lid and pour the sushi seasoning over the rice. Fluff the rice with a rubber spatula to incorporate the seasoning.

  • Press, cool, and cut rice cakes:

  • Press: Line a 20cm/8" square pan with parchment paper. Transfer the hot rice into the pan and spread evenly. Cover with another piece of parchment paper and press firmly (we did about 0.5cm, but for a chewy centre cake only flatten to 1.5cm).

  • Weigh Down: Place a flat object on top (a second pan works well) and weigh down with 2 cans (each weighing around 400g/14oz).

  • Cool: Let the rice cool completely, then cover with cling wrap and refrigerate overnight (minimum 6 hours).

  • Cut: Lift the rice out using the parchment paper overhang. Wet the knife blade for neater cuts and slice the rice into 16 or so squares.

  • Cooking the Rice Cakes:

  • Heat about 1/4 cup of oil in a large non-stick pan over medium-high heat. Place half of the rice cakes in the pan – they should sizzle gently. Lower the heat to medium and cook for 4 minutes until golden and crispy. Flip and cook the other side for 4 minutes.

  • Transfer the cooked rice cakes to a paper towel-lined plate. Sprinkle each side with salt while still hot.

  • Add the remaining oil to the pan and cook the remaining rice cakes in the same manner.

  • Assembling:

  • Combine the kingfish, lime and coconut cream in one bowl and the tune, mayo and sriracha in another.

  • Top each square with either Avo, tuna and sesame seeds OR kingfish, radish and chives.

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