Spicy Tuna with Crispy Rice (Budget Recipe)

4 standard portions

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Ingredients

• 200 g sushi rice, cooked according to packet instructions ((£2.12))
• 290 g (2 tins) drained tuna ((£0.59x2)=(£1.18))
• 3 spring onion, thinly sliced ((£0.40))
• 2 tbsp Sriracha ((£1.80))
• 4 tbsp mayonnaise
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tbsp rapeseed oil

Method

1. Start by seasoning the cooked sushi rice with a splash of rice wine vinegar and salt.
2. Pour the rice into an 8 by 10 inch container. Using a wooden spoon, firmly press the sushi into the container until compact. Add foil onto the top of the container and continue to press. Pop in the fridge for a couple of hours or leave overnight.
3. Next, remove the foil and flip the container onto a chopping board and tap until the rice falls out in one piece. Slice into around 20 pieces.
4. In a mixing bowl, combine the tuna, sriracha, mayonnaise, rice wine vinegar and soy sauce. Also add ⅔ of the thinly sliced spring onion, reserving some for garnish later.
5. Add rapeseed oil to a non-stick frying pan and increase the heat to high. In batches, fry the rice squares for 2 minutes (or until golden and crispy) on each side.
6. Top the crispy rice with the spicy tuna and garnish with the reserved spring onion