crispy rice

This spicy tuna crispy rice combines sweet, umami spicy tuna served over creamy avocado and super crispy rice making it the perfect appetizer or bite for family and friends!

Spicy Tuna Crispy Rice

oz Sushi-Grade Ahi Tuna (sushi grade only, see notes***)

tbsp Mayonnaise

tsp Chili Crisp

Honey

Salt (to taste)

Avocado

Lime

Uncooked Short or Medium Grain White Rice.

tbsp oil

Black

½ tsp Sesame Oil (optional)

Finely dice tuna.

In small bowl, mix tuna, mayo, chili crisp and honey. Combine. 

Add a small sprinkle of salt (depending on your taste preferences).

Refrigerate until all components are prepared.

Spicy Tuna

Cut avocado into small cubes.

Squeeze with lime juice.

Add small sprinkle of salt (to taste).

Mash with fork until combined and your desired texture. You may prefer creamier or chunkier avocado.

Cook rice. See notes for stovetop and instant pot directions. 

Cover a baking sheet pan with piece of parchment paper. Spread rice over parchment paper to cool (about 5 minutes). Sprinkle your rice evenly with salt (to taste). Salt as if you were salting plain rice to eat.

Once rice has cooled enough so that you can comfortably handle it, roll rice into approximately 8 uniform balls. Slightly smaller than a golf ball size. Note: The rice is very sticky so it is easier if you periodically wet your hands.

Once balls are formed, lightly wet your hand and lightly press down on the rice balls and form into flat circular patty.

In large frying pan, heat 4 tablespoons oil on high heat. Oil should be hot (about 30 seconds or so).

Using a spatula, gently place your rice patties into pan. Be careful of any oil splatter.

Cook approximately 4 minutes on first side. You are looking for a golden brown color. 

Flip each rice patty. After you flip, add 2 tablespoons additional oil to pan.

Cook the second side for an additional 3 to 4 minutes. Again, looking for a golden brown color.

Remove from pan and place on plate lined with paper towel to absorb any excess oil.

Crispy Rice

Layer your spicy tuna crispy rice by first placing your rice patty on a plate.

Add about 1-1.5 tsp of avocado mixture.

Add about 1-1.5 tsp of spicy tuna mixture.

Sprinkle with black and/or white sesame seeds for garnish.

Optional drizzle of sesame oil. These are best enjoyed as soon after rice is cooked.

Building the Spicy Tuna Crisp Rice

<meta charset="utf-8"><strong>Crispy Tuna Avocado Rice Burger</strong>

g sushi rice

tbsp rice wine vinegar

tbsp white sugar

salt

Neutral oil

Fillings

fatty tuna aka toro

lime

onion,

g masago (optional)

tsp kosher salt

tbsp light soy sauce

lime juice

tsp honey

tsp wasabi

Prepare the sushi vinegar. Mix the ingredients and microwave for 30 seconds or until the sugar has dissolved.

Prepare a large bowl. Add the sushi rice to the bowl and fan any steam that rises so that the rice does not get too mushy.

Add the sushi vinegar by pouring it gently onto the rice paddle and distributing it evenly on the rice.

Fold the rice gently.

Cover with kitchen linen and let the rice absorb the vinegar for 5 minutes.

Line a baking tray with plastic wrap.

Add the sushi rice to the baking tray and spread it evenly. The thickness should be around 1cm/half an inch.

Cover with another layer of cling film and place another baking tray on top. Apply pressure so that the rice can stay compact and together.

Rest in the fridge for at least 1 hour. If you’re impatient like me, add ice on the top of the baking tray and on the bottom to cool the rice faster.

10. Use a small rice bowl and wet the bowl with water.

11. Punch out the cooled sushi rice into a circular rice disk using the rice bowl, and place the disk on top of parchment paper.

12. Heat a heavy-duty pot with neutral oil. You can also pan-fry on a non-stick pan. Heat on high until the oil reaches 165C /330F.

13. Gently place the rice disk into the oil. Fry until golden brown or for about 2 minutes on each side.

14. Take the crispy rice out of the oil and onto a lined baking tray. Let it rest while preparing the fatty tuna patty.

15. Finely mince the fatty tuna. Make sure that the tuna is slightly frozen because if it’s room temperature, it will turn to mush due to the high-fat percentage.

16. Add kosher salt, zest from 1 lime and lime juice from half of the lime. Reserve the other half of the lime for later. Optionally, add the masago for a “popping” texture.

