Homemade Spicy Tuna On Crispy Sushi Rice Will Blow Your Mind

[@brinicole2999]

I love that your recipes are so unique. I get so sick and tired of eating the same old food over and over again. I learn so much from your channel, and it allows me to find more unique foods to eat. Thanks!

[@pdfbanana]

check out doobydobap's crispy tuna burger i think it's a somewhat better version of this

[@matthew-m]

His recipes are definitely unique, but this dish in particular has been a huge internet trend for probably around a year or more now

[@DUK3S1LV3R]

I do think he’s one of the best food-content creator’s out there, but he didn’t invent this concept. spicy Tuna/crispy rice is pretty common these days

[@Zipfei_Kloatscher]

@@matthew-m 🤣👍🏻👍🏻👍🏻

[@jimhim585]

This recipe is the equivalent of goat cheese beet salad, lol. It has been around and copied everywhere. I believe Nobu started it, but I could be wrong. This has also been trending hard for the past few years on social media. That being said, it does taste guud. I've made a slightly lazy version. A dics of rice that fits perfectly in my skillet, top with tuna mix, scallions, tobiko caviar (the cheap orange stuff), and a sprinklr of sesame seed mix. Then cut into wedges and serve. YeeHaw. Also can be done with any type of Poke.

[@jeffward1106]

Sushi is one of my favorite things to eat in the world. Your channel is one of the best things I like to watch on KZbin. This was a marriage made in heaven, LOL.

[@roxanna3779]

You explain things so well and don't overlook explaining the basics, so things make sense like why the rice won't turn brown when frying it and cutting the bag the same width as the sushi rice. Maybe some would say this is comon sense, but I have little of that so I found this helpful 😊.

[@richardandrade9418]

Can't tell you how many times I have made this... it's so amazing

[@natalieb2319]

This is the most beautiful and inventive recipe!

[@alancats]

Congratulations maestro Stephen, for reaching 900,000 subscribers. Your cooking is always informed and educational, even for relatively skilled home cooks, and, the end results are always delicious. Keep up the great work, brother! Wishing you continued success.

[@BINGBONGHOTDOG]

Love your methodology but for my taste preference for spicy mayo I’ve taken some time to get it right, and this is what I use; kewpie mayo Sambal olek, toasted sesame oil, microplaned garlic, a cheek of lime, and a little bit of honey/siracha if I feel it needs a little something extra.

[@peterhuston7888]

Your food is very thoughtful and clever. Thanks for yet another fun video!

[@leoniesableblanc]

I have made sushi a lot but have never fried it. Really interesting recipe. You never disappoint.

[@WissenZyd]

Straight to the point!! Thank you!!

[@AnotherGameDev2411]

I've been bome cooking for over 10 years now. on youtube for more than that Your pasta videos are the most, and I am not kidding, the best cooking-teaching videos I've ever seen I've improved so much in 3 days of binging everything you have So thank you

[@babounous]

I love that you added sesame oil to the spicy mayo....Sesame oil is one of my favorite flavors in Asian dishes (along with fresh grated ginger)! Also, great tip about the cornstarch not containing protein like wheat flour does (and therefore not browning the same way in hot oil)....I didn't know that, so thanks for that info! :)

[@rxlo1015]

Looks really yummy 😋

[@dawgfan316]

Absolute winner right there. Well done

[@jaredhudson3213]

This man never fails

[@larrylindsey1497]

Definitely gotta try this one.

[@dgax65]

That really looks good. I have never thought of frying the rice before. Definitely want to try this.

[@Enviously]

This looks amazing!

[@wesd3742]

Well played sir. I dig it

[@antonburger757]

You're such a versatile cook!

[@jeanniem.3367]

BEAUTIFUL!! 💛

[@johnduncan5117]

Genius recipe, thanks for sharing ;)

[@chasemoore1216]

This is such a unique twist on making sushi. I love it one of my passion foods. I would love to try this myself!

