Spice Lee Rice w/ Tuna!

I got the idea for this when I was in England – Yo! Sushi serves delicious “Firecracker Rice” this is my take on it.. albeit with a little bit of difference.

WARNING: if you are going to use raw fish in this like I do. MAKE SURE you get #1 grade or sushi grade fish. You cannot just buy random raw fish or frozen and thaw it. You will get sick.

Cook Time: 30 minutes

Total Time: 30 minutes


  • What you'll need:
  • - 1 cup of sticky rice
  • - 1 1/2 cups of water
  • - 1/2 cup rice vinegar
  • - 1 tbsp of olive/vegetable oil
  • - 3-4 dashes of salt
  • - 2 tsp of granulated sugar
  • - 3 green onions - chopped
  • - 1/2 cup chopped mushrooms
  • - tspn Shichimi Togarashi (Japanese 7 spice blend)
  • - 2 tsp soy sauce
  • Optional
  • - #1 grade (sushi grade) raw tuna or salmon


  1. Rinse rice through strainer until water runs clear. Throw into pot, add 1 1/2 cups of water, cover and bring to a boil. Turn down to medium/low heat and leave alone for 17 minutes. Do not uncover! Remove from heat & keep covered.
  2. In a wok or pan, add rice vinegar, oil, salt and sugar - bring to a boil on medium heat and stir until sugar has dissolved.. Add in onions, mushrooms and Shichimi Togarashi. Saute for about 7 minutes.
  3. Add in cooked rice and stir so all the rice is covered in the vinegar mix. Add in soy sauce.. stir.
  4. Keep on medium heat, stirring occasionally until rice is fried.
  5. and serve!!! Throw the tuna or salmon on top for even more deliciousness.


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