RECIPE: Big Cove Sesame Secret Tuna Crispy Rice

Posted by Stephen Barrett on

10 Pieces | 3 Hours including time for rice to set and cool

Get 15% off the Big Cove cocoa loco spice blend by using discount code "GETSPICY" on the Big Cove website.


  • 1 cup sushi rice
  • 1 tsp sugar
  • 1 tbsp white wine vinegar
  • 1 tsp sea salt
  • 1 tsp Big Cove sesame secret spice blend
  • 2 tbsp vegetable or canola oil
  • 200 gm sushi grade tuna
  • 2 tbsp kewpie mayo (regular mayonnaise will work as a substitute)
  • 1 tsp siracha (optional)
  • 1 tsp soy sauce
  • 1 tbsp Big Cove sesame secret spice blend
  • 1 jalapeno
  • 1 cup white vinegar
  • 1 tbsp sesame seeds
  • 1 cup sliced chives


  • Rinse 1 cup sushi rice
  • Cook sushi rice to package instructions
  • Once cooked, transfer rice to bowl and add 1 tsp sugar, 1 tbsp white wine vinegar, 1 tsp sea salt, and 1 tsp of Big Cove sesame secret spice blend. Mix everything together
  • Line tray or tin with plastic wrap and place rice in tray. Rice should fill entire tray. Push rice down with a spoon so rice is compact. Place in fridge for 3 hours to overnight to set
  • Once set cut rice into 8 - 10 equal squares
  • Heat frying pan to high heat and add 2 tbsp oil. Pan fry rice squares 2 - 3 minutes per side until they are brown and crispy. Place on a cooling rack once cooked. Work in batches and add more oil as needed
  • Slice 1 jalapeno and put in 1 cup of white vinegar until ready to serve
  • Slice 200 gm tuna into small cubes and add to a bowl
  • Add 2 tbsp kewpie mayo, 1 tsp siracha, 1 tsp soy sauce, and 1 tbsp Big Cove sesame secret spice blend to tuna and mix
  • Dice 1 cup of chives
  • Add tuna mix to top of rice squares. Place one slice of jalapeno on each. Top with sliced chives and sesame seeds and serve
  • Enjoy!


Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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