How To Make Crispy Rice Tuna Tartare Poppers

Posted by Sadao Sasaki on



  • Large handful cooked, seasoned white sushi rice
  • Sashimi grade Bluefin tuna belly filet – ideally toro and chutoro (100 grams in total needed for this recipe)
  • 4-5 grams freshly chopped chives
  • 2 tbsp spicy mayonnaise


  • Chopping board
  • Cling film
  • Bamboo rolling mat
  • Two Miyabi or similarly sharp chef’s knives
  • Glass bowls (for the ingredients)
  • 1-2 tablespoons and teaspoons
  • Cocktail sticks
  • Tabletop/ deep fat fryer
  • Serviette covered plate
  • Ceramic sushi platter