Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.
There are few things finer than being presented with this wonderful appetizer—made with Tropic Star love—after a long day of fishing on the Pacific Ocean.
Ingredients | Serves 4
- 1 cup prepared sushi rice
- 1 lb. sushi-grade yellowfin tuna, diced Vegetable oil, for frying
- ¼ cup Japanese mayonnaise
- 1 Tbsp. sriracha
- 1 Tbsp. soy reduction
Garnish
- ½ fresh jalapeño, very thinly sliced
- 1 Tbsp. sesame seeds, toasted
- 1 tsp. scallions, thinly sliced
- 2 Tbsp. micro cilantro, if desired
Preparation
- In a nigiri mold, press in the prepared rice, cover, and store in the freezer for about 30 minutes.
- Next, cut the tuna into small squares and mix in the mayo, sriracha and soy reduction; cover with plastic, and store in the refrigerator for approximately 30 minutes.
- Remove the rice from the freezer, and fry in vegetable oil at a high temperature until golden brown on both sides. Remove to drain on paper towels; then cut to a desired size, if needed.
- Top rice squares with a dollop of the tuna mixture, and garnish with jalapeño, sesame seeds, scallions and cilantro, if desired.
Looking for the best seafood recipes? The Catch highlights some of the world’s best seafood dinner ideas.
