Crispy Rice with Spicy Tuna Recipe by Katsuya Uechi , from Katsuya

About the Chef

Chef Katsuya was born on the small island of Miyako in Japan. He grew up in Naha, the capital city of Okinawa, where he was raised by his parents who were very active in the restaurant business. After graduating from Osaka Tsuji Culinary School, he went on to do a couple of apprenticeships in Osaka and Tokyo and got his first job at a first class Okinawa restaurant.

He moved to the U.S. with his wife in the year 1984. After working as an Executive Chef at a few local Los Angeles restaurants, he decided to become independent. He started his first restaurant in Ventura Boulevard in Los Angeles, an area that is often referred to as ‘Sushi Ginza’ meaning ‘Sushi Corner.’ Chef Katsuya received high praises for his original Sushi creations. The restaurant’s reputation spread throughout the city by word of mouth, attracting a variety of clientele. Hollywood celebrities such as Cameron Diaz and professional athletes were among his many regulars. In 2006, Katsuya received the highest score possible from professional restaurant critique publication, Zagat. He analyzed the eating habits of the American public and stepped outside of what is considered to be traditional Japanese cuisine, mixing the former with California style cuisine. This innovation ignited the new sushi trend that spread like wildfire. Chef Katsuya is very much respected among his peers for this accomplishment.

Today, Chef Katsuya Uechi is one of the finest Master Sushi Chefs in the world.  He is famous for his distinctive style and first-rate execution of high-quality sushi. Katsuya is not only an accomplished chef but also possesses a keen sense of business. From the local Los Angeles area where he began, he has an expansion plan to develop into other states and countries world over.


For 4 pieces

  1. Clarified butter – 30 ml
  2. Cooked rice (sushi rice is preferable) – 180 gms
  3. Sushi vinegar – 5ml
  4. Soy sauce – 5 ml
  5. Spicy Tuna Mix – 73 gms
  6. Serrano chili

For the Spicy Tuna Mix:

  1. Tuna, fresh and ground, – 60 gms
  2. Rayu – 1 ml
  3. Masago – 1 gms
  4. Spicy mayo – 10 gms
  5. Green onions, finely chopped – 1 gms


    1. Start by making the spicy tuna mix. In a bowl, combine the spicy mayo, masago, and rayo. Gently fold in the ground tuna, followed by the green onions, making sure not to overmix. Keep mixture stored in the fridge until ready to use.
    2. Next, prepare the rice cakes. Bring the clarified butter in a pan or griddle to medium-low heat. Mix the sushi rice and vinegar together so that it forms a sticky rice. Section the rice into 4 equal, rectangular pieces and cook on each side until a crispy, golden brown layer is formed, about 4 – 5 minutes each side.
    3. Transfer the rice cakes to a plate and spray or brush with soy sauce on each side.
    4. On your serving plate, assemble the rice cakes. Take the spicy tuna mix and place a spoonful on each rice cake.
    5. Garnish with thinly sliced serrano chili and serve with soy sauce on the side.

Note: To make the spicy mayo, combine mayo (Japanese mayo is preferred, but regular mayo will also work)  with a splash of miso, pinch of sugar, and your favorite Asian brand of hot sauce

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