17. Assemble the burger by brushing the sauce, half of the tuna patty, minced scallions, and half of a thinly sliced avocado. Season the avocado with salt and extra lime juice.

18. Put the other rice bun on top. If you’d like it to stay compact like mine, wrap it tightly with plastic wrap. Enjoy!!!

https://www.youtube.com/watch?v=RhVUawefA8M&#038;ab_channel=Doobydobap

Save yourself some money and make your favorite Sweetgreen Crispy Rice bowl at home! This Sweetgreen copycat has the best textures and flavor from the Spicy Cashew Dressing. It&#039;s the perfect balanced, veggie-packed, lunch or dinner!

Copycat Sweetgreen Crispy Rice Bowl with Spicy Cashew Dressing

paprika

onion powder

garlic powder

thyme

oregano

cayenne

½ tsp pepper

chicken tenderloins ((can sub chicken breast

tbsp blackening seasoning ((recipe above))

cooking spray

puffed rice cereal

tsp low-sodium tamari ((sub soy sauce

½ tbsp blackening seasoning ((recipe above))

½ tsp dried ginger

olive oil

raw cashews ((try subbing cashew butter))

cilantro, loosely packed

garlic

ginger

tbsp rice vinegar

tbsp sesame oil

tsp red pepper flakes

juice from 1 lime

water ((plus more to thin as desired))

salt + pepper

arugula

red cabbage

carrots

& halved cucumber

white, brown or wild rice

almonds

cilantro

lime wedge

crispy rice ((recipe above))

chicken ((recipe above))

spicy cashew dressing ((recipe above))

Prepare your rice according to package directions. I used white rice, but the Sweetgreen bowl traditionally uses wild rice.

Soak the cashews in boiling hot water for at least 15 minutes. Then, drain the water. Add cashews and remaining spicy cashew dressing ingredients to a blender or food processor. Blend until smooth, adding more water as necessary to get it to your desired consistency.

Preheat a medium sized pan over medium high heat. Add in a bit of olive oil. In a small bowl, mix together all of the remaining crispy rice ingredients. Toss until coated. Then, add the mixture to the hot pan and cook, stirring frequently, for about 4-5 minutes or until the rice is crispy and golden. Remove from pan and set aside.

Add a bit more oil to the same pan you used for the crispy rice. In a medium bowl, combine all of the blackened chicken ingredients. Cook the chicken for 3-5 minutes per side or until golden and cooked through (at least 165F internal temp). Transfer to a cutting board and chop into cubes.

Assemble your bowl with arugula, rice, shredded cabbage, shredded carrots, chopped cucumber, blackened chicken, crispy rice, chopped almonds, cilantro and a drizzle of spicy cashew dressing. Enjoy!

https://www.youtube.com/watch?v=-_ItSBnwIdg

Save yourself some money and make your favorite Sweetgreen Crispy Rice bowl at home! This Sweetgreen copycat has the best textures and flavor from the Spicy Cashew Dressing. It's the perfect balanced, veggie-packed, lunch or dinner!

Full Recipe: https://munchinwithmaddie.blog/copycat-sweetgreen-crispy-rice-bowls/

Copycat Sweetgreen Crispy Rice Bowl

Chicken, shrimp and vegetable soup topped with crispy rice.

Sizzling Rice Soup

chicken breast (thinly sliced)

water

corn starch

chicken bouillon

sugar

shrimp

snow peas

½ pack shimeji mushrooms

white mushrooms (sliced)

carrot (thinly sliced)

beans

chicken

vegetables

6-10 squares scorched rice

corn oil (to fry rice)

Slice chicken thinly. Add sliced chicken in a bowl and add the following ingredients: 2 thinly sliced ginger, thinly sliced, 3 tablespoons water, 1 tablespoon corn starch, 1/2 teaspoon salt, 1/2 teaspoon chicken bouillon, 1/2 teaspoon sugar, and 1 tablespoon olive oil. Marinate for 15 minutes.

Peel and de-vein shrimp. Add shrimp in a bowl and add the following ingredients: 1/2 teaspoon salt, 1 slice of ginger, 1 teaspoon corn starch, and 1/2 teaspoon olive oil. Marinate for 15 minutes.

Clean and chop your your favorite vegetables. I am using snap peas, shimeji mushrooms, white mushrooms, carrots, and green beans.

Heat pot on medium heat. Add 7 cups of water. Once the water is boiling, add chicken and boil for 2 minutes.

Then, add your carrots, green beans, snap peas, shimeji mushrooms and white mushrooms. Cook for 2 minutes.