[@kimtaiferragamo]

THIS was aweesome

[@toshiyukisuzuki7610]

Amazing idea!!!

[@Jennifer-dw6xf]

I just discovered your channel a few days ago- and subscribed. Cooking is an art, and you have an amazing skill. So hungry every time I watch!

[@Chefjamalskitchen]

Great as always still trying to get my video right but always love looking at how you put yours together and what your doing. Great work

[@spoton383]

Very nicely done!!

[@pasi3217]

I made this with salmon and it was awesome! Thanks for the recipe! Great to see that people have finally found your channel - about time! Keep up the good work 💪

[@streetfooddetective8188]

Thanks for sharing, looks great, appetizing

[@FireInside86]

Great idea and video!

[@courtg8663]

Watching this definately made me hungry! Great job!

[@durantguillaume5267]

nice vid as most of the time. refreshing recipe in the Spicy Tuna's world and i think i know my S...T!! However i still love my Zojirushi ns fine rice cooker. i eat rice morning to evening 4 times a day on a routine. i used to cook my rice like you but i came lazy as i discovered this helpful tool. i program it as i need and rice is always perfect (i do not work for them). Cheers and thank you.

[@Luke-zx8bp]

Wow my mind is blown. Will make it my mission to make this recipe some time soon :)

[@esmith1225]

Pure gold

[@patty-cf7jj]

I recently bought a great rice rinser/colander.

[@wideawake333]

That rice water is excellent for rinsing your hair in and also great to water plants with.

[@Kiik]

You can't imagine how hungry i am right now ... And its not already 10 am ! What an amazing result !

[@trianglechokeU]

that looks so good!

[@Fehren_Hi]

That's thee correct sesame oil💯

[@MattDavisMD]

Pro-tip: when slicing your scallions, slice them in a pulling/slicing motion (knife moving backwards / towards you) rather than a chopping motion. This will keep their shape and volume and won’t crush them as much

[@skellebone4635]

Also can greatly depend on how sharp your cutlery is. All my wuhstof knives can chop with ease and not crush scallions.

[@skellebone4635]

@A Z lol got it. Thanks for letting me rent a piece of your world.

[@Ryan-og4zf]

@A Z "namedrop things you don't have"... Buddy he's talking about $200-$400 knives. Go project your brokeness somewhere else weirdo

[@Ryan-og4zf]

@A Z Non-broke people don't see a $1000 knife set as something worth lying about having - this isn't a $100,000 car. Also, didn't you comment below that you made this recipe with canned tuna for $2? Stop pretending you're not broke

[@dr.rameshsapthagiri5625]

@A Z you’re not better than other people because you choose to spend your money on fancy cars. It’s completely reasonable that that guy has a wusthof knife. Moreover, nobody gives a shit what cars are in your garage. Go get a life instead of judging people for small mistakes.

[@dstevens1316]

Oh my, those look and sound soooo amazing!!!!! Thank you for sharing this video and recipe!

[@rosavito1]

Magnificent!

[@MrDschaen]

Awesome!! That spicy tuna mix is definitely moving into my next temaki rolls!

[@chriskriskovic5914]

This looks really great! Thanks!

[@hombuswacuracao]

Great video 👍🏼👍🏼

[@SecondBekfast]

Summer tan coming along nicely 💪

[@Deepfriedartz_OFFICAL]

BEAUTIFUL THANK U BROTHA!! ✨✨✨

[@sroc524]

I have a buddy off shore Montauk right now hopefully going to bring me some fresh tuna to try this with. Looks delicious. I may also give it just a dusting of panko on top of the spicy tuna mix to go along with the sesame and scallion.

[@creativechau]

You're the man 💪🏼

[@waynehoffman456]

I’m SO GOING TO MAKE THIS… Thank you!!

[@imhangryyall]

I need this in my life. And H-Mart ROCKS!

[@lanecaroline]

Yoooooooooo I’m obsessed with this. I thought it was going to be way harder than it turned out to be.

