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Spicy Tuna Crispy Rice Recipe

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4.3 from 10 reviews

A delicious and crunchy appetizer featuring pan-fried crispy sushi rice topped with a spicy, creamy ahi tuna mixture, garnished with avocado, sesame seeds, and fresh herbs for a perfect balance of flavors and textures.

Ingredients

For the Crispy Rice

  • 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
  • Vegetable oil (about 1/2 to 3/4 cup for frying)

For the Spicy Tuna Topping

  • 1 pound ahi tuna (sushi grade, finely chopped)
  • 3 tablespoons Japanese kewpie mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon soy sauce (sushi or sashimi preferred)
  • 2 teaspoons sesame oil
  • 1-2 teaspoons lime juice (to taste)

For Garnish

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

Instructions

  1. Prepare the Rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear. In a rice cooker, combine rinsed rice with 2 cups water and 1 teaspoon salt, then cook until rice is tender.
  2. Flavor the Rice: In a small bowl, whisk together rice vinegar, sugar, and sesame oil until sugar has dissolved. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture to season the rice evenly.
  3. Shape and Chill the Rice: Line a small square baking tray with plastic wrap. Spread the flavored rice evenly into the tray, pressing to form a uniform 1/2-inch thick square block. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or overnight to firm up. Alternatively, freeze for about 30 minutes to chill thoroughly for easier cutting.
  4. Cut the Rice Cubes: Remove chilled rice block from tray and plastic wrap. Using a sharp knife, cut the rice into bite-sized rectangular cubes suitable for frying.
  5. Pan-Fry the Rice: Heat about 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for 30 seconds. Place rice cubes carefully into the hot oil, spacing approximately 2 inches apart. Fry over medium-high heat for about 3 minutes until golden brown, then flip and cook for another 2-3 minutes on the other side. Remove the fried rice cubes using a slotted spatula and drain on a wire rack set over a lined baking sheet to remove excess oil.
  6. Prepare the Spicy Tuna: In a medium bowl, combine finely chopped ahi tuna with Japanese kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until the ingredients are well incorporated.
  7. Assemble the Crispy Rice Bites: Place a few thin slices of avocado on each crispy rice cube. Spoon 1-2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish each piece with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for added heat and presentation.

Notes

  • For best results, use sushi-grade ahi tuna to ensure freshness and safety for raw consumption.
  • Chilling the rice block is crucial to making clean cuts and helping the rice hold its shape during frying.
  • Be cautious when frying the rice cubes as the oil can splatter; use a splatter screen if available.
  • You can adjust the amount of Sriracha or jalapeño pepper to control the spiciness level.
  • Leftover crispy rice bites can be refrigerated in an airtight container and are best eaten within 1 day for optimal texture.

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