To finish the soup, add shrimp, 1 1/2 teaspoon salt, 1 teaspoon chicken bouillon and 1/2 teaspoon sugar. Cook for 2-3 minutes until the shrimp has been cooked. Cover and set soup aside.

To make the crispy rice, heat 1-2 cups of oil on medium-high heat. Test the oil and make sure its really hot by adding one grain of rice. It should puff up immediately. Add the scorched rice (you can crumble it if you like) when the oil is hot and fry for 20-30 seconds until the rice is puffed up.

Immediately add the hot crispy rice on the soup to make it sizzle! Hope you enjoy!

https://www.tiktok.com/@cookwithdana/video/7037635791790558470?lang=en&is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=6891870572806211077

my perfect winter meal: crispy rice and a warm bowl of soup 🍲#chinesefood

Saffron &amp; Yogurt Tahdig (Crispy Persian Rice)

Mahatma® Basmati Rice

tbsp butter

tbsp neutral oil

saffron

full fat plain yogurt

Measure 2 cups of Mahatma® Rice&#39;s basmati rice. Rinse with cold water until the water runs clear.

Soak the rice in water and a hefty pinch of salt for 1 hour.

After 1 hour bring a large pot of water to a boil then add 1/4 cup of salt.

Drain the soaked rice then add it to the boiling salt water and parboil for 5 minutes.

After 5 minutes, the rice should puff up slightly and be soft on the outside but still a little hard on the inside.

Strain into a fine mesh colander and rinse under cold water to stop the cooking. Taste the rice- if it is too salty, rinse it some more.

Strain the rice well.

Grind up the saffron threads with your fingers or a mortar and pestle. Dissolve with 2 tbsp of hot water. Let it infuse for 10-15 minutes.

Mix 1 1/2 to 2 cups of the rice with yogurt, oil, saffron water, and 1 tbsp melted butter.

Melt the remaining 1 tbsp butter in a non stick pan or dutch oven. Use a little more butter if you&#39;re using a pan with a larger diameter, like 10 + inches.

Add the saffron &amp; yogurt rice, spreading evenly but do not pack it down too tighlty.

Then add the remaining parboiled rice on top. Poke 6 to 8 holes into the rice using the back of a wooden spoon or spatula. This allows steam to escape so the bottom can get crispy.

Wrap the lid with a kitchen towel, then cover and turn up the heat to medium for 7 minutes. Then turn the heat down to low for 40 minutes.

Turn the pot by 1/4 turn every 10 minutes so the bottom cooks evenly.

When finished, you can use a flexible spatula to carve around the edges to help it come out cleaner. Press down and let the spatula bend underneath the tahdig to release it from the pan.Remove the lid and place a plate upside down over the top of the pot. Carefully grasp both sides and flip it over, then lift the pot upwards to release the tahdig onto the plate.

Sheet Pan Turmeric Chicken and Rice is infused with a harmonious blend of flavors. By baking everything on one pan, the rice is saturated with fragrant chickeny goodness and because it's baked on a sheet pan there's tons of those crispy rice pieces everyone loves. I paired mine with Aloo Gobi for an aromatic Shabbat meal.

This recipe originates from the New York Times recipe: Sheet-Pan Turmeric Chicken and Cripsy Rice by Melissa Clark

Sheet Pan Turmeric Chicken and Rice

lemon

garlic cloves, finely grated or minced

kosher salt

turmeric

coriander

black pepper

thighs + 6 drumsticks bone-in, skin-on chicken

rice

extra-virgin olive oil, more as needed (see note)

cilantro leaves and tender stems

Place sheet pan on middle rack in oven and heat oven to 450 degrees.

While the oven is heating, marinate the chicken. In a large bowl, combine lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well.&nbsp; To the large bowl, add chicken and toss until the pieces are well coated; let sit at room temperature for 20 minutes.

While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil (the best way to do this is with clean hands/or wearing gloves). Add a little more oil if needed to fully coat the rice so that it crisps up in the oven.

Add the remaining 2 tablespoons oil to the chicken pieces, tossing well to coat.

Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.

Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, 50 to 60 minutes.

Stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. (Taste rice and add a little more oil, lemon juice and salt if necessary; rice can take a lot of seasoning.) Top everything with scallion greens and chopped fresh cilantro, and serve.

Paper-thin veggies, a shower of herbs, a pile of fried crispy red curry rice, and a limey garlicky vinaigrette all over top. This crispy rice salad is all I want to eat right now!

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