Hinode

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

I am using:

Prep time

20min

Cook time

8min
Calrose Medium Grain White Rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

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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.

  • 1 cup Hinode Calrose Medium Grain Rice

  • 1½ cup Water

  • 1 tbsp Rice vinegar

  • 1 tsp Sugar

  • 2 cup Canola oil (or other neutral oil)

  • 1 tsp Salt

  • 3½ oz Fresh yellowtail sashimi grade ( finely diced )

  • 3 tbsp Coconut cream

  • 1 Lime juice

  • Salt (to taste)

  • 2 tsp Chives (finely chopped)

  • 1 Radish (finely sliced)

  • 3½ oz Fresh tuna sashimi grade (finely diced )

  • 1 tbsp Mayonaise

  • 2 tsp Sriracha

  • ¼ Avocado (finely sliced)

  • 1 tsp Black sesame seeds

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Chewy

Chewy

Nutty

Nutty

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

Method

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

  • Place Hinode Calrose Medium Grain 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 an 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 1/4 in, but for a chewy center cake only flatten to 1/2 in).

  • Weigh Down: Place a flat object on top (a second pan works well) and weigh down with 2 cans (each weighing around 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 8 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 yellowtail, lime and coconut cream in one bowl and the tuna, mayo and sriracha in another.

  • Top each square with either avocado, tuna and sesame seeds OR yellowtail, radish and chives.

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