Ahi Tuna Shots
These ahi tuna shots are perfect for elevating any gathering with premium, sushi-grade ahi tuna, bold spices, and a kick of umami in every shot!
Servings: 9 servings
Equipment
- Silicone Shot Glass Molds, 9-Cavity
Ingredients
Ahi Tuna Filling
- 2 6 oz. Omaha Steaks Sushi-Grade Ahi Tuna Steaks thawed and finely minced
- 1 bunch green onion, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 lime, juiced
Rice Shots
- 1 cup jasmine rice
- 2 cups water
- 1 oz. rice vinegar, optional
- 1 cup flour
- 3 eggs
- 1 cup panko
- 1/2 gallon frying oil
Garnish
- 1 jalapeño, sliced
- 1 oz. chives, diced
Instructions
Ahi Tuna Filling
- Combine ahi tuna steaks, green onion, mayonnaise, sriracha, soy sauce, sesame oil, and lime juice in a medium mixing bowl.
- Place in a resealable bag to later pipe into rice shots.
Rice Shots
- Rinse rice before adding rice and water to a rice cooker and cook according to package directions.
- When rice is ready, allow it to cool, then add optional rice vinegar.
- Put rice in mold and place in the freezer for 1 hour.
- Pop rice cups out of mold and roll first in flour, then egg wash, then panko.
- Deep fry in oil at 350 degrees Fahrenheit for 4 minutes or until golden brown.
Plating
- Pipe ahi tuna filling into fried rice shot.
- Top with sliced jalapeño and chives.