ICANCOOK – Spicy Tuna on Crispy Rice

We decided to go with a different kind of song this time around, but it still works.  And let me tell you something about sushi rice: it is, by far, more tasty than any other rice I have ever made. The shorter grains, the rice wine vinegar, how each tiny pearl sticks to one another to make larger masses, how it’s best when eaten at room temperature; it’s just a lot of goddamn fun.  Plus, you have to use an actual hand fan!  Mine was made by a Korean bank; HOW CAN YOU NOT LOVE THE AUTHENTICITY?!

I bought this tuna already ground up but I am going to retry the recipe at some point when I will chop up the tuna myself for a larger cut.  These were still incredibly delicious (far better than the meal I served them with), and if you have any leftover tuna you can always try making a sushi roll!

Cook Well, Eat Well, Live Well

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