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Tuna With Crispy Japanese Rice Recipe, The Dyptique Maldives

This Tuna With Crispy Japanese Rice is Too Pretty to Eat

The Diptyque Restaurant in Cheval Blanc Randheli, the Maldives, sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make Executive Chef Laurent Chancel's palette-pleasing Tuna with Crispy Japanese Rice.

Tuna With Crispy Japanese Rice

Diptyque Restaurant

Tuna With Crispy Japanese Rice Recipe, The Dyptique Maldives


    Cooked Japanese Rice: 170g
    Sugar: 10g
    Rice vinegar: 15ml
    Salt: 10g
    Red Tuna: 60g
    Chives: 10g
    White Sesame Seeds: 5g
    Lime Zest: 2g
    Japanese Spicy Mayo: 20ml
    Teriyaki Sauce: 10ml



  1. Mix all ingredients together.
  2. Press the rice into a square mould.
  3. Wrap with cling film and freeze for 2-3 hours until set.
  4. Once frozen, slice to make rice cake patties.


  1. Mix all ingredients together and set aside.
  2. Use a slice of avocado for the perfect garnish.
  3. Dust sliced rice cake with tempura flour and shallow fry in neutral oil until golden brown.
  4. Rest on kitchen roll to remove excess oil.
  5. Place the marinated tuna on top of the crispy rice then garnish with the slice of avocado, spicy mayo and teriyaki sauce.
Image Source: The Dyptique
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