On Crispy Rice Cakes With Sriracha Aioli
KitchenAid Senior PGA Media Dinner 2021
Spicy Tuna Tartare
2021 KitchenAid Senior PGA Championship
KitchenAid always brings unique, culinary fan experiences to this historic and prestigious senior major, and 2021 will be no different. During Championship week, KitchenAid will welcome golf fans and culinary enthusiasts alike to visit the KitchenAid Fairway Club – the centerpiece of the fan experience at Southern Hills, and the place to learn from the experts, ask questions, be entertained and be inspired.
Tulsa is an extra special location, since the city is home to Whirlpool Corporation’s manufacturing plant, which employs more than 1,700 Oklahomans. KitchenAid, a Whirlpool Corp. brand, could not be more thrilled to bring this memorable experience to its Whirlpool Corporation family in Tulsa.
- 1 1/2 cups short grain sushi rice
- 3 cups water
- 2 tbsp. mirin
- 1 1/2 tbsp. rice wine vinegar
- 1 tbsp. sugar
- 1 tbsp. salt (for sushi rice) + salt to taste for siracha aioli
- Oil for frying
- Wondra flour for dusting
- 1 lb. Sushi grade tuna
- 3/4 tsp. grated ginger
- 1 1/2 tbsp. soy sauce
- 2 1/4 tsp. fresh lemon juice
- 1/2 tsp wasabi
- 1 1/2 tbsp. asian sesame oil
- 1/2 cup mayonnaise
- 1-2 tbsp. sriracha
- 2 tsp. lime juice
- 5 green onions (Thinly sliced for garnish)
- Combine sushi rice, water, mirin, rice-wine vinegar, salt, and sugar in a medium saucepan with 3 cups of water and bring to a boil.
- Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. (Alternatively, use a rice cooker).
- Remove from the heat and let sit for 15 minutes.
- Line a half baking sheet with plastic wrap then spray with cooking spray. Firmly press the rice into the pan to create an even layer that comes up to the top of the pan. Refrigerate until set, preferably overnight but at least 1 hour.
- Remove the rice from the pan and using a circular cutter dipped in hot water to prevent sticking, cut out circles. Dust in wondra flour and hold until ready to fry.
- Meanwhile heat about 1/2 of neutral oil in a heavy bottomed pot to 350 degrees F. When heated, add the rice cakes and deep fry on each side until just barley golden brown, about 2-3 minutes per side. Remove to a paper towel lined baking tray and hold warm for service.
- Using a very sharp knife, trim away sinew or skin from the tuna filet. Cut the tuna into 1/4 inch cubes and place in a bowl.
- Add the ginger, soy sauce, lemon juice and sesame oil and stir gently to combine. Adjust the seasoning to taste.
- Add mayo, sriracha and lime juice to a medium bowl, whisking to combine. Season to taste with salt and more sriracha if needed. Transfer to a piping bag or Ziploc with a small hole cut at the tip.
- Assembly: Pile about 2-3 teaspoons of the tartare mixture on top of fried rice cakes (Depending on the size you’ve cut your rice cakes, it can be more), drizzle with the sriracha aioli, and sprinkle with chives. Serve immediately.
This recipe was created by Chef Charlotte Shores