Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Spicy Tuna Crispy Rice is one of my favorite things to see on a menu when I eat out. But sometimes I love a dish so much that I decide to make it at home. This way, I can adjust the flavors to my liking and enjoy more of it!

Spicy Tuna and Avocado Crispy Rice

Rinse the rice under cold water until the water runs clear.

Combine the rice and water in a saucepan and bring to a boil. Reduce heat to medium and cook until most of the water has evaporated.

Place the seaweed on top of the rice, cover with a lid, reduce heat to low, and cook for another 20 minutes.

In a small saucepan, gently heat the vinegar, sugar, and salt until the sugar dissolves. Pour this mixture over the cooked rice and gently mix.

Line a small square baking tray with plastic wrap. Place the rice into the tray, pressing it into a 1/2 inch thick square. Wrap and refrigerate for at least 1 hour or overnight.

Once set, cut the rice into cubes. Heat oil in a skillet over medium-high heat. Fry the rice cubes until golden brown on each side.

Finely chop the tuna and combine with mayonnaise, Sriracha, sesame oil, soy sauce, and lemon zest. Mix well and adjust flavors to taste.

Using a spoon, place about ½ teaspoon of spicy mayo on top of each fried rice cube. Layer with avocado, then top with the spicy tuna mixture. Drizzle with soy glaze and garnish with a slice of jalapeño.

Yarin Shachagi

Spicy Tuna and Avocado Crispy Rice

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