Crispy Rice Squares Topped with Spicy Tuna Mayo
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For the crispy rice
1 cup Spekko India Gate Basmati Rice, rinsed and soaked in warm water for a few minutes
5 cupswater
Salt
2 Tbsp rice vinegar
2 tsp sugar
1 egg white
Canola oil
For the tuna
2 x 170 g cans tuna in brine
3 Tbsp mayonnaise
2 Tbsp sriracha
2 tsp soya sauce
1 tsp rice vinegar
1 spring onion, thinly sliced
Sesame seeds, toasted
Put the rice and water into a pot with a pinch of water. Bring to the boil, lower the heat, then simmer for about 7 minutes, until all the water has been absorbed. Tip the rice onto a tray and spread out roughly to release some moisture. Set aside to rest for 5 minutes.
Heat the rice vinegar up slightly and stir the sugar through to dissolve. Drizzle this over the rice and stir through. Set aside to rest for 10 minutes.
Whisk the egg white to medium peaks, then stir through the rice.
Line a deep dish, about 20 cm x 20 cm, with baking paper. Press the rice firmly in the dish. You want to make sure the rice is very compact, smoothing it out evenly on the top. Place in the freezer to cool completely.
While the rice is chilling, make the spicy tuna.
Drain the tuna through a sieve, pressing out any moisture.
Once the rice is firm and cold, tip out of the dish and cut into even 3 cm squares.
Heat some oil in a pan - filling it up by ½ cm - over a medium heat. Carefully fry the rice squares until golden on both sides and drain on paper towel.
For the tuna, mix all the ingredients together.
Place the crispy rice squares onto a platter. Top each with a spoonful of the tuna mix and sprinkle with sesame seeds.