Crispy Rice Tuna Tartare Poppers Recipe
Welcome back to another cooking video. Today’sI’ve got a great recipe for you guys. Basically
I’m going to show you how to take some scrapsat the end of the sushi cook, so the cooked
sushi rice and the extra little pieces offish and turn them into something amazing
that you can be proud to show off to yourguests.
Alright, so here’s how to do – let’sgo!
Here is a little bit extra sushi rice whichis seasoned and everything, it’s leftover
from a sushi dinner. You’re just going totake a bunch of it and place it on the board
just like this, maybe a little bit more, andform a sort of log. Then I’m going to place
a little bit of cling film over it and thenshape it into a proper log, a rectangular
log shape with the bamboo rolling mat, justlike this.
You’re going to want to tuck in the edgesso put the bamboo rolling mat at the edge
and just press it in with your finger likethis, and do the same for the other side,
and then you’re going to want to turn thelog over and then reshape it again once you
turn it over. This is because the bamboo rollingmat leaves a little lip on either side if
you don’t do it and I want it to be uniformand the same shape. I’m going to turn it
over again and firm it up again.I’m going to leave this in the fridge for
24 hours so it can properly set and come together,so do this the day before.
This is a beautiful piece of Bluefin Tunabay and here are some off cuts from when I
broke it down for sushi grade pieces. I’mjust going to take these pieces and slice
them into thin strips, and then once I’vedone that I’m just going to cut them into
a rough cube cut, just like this. This isthe Toro of it which is just basically the
melty fatty part. This other piece here isChūtoro which is a little bit less melty
fatty. I am just putting half and half, andhere I am just chopping that into a dice cut.
I am just going to put these together andhaving half and half makes a great texture
for tartare.Now to chop it a little bit more fine I take
two knives and I’m just going to chop itup and down, but you can do this with one.
It’s way more fun and way quicker if youdo it with two. Just quick motions up and
down, chop, chop, chop, chop.If you want a rough tartare just chop this
a little bit less and if you want a much moresmooth tartare chop it a lot.
This looks nearly ready, some nice littlepieces. Clean the knives off with the knives
just like this, great. Then scoop this upand place it in a bowl for later.
Now is later, I’ve got 100-grams of choppedtuna tartare here and I’m going to add 2-tablespoons
of spicy mayo sauce. This is my own recipeand you can check it out by clicking on the
link on the top left corner of your screen,or in the description below. Here I am just
going to add a little bit of chives, threepinches worth which is about 4 to 5-grams.
Then you just quickly mix this together justlike this with a spoon, don’t be too rough
on it because otherwise it will become a paste.You still want this to be little bits of tuna
inside.Keep this until later.
Here is the sushi rice log after 24-hoursof resting. I am going to cut it up into cubes,
just with a knife just like this. Make surewhen you made this you made it with seasoned
sushi rice. If you don’t know what thatis then please go to the description below
to figure out what that is.I’m going to take one of these cubes and
pierce it with a little stick like this andthen I’m going to take this and place it
inside the deep fryer at 190-degrees Celsiusor 374-degrees Fahrenheit. I’m going to
cook it for about two minutes; it will turna nice beautiful golden brownish yellow, just
like this, look at that. I’m going to pullit out let it rest for a little bit and then
place it on some tissue paper to rest it andlet the oil drain off further.
At this stage it’s ready to add the tartare.Just take a spoon and place it gently on top
of your crispy rice cube and top it off andfinish it off just add a little bit more chopped
chive just like this. This is ready to eat.This easy delicious little treat, all you
do is pick it up by the stick and put it inyour mouth and just enjoy. If you want you
can add it in a little bit of soya sauce butmake sure not to put too much soya sauce because
the crispy rice has a lot of surface areaso it absorbs the soya sauce very quickly
and it can become overpowering and salty.Make sure to put very little soya sauce if
you do dip it.How does this taste? It’s just a delicious
spicy tuna with this incredible crunch fromthe crispy rice, and then once you get through
the crispy crunchy rice then you hit thatcore of cooked sushi rice which is just awesome.
It’s an awesome recipe, especially whenyou think it’s made from scraps. I hope
you guys give this a go at home and I hopeyou enjoy it as much as I did.
If you want to check out some more of my recipesthen check out the link on the top right corner
of your screen to see all my other recipeson my website.
Thank you for watching, see you guys nextweek—goodbye!
END
This recipe uses leftovers after making sushi to make a delicious tuna tartare canape. See more sushi recipes here: http://mksu.co/2foEK3L in video links: - spicy mayo recipes: http://www.makesushi.com/spicy-mayo-recipe/ - sushi rice recipe: http://www.makesushi.com/how-to-make-sushi-rice/ - more recipes: http://www.makesushi.com/sushi/ --------------------------------------------------- All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes. What to support this channel? you can do the following: 1) Share this video on Facebook, Google + or Twitter 2) Show your support on Patreon: https://www.patreon.com/makesushi1 3) Add my channel to your featured channel box "makesushi1" 4) Embed this video on a blog *Thank you for your support* *SOCIAL MEDIA :* Facebook: https://www.facebook.com/MakeSushi1 Twitter: https://twitter.com/makesushi1 Google+ : https://plus.google.com/u/0/+MakesushiOrg/posts InstaGram: @MakeSushi1 or use the hashtag #makesushi1 Music Royalty Free Music: Music from audionetwork.com (paid for license) cameras used to film this: Canon 5D m3: http://amzn.to/1iiSP3o secondary camera Canon 6D : http://amzn.to/1EC8yop sometimes a GoPro Hero4: http://amzn.to/1WeCBqK Produced by http://www.makesushi.com Chef: Davy Devaux link to this video for sharing: https://youtu.be/MocggIqifNs last week's video: https://youtu.be/7TgG97P4P_Y I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with making video tutorials. -~-~~-~~~-~~-~- Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)" https://www.youtube.com/watch?v=L1THvfX5LTM -~-~~-~~~-~~-~-