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Spicy Tuna Crispy Rice Recipe

Spicy Tuna Crispy Rice Recipe
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★★★★★

5.3 from 15 reviews

A delightful Japanese-inspired appetizer featuring crispy pan-fried sushi rice squares topped with a spicy, creamy mix of fresh ahi tuna, avocado, and garnished with sesame seeds, green onions, and peppers for an irresistible combination of textures and flavors.

Ingredients

Scale

Rice Base

  • 1.5 cups sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil

Spicy Tuna Mixture

  • 1 pound ahi tuna (sushi grade, finely chopped)
  • 3 tablespoons Japanese Kewpie mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon soy sauce (sushi and sashimi preferred)
  • 2 teaspoons sesame oil
  • 1–2 teaspoons lime juice

Garnishes

  • Avocado (thinly sliced)
  • Toasted sesame seeds
  • Chives or scallions (minced)
  • Jalapeño or serrano pepper (thinly sliced)
  • Vegetable oil (for frying)

Instructions

  1. Prepare the rice: Rinse sushi rice thoroughly 4-5 times until water runs clear to remove excess starch. Combine rinsed rice, 2 cups water, and 1 teaspoon salt in a rice cooker and cook according to the rice cooker instructions.
  2. Flavor the rice: In a small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until sugar dissolves. When rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture to evenly season the rice. Let it cool.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray forming a 1/2 inch thick square block. Wrap it tightly and refrigerate for at least 1 hour or up to overnight. Alternatively, freeze for 30 minutes to firm up. Chilling helps the rice hold its shape when cutting.
  4. Cut and pan-fry the rice: Remove chilled rice block from tray and cut into bite-sized rectangles. Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat until hot (about 30 seconds). Carefully place rice pieces in the pan, leaving space between them. Fry for about 3 minutes or until golden brown on the bottom, then flip and cook an additional 2-3 minutes. Remove and drain on a wire rack over a lined baking sheet to remove excess oil.
  5. Prepare the spicy tuna: In a medium bowl, combine finely chopped ahi tuna, 3 tablespoons Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
  6. Assemble the crispy rice bites: Place thin slices of avocado on each crispy rice rectangle. Spoon 1-2 tablespoons of the spicy tuna mixture on top. Garnish with toasted sesame seeds, minced chives or scallions, and a thin slice of jalapeño or serrano pepper for heat and color.

Notes

  • Use sushi-grade ahi tuna to ensure freshness and safety when serving raw fish.
  • Rice should be well chilled to hold its shape during frying.
  • Adjust Sriracha amounts to your preferred spice level.
  • Vegetable oil is recommended for frying due to its high smoke point.
  • For a milder version, omit the jalapeño or serrano pepper garnish.
  • Can be served as an appetizer or party hors d’oeuvre.

Nutrition

Keywords: spicy tuna, crispy rice, sushi appetizer, Japanese recipe, ahi tuna, sushi rice, appetizer recipe, crispy rice bites

Find it online: https://liamjayne.com/spicy-tuna-crispy-rice-recipe/