Description
This Spicy Tuna Crispy Rice recipe features perfectly seasoned sushi rice formed into bite-sized rectangles and pan-fried to golden crispiness. Topped with a flavorful, creamy, and spicy ahi tuna mixture, finished with fresh avocado, sesame seeds, and a touch of heat from jalapeño or serrano pepper, this dish offers a delightful combination of textures and flavors, ideal as an appetizer or party dish.
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 (preferably sushi and sashimi soy sauce)
- 2 teaspoons sesame oil
- 1–2 teaspoons lime juice (to taste)
Garnishes
- 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)
Instructions
- Prepare the Rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear to remove excess starch. Combine the rinsed rice, 2 cups of water, and 1 teaspoon salt in a rice cooker and cook until done.
- Flavor the Rice: In a small bowl, mix together the rice vinegar, sugar, and sesame oil until the sugar dissolves. Transfer the cooked rice to a large bowl and gently toss with the vinegar mixture until evenly combined.
- Shape and Chill the Rice: Line a small square baking tray with plastic wrap and spread the seasoned rice into a 1/2-inch-thick, even layer. Wrap it tightly and refrigerate for at least 1 hour or overnight to let it firm up. Alternatively, freeze for about 30 minutes to chill rapidly, making it easier to cut.
- Cut the Rice: Once chilled and firm, cut the rice block into bite-sized rectangles for individual crispy rice pieces.
- Pan-Fry the Rice: Heat about 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for 30 seconds. Carefully place the rice pieces in the skillet, leaving around 2 inches of space between each to allow for even cooking. Fry on medium-high heat for about 3 minutes until golden brown, then flip and fry the other side for an additional 2-3 minutes. Remove the crispy rice and place on a wire rack over a lined baking sheet to drain any excess oil.
- Prepare the Spicy Tuna: In a medium bowl, combine the finely chopped sushi-grade ahi tuna, Japanese Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until well blended, adjusting lime juice to taste.
- Assemble the Crispy Rice Bites: Place thin slices of avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture over the avocado layer.
- Garnish and Serve: Sprinkle toasted sesame seeds and minced chives or scallions over the top, and finish with a slice of jalapeño or serrano pepper to add a fresh spicy kick. Serve immediately to enjoy the contrast between crispy rice and creamy spicy tuna.
Notes
- Using sushi-grade ahi tuna is essential for safety and best flavor.
- Rice must be well-chilled for easy cutting and better frying results.
- Adjust the amount of Sriracha and jalapeño according to your preferred spice level.
- To avoid splattering, carefully add rice pieces to hot oil and do not overcrowd the skillet.
- You can freeze the shaped rice for 30 minutes to speed up chilling before frying.
- Use a wire rack to drain excess oil and keep the crispy rice crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: spicy tuna, crispy rice, sushi rice, appetizer, Japanese cuisine, fried rice bites, ahi tuna, seafood appetizer
