Name: Spicy Tuna Crispy Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: 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; 1 pound ahi tuna (sushi grade, finely chopped); 3 tablespoons Japanese Kewpie mayonnaise; 2 tablespoons Sriracha; 1 tablespoon soy sauce (preferably sushi and sashimi soy sauce); 2 teaspoons sesame oil; 1-2 teaspoons lime juice (to taste); Avocado (thinly sliced); Toasted sesame seeds; Chives or scallions (minced); Jalapeño or serrano pepper (sliced); Vegetable oil (about 1/2 to 3/4 cup for frying)

Ingredients

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

1 pound ahi tuna (sushi grade, finely chopped)

3 tablespoons Japanese kewpie mayonnaise

2 tablespoons Sriracha

1 tablespoon soy sauce (for sushi and sashimi preferred)

2 teaspoons sesame oil

1-2 teaspoons lime juice (to taste)

Avocado (thinly sliced)

Toasted sesame seeds

Chives or scallions (minced)

Jalapeño or serrano pepper (sliced)

Instructions

Step 1: Prepare the rice by rinsing it thoroughly 4-5 times until the water runs clear. Combine the rinsed rice, water, and salt in a rice cooker and cook according to the rice cooker instructions.

Step 2: While the rice cooks, mix rice vinegar, sugar, and sesame oil in a small bowl until the sugar dissolves. Once the rice is ready, transfer it to a large bowl and gently toss with the vinegar mixture to flavor the rice evenly.

Step 3: Line a small square baking tray with plastic wrap and press the flavored rice evenly into the tray forming a 1/2-inch-thick square block. Wrap and refrigerate for at least 1 hour or overnight to chill. Alternatively, freeze for about 30 minutes to firm it up.

Step 4: After chilling, cut the rice block into bite-sized rectangles ready for frying.

Step 5: Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat until hot (around 30 seconds). Carefully add the rice pieces to the pan, leaving space between them to avoid sticking. Fry on medium-high heat for about 3 minutes until golden brown, then flip and cook another 2-3 minutes. Remove and drain on a wire rack over a lined baking sheet.

Step 6: In a medium bowl, combine the finely chopped ahi tuna, kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly to create the spicy tuna topping.

Step 7: To assemble, place a thin slice of avocado on each crispy rice piece, then spoon 1-2 tablespoons of the spicy tuna mixture on top. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for an extra kick.

Tips & Variations

Use sushi-grade tuna to ensure freshness and the best texture for this dish.

For a milder version, reduce or omit the Sriracha and jalapeño slices.

You can substitute the ahi tuna with cooked shrimp or salmon for a different flavor.

Chilling the rice is key to getting clean cuts and crispy edges when frying.

Serve immediately after assembling to maintain the crispiness of the rice.

FAQs

Can I use regular tuna instead of sushi-grade tuna?

Sushi-grade tuna is recommended for safety and quality when served raw. Using regular tuna that is not meant to be eaten raw may pose health risks and affect the flavor.

How do I make the rice extra crispy?

Make sure the rice is well chilled and cut into firm pieces before frying. Use enough oil to form a uniform thin layer in your skillet and fry on medium-high heat without overcrowding the pan to achieve a crispy, golden crust.