As proven by Spanish soccarat, Persian tahdig, and Filipino tutong, crispy rice is a universal pleasure. Rice bowls can get repetitive, so this recipe uses crispy rice to add contrast and texture.
To top our crispy rice, we’ve partnered with San Miguel del Mar to create a no-cook topping that highlights the quality of their premium tuna: no extenders, no preservatives, just 100% pure tuna chunks. The fish holds up to being tossed in a bowl with vinegar, soy sauce, hot sauce, and sesame oil, so each bite packs a ton of bright, spicy flavor.
Ingredients
Ingredients
- 1 tbsp soy sauce
- ½ tbsp hot sauce
- ½ tbsp sesame oil
- 2 tsp rice wine vinegar
- 4 tsp black and white sesame seeds, more for garnish
- ¼ cup diced red onion
- ¼ cup chopped spring onion, more for garnish
- 2 cans San Miguel Del Mar Tuna
- 1 tbsp oil
- 2 cups cooked white rice
- fresh vegetables like radishes, sliced for serving
Prepare tuna: Combine soy sauce, hot sauce, sesame oil, rice wine vinegar, and sesame seeds in a mixing bowl. Add red onions and spring onions, stirring until combined. Fold in San Miguel Del Mar Tuna until evenly coated in dressing. Set aside to marinate while you prepare the rice.
Toast rice: Add oil to a skillet over medium heat. Once oil is hot, add cooked white rice to the pan. Gently spread and flatten the rice across the skillet in one even layer. Fry rice until golden and crispy at the bottom, about 5 minutes.
Serve: Once rice is crispy, either invert the rice onto a serving plate or divide it between 2 bowls, crispy side up. Top crunchy rice with marinated tuna and fresh vegetables. Garnish with sesame seeds and spring onions. Serve.
