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Parve
Easy
1 Hour, 30 Minutes
Diets 
Learn to make a crispy rice roll with tuna loin and extra spice! Follow along on Rosh Chodesh Club and you’ll master raw fish in no time.
To download a PDF of this recipe, click here.
6 to 8 ounces tuna loin
rice (as prepared in previous episode)
1 and 1/2 tablespoons Sambal garlic chili paste
4 tablespoons Gefen Sesame Oil
1/2 tablespoon cayenne pepper
4 tablespoons sriracha (or to taste)
2 tablespoons sugar
6 ounces Kewpie Mayo
2 tablespoons sriracha
1/2 tablespoon cayenne pepper
1 ounce sake
1 tablespoon Gefen Sesame Oil
1 teaspoon Tuscanini Truffle Oil
10 cilantro leaves
jalapeño
sweet sauce
Herzog Méthode Champenoise Sparkling Chardonnay
Make rice as detailed in the previous episode.
Slice and chop the tuna loin (or put through grinder).
Shape rice with bamboo shaper into square columns.
Add olive oil to medium-high heat pan. Once hot, place rice columns into pan and change sides periodically until all sides are fried. Remove fried rice columns and let cool.
Add ground tuna to bowl with cayenne pepper, sesame oil, Sambal, Sriracha, and sugar, and mix generously.
Cut cubes of rice from the fried column. Place cubes on plates.
Add a dollop of ground tuna mix to each cube.
Thinly slice an avocado. Add small avocado pieces to the top of each tuna cube. Add crispy onions to the top of each cube.
Chop 10 cilantro leaves. Sprinkle over top of tuna cubes. Thinly slice a jalapeño and place on top of tuna cubes.
Add spicy mayo across all the cubes along with sweet sauce and more sesame oil.
Garnish with sesame seeds.
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