[@Shroomunati]

Cooking up a million, good for you brother☮️

[@michaelfrietsch8246]

let’s get our brotha to 1M!

[@surge337]

Looks amazing!

[@mattliebman7821]

This looks awesome. I'm imagining an Italian-ified version of this using cold risotto in place of the sushi rice, like strips of arancini, with beef carpaccio on top in place of the spicy tuna!

[@truenorth2653]

I was thinking of replacing the rice with a hotdog bun and the spicy tuna with ... a hot dog. I will still call it Spicy Tuna though :)

[@Warxjay]

@@truenorth2653 😂

[@mechadsey]

Geeky question. Using the infrared temp gauge to measure oil temp, is it getting the temp of oil or temp of the bottom of the pan? Always wondered about this. And if the bottom of the pan is 375 is also the oil? Weird question I know. Thanks and really enjoy your channel.

[@bengibson8907]

It is measuring the temperature of the surface of the oil.

[@truenorth2653]

Interesting question. Depending on the surface(even pan type/reflective/non) you will get different readings. Short answer - Googled it.

[@willclark6961]

Yeah, that oil is opaque to ir so it's getting the oil surface temp.

[@Ryan-og4zf]

@@willclark6961 That oil is certainly not opaque

[@willclark6961]

@@Ryan-og4zf It's opaque infrared (ir). Go get an ir camera and point it at hot oil. You'll not see past the surface.

[@PursuingHeaven]

Cool recipe. I really like the roasted rice and love the idea of piping the tuna on top. Personally though I feel Siracha over powers the tuna and tends to cover up the funk that might be in old tuna. I much prefer just using Japanese chili sesame oil, Ichimi Togarashi (Dry Japanese Red Pepper), a very little amount of mayo and if it needs to be hotter a spot of garlic chili sauce that has a nice kick without the vinegar. I know many like Siracha but it is not my cuppa . I like to garnish with green onions and sesame seeds

[@georgeacosta7515]

This looks amazing! Hopefully I can find sushi grade tuna!

[@dkortea]

Great tip about not getting the color from the cornstarch that we would get from Flour.

[@stevennaraine9429]

I love the dish. Can you dip this in soy with Wasaband gingeri? Or is this some other kind of sushi?

[@JOHNSONWIELKI]

this looks a-ma-zinggg! I need to try this some day

[@jklnmop]

That has gotta taste absolutely insane. Calabrian chilis fit right in. Love the vids man.

[@oscarc7853]

This is the very next thing I'm going to try. Any suggestions on the best places to buy or procure good fish without without asking for a loan?

[@Andorski]

Don't bother buying sushi-grade fish. There's no such thing as "sushi-grade", and while fish sold under that moniker are probably good (depending on the reputation of the store you buy it from) it's IMO is a waste for a recipe like this because you are going to hack it onto little chucks. You just have to find good quality fish and either buy it frozen or freeze it yourself to kill bacteria. I buy mine at Sprouts grocery store; they're sold frozen and she ~$13/lb. If you're freezing it yourself keep it at -35C for day. You can go a little lower in temp but you'll have to keep it frozen for longer. If you're just putting it in your average kitchen freezer then keep it frozen for a week to play it safe.

[@oscarc7853]

@@Andorski Thank U brother. That was awesome.

[@iMorands]

those look gorgeous lad

[@bax9178]

i got a question i hope u can answer, after i cook the rise i put all the vinegar/sugar/salt on top of it before putting it into the fridge or just a bit of it? (Because i did not see u putting all of it with the rice

[@monicasharma8160]

Hello!! Can we prepare this ahead of time ? How long will the crispy rice stay crispy ? Pls reply ❤️

[@lidarman2]

Friggen awesome. I love sushi even before this version. I can do this.

[@jimbopetrella]

You’re the man Stephen

[@2Wheels_NYC]

Very cool, yet simple! I can walk to my local H-Mart, and outside of the best produce locally, I love their home goods!

[@goodwillcooking1801]

I first had these at Makoto in Miami.

