Crispy Rice Tartare Flight (Tuna, Salmon, and Yellowtail)

Crispy Rice

• 1 3/4 cups sushi rice (short grain)
• 2 1/2 cups water (+ 2 tablespoons)
• 1 kombu strip (optional)
• 1 pinch salt
• 2 teaspoons sugar
• 2 3/4 tablespoon rice vinegar
• 2 3/4 tablespoon potato starch
• avocado oil (for frying)

Fish Cure

• 6 tablespoons kosher salt
• 3 tablespoons sugar

Eel Sauce

• 1/3 cup tamari
• 1/3 cup mirin
• 1/3 cup cane sugar

Spicy Tuna Tartare

• 8 oz sushi-grade tuna (finely chopped)
• 2 tablespoons Japanese mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce
• 1 lemon (zest only)
• 1 tablespoons chives (finely chopped, plus more for topping)

Salmon Tartare

• 8 oz sushi-grade salmon (finely chopped)
• 1 tablespoon salsa macha (or chili crisp)
• 2 tablespoons Japanese mayonnaise
• 1 teaspoon soy
• 2 tablespoons chives (finely chopped)
• 1 lemon (zest only)
• 1 teaspoon black and toasted sesame seeds (for topping)

Yellowtail Tartare

• 8 oz sushi-grade yellowtail (finely chopped)
• 2 scallions (chopped)
• 2 teaspoons yuzu juice
• 1.5 teaspoons soy sauce
• 2 teaspoons Japanese mayonnaise
• 1 lemon (zest only)
• 1 jalapeño (seeded and chopped, plus 1 slice for topping)

1. 1

   Cook the Rice: Rinse your rice until the water runs clear. Add the rice, water (kombu if using) and salt to a rice cooker or saucepan.• If using a rice cooker: Cook on the standard white rice setting. Once finished, turn to warm, and let the rice sit for 10 minutes before opening the lid. Remove and discard the kombu before seasoning.• If using a saucepan: Bring everything to a boil over medium heat, cover tightly, reduce heat to low, and cook for 15 minutes. Remove from heat and let the rice steam, covered, for 10 minutes. Remove and discard the kombu before seasoning.

2. 2

   Season: Stir the sugar and rice vinegar together in a small bowl until dissolved. Add the vinegar mixture and potato starch to the hot rice and fold until evenly combined throughout.

3. 3

   Press and Chill: Line a rimmed baking sheet with plastic wrap. Press the seasoned rice firmly into an even layer about ¾ inch thick. Press the rice down well and cover with plastic wrap. Set a second baking sheet on top, and weight it lightly. Refrigerate for 4 to 8 hours, then transfer to the freezer for 30 minutes until firm but not frozen solid.

4. 4

   Cure the Fish: Mix your salt and sugar. Place all three fish on a wire rack with a baking sheet underneath and sprinkle the salt/sugar mixture all over both sides. Refrigerate for 15-30 minutes to cure. When done, rinse and dry well.

5. 5

   Make the Eel Sauce: Combine the tamari, mirin, and cane sugar in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for 5 to 7 minutes until the sauce lightly coats the back of a spoon. Remove from heat and let cool completely. Transfer to a small serving bowl.

6. 6

   Fry the Rice: Cut the chilled rice slab into 1-inch squares. Heat a thin layer of avocado oil in a heavy pot over medium heat. Working in batches, fry the squares one side at a time without moving them, about 2 to 3 minutes per side, until a light golden brown. Transfer to a wire rack to drain. Insert a toothpick into each piece.

7. 7

   Make the Tartares:• Spicy Tuna Tartare - Combine the tuna, mayonnaise, sriracha, sesame oil, sugar, soy sauce, chives, and lemon zest. Top with chives.• Salmon Tartare - Combine the salmon, salsa macha, mayonnaise, sesame oil, chives, and lemon zest. Top with sesame seeds.• Yellowtail Tartare - Combine the yellowtail, scallions, yuzu juice, soy sauce, mayonnaise, lemon zest, and jalapeño. Top with a jalapeño slice.• Cover all three bowls and refrigerate until ready to serve.

8. 8

   To Serve: Arrange the crispy rice on a board or platter alongside the three tartare bowls and the eel sauce. Serve immediately with the tartares straight from the refrigerator.