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Spicy Tuna Crispy Rice Recipe

Spicy Tuna Crispy Rice Recipe
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★★★★★

4.9 from 24 reviews

Spicy Tuna Crispy Rice is a delightful fusion appetizer combining crunchy, pan-fried sushi rice bites with a flavorful and creamy spicy tuna topping, garnished with fresh avocado, sesame seeds, chives, and a hint of heat from jalapeño or serrano peppers. Perfect as a sophisticated starter or party snack.

Ingredients

Scale

Rice Base

  • 1.5 cups sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • Vegetable oil for frying (about 1/2 to 3/4 cup)

Spicy Tuna Topping

  • 1 pound ahi tuna (sushi grade, finely chopped)
  • 3 tablespoon Japanese kewpie mayonnaise
  • 2 tablespoon Sriracha sauce
  • 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

Instructions

  1. Prepare the Rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear to remove excess starch. Combine rinsed rice, water, and salt in a rice cooker and cook until tender.
  2. Flavor the Rice: In a small bowl, mix rice vinegar, granulated sugar, and sesame oil until sugar is dissolved. Toss the cooked rice with this mixture in a large bowl until evenly combined and well-flavored.
  3. Shape and Chill Rice: Line a small square baking tray with plastic wrap. Transfer the flavored rice to the tray and press down to form a compact 1/2 inch thick square block. Wrap and refrigerate for at least 1 hour or overnight to firm up. Alternatively, freeze for 30 minutes for quicker chilling.
  4. Cut Rice into Bites: Once chilled, carefully remove the rice block and cut it into bite-sized rectangles suitable for pan frying.
  5. Pan Fry the Rice: Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat until hot (around 30 seconds). Carefully place rice pieces in the oil with about 2 inches space between each. Fry on medium-high heat for 3 minutes or until golden brown, then flip and cook an additional 2-3 minutes until crisp and golden on both sides. Transfer fried rice to a wire rack placed over a lined baking sheet to drain excess oil.
  6. Prepare Spicy Tuna: In a medium bowl, combine finely chopped ahi tuna, Japanese kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until well blended.
  7. Assemble Crispy Rice Bites: Place thin avocado slices on top of each crispy rice piece. Spoon 1-2 tablespoons of spicy tuna mixture over the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a jalapeño or serrano pepper slice for an extra kick.

Notes

  • Use sushi-grade tuna to ensure freshness and safety for raw consumption.
  • Adjust Sriracha quantity to your preferred spice level.
  • The rice must be well chilled before frying for best results and ease of cutting.
  • Be cautious when frying; hot oil can splatter.
  • This dish is best served immediately after assembling to maintain the crispy texture of the rice.
  • Vegetable oil can be substituted with canola or peanut oil for frying.

Nutrition

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

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