[@adamrobarge6460]

damn that looks amazing will def try

[@MaxiRyu99]

What an innovative way of making sushi

[@FinalMastery]

This is a really interesting and awesome looking recipe. When I worked in sushi we often would use a spoon on the parts of the tuna that were quite fiberous (parts that didn't get turned into saku blocks). I will be trying this recipe in the future.

[@Jr-hq3se]

How long do you soak the rice before cooking it?

[@jxff2000]

5K more subs! You’re so close!!! Thank you for being… well… NOT another cooking show! We all love you. On to a million! 🎉

[@joeydams]

Where would you recommended purchasing the fish from?

[@TheOriginalArchie]

That looks 🔥

[@juliemekhail5135]

What size tray do you recommend for the rice?

[@SunShine-wy9et]

Looks delicious! What can I replace the raw tuna, though? Thanks

[@bunsomite]

Maybe raw salmon or raw uni or hmmm raw aji !!

[@ecin3524]

When I was in Japan, they physically knead the rice while cleaning it to release even more starch during the washing process, instead of just letting the water run over the rice until it’s clear. I’ve also never seen anyone coat the rice with flour before frying…

[@marykimberlyhayes]

Curious? Did you try the rice flour vs the cornstarch? I use rice flour with fish, etc. because it disappears.

[@riverjuniper]

Can I make this w long grain rice

[@MrBiteme39]

I understand the base need for the Calabrian chiles But the raw bar worker in me wants some more rice vinegar and momiji orishi for a really stand out spicy Mayo

[@XxMrRoachxX]

Looks great!!! I'd add some Wasabi between the rice and tuna for my taste :)

[@Fehren_Hi]

Oi! Baby boy got some color on him!!! Looking guud😊 ... btw, yes! Spicy ahi is always the way to go🍣

[@kicker13amity]

Please make some Braciole I'm sure you'd have a great recipe

[@belacy87]

Could you forego the corn starch if you don't rinse the rise?

[@LuNa4Death]

Just use a kitchen towel for the pot lid, that foil will allow steam runoff....you'll get the bottom rice nice and crispy from the get go with no need for the rest period and recook. Also. Always use potato starch not corn starch, no corn starch or flour cause you'll taste it and it will taste uncooked or different... potato starch is king.

[@AKA.SV9]

This looks really good. I might try this out with shrimp and another one with salmon. Neat recipe to have when you plan to have guests over.

[@thomaswaibel253]

What's the difference in sushi grade or store bought please?

[@mikepaolelloable]

Where does 1 get sushi grade tuna ? Online recommendations ? Buy frozen ?

[@justinm3565]

Damn, that looks amazing! I know that I'll never make it but I'd love to eat that.

[@mattysancho8988]

Wish you would’ve allowed us to hear the crunch when you bit into it, but other than that … my mouth is literally watering!!!

[@NOTANOTHERCOOKINGSHOW]

Its not as earth shattering as if you don't dredge and just fry the rice, but it gets gummy and sticky which i dont like. This is more of a tender crisp, not as loud and the audio didn't really pick it up but you can hear it when i run my hand across it.

[@mattysancho8988]

@@NOTANOTHERCOOKINGSHOW the king responds! My life is made now 🙌🏼 Understandable, you always do what’s best for us, so I trust the process.

[@Babal.98]

Swiss cheese fondue is what I’m waiting from you one day :) Great recipes btw

[@theloudhouse122]

Delicious, next time I am coming over for dinner ❤️😍

[@bkbjorn3487]

Hi chef! Love from BK😊

[@wronghandshooter]

How long will the rice keep in the fridge uncooked. Also, how long will the tuna keep in the fridge. Looks absolutely fantastic. Since I'm the only one who eats sushi in my home that's why I wanted to know how long the rice and fish will last.

[@kelsmitch2]

Ive made this a couple times and the cornstarch never seems to fry off the rice, leaving a grainy texture outside. Ive been careful to very lightly dust them so not sure what I'm doing wrong. Any tips?