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Spicy Tuna Crispy Rice Recipe

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4.4 from 4 reviews

This Spicy Tuna Crispy Rice recipe transforms sushi-grade tuna and perfectly seasoned rice into a delightful appetizer or snack. Featuring crispy pan-fried rice squares topped with a creamy, spicy tuna mixture, avocado slices, and garnishes like sesame seeds and jalapeños, it’s a vibrant, flavorful dish that combines textures and tastes harmoniously. Ideal for sushi lovers looking for a fun twist and a finger-food presentation.

  • Total Time: 1 hour 25 minutes
  • Yield: 32 servings

Ingredients

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 for frying (about 1/2-3/4 cup)

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 (to taste)

Garnishes

  • 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 to remove excess starch. Combine rinsed rice, water, and salt in a rice cooker and cook until tender and fully absorbed.
  2. Flavor the Rice: In a small bowl, dissolve the granulated sugar into the rice vinegar and mix in the sesame oil. Once the rice is cooked, transfer it into a large bowl and gently fold in the vinegar mixture until evenly incorporated and the rice is slightly cooled.
  3. Shape and Chill the Rice: Line a small square baking tray with plastic wrap and spread the flavored rice into an even 1/2-inch thick square block. Wrap tightly and refrigerate for at least 1 hour (or overnight) to firm up. Alternatively, freeze it for about 30 minutes for quicker chilling.
  4. Cut the Rice: Remove the chilled rice block from the tray and plastic wrap. Cut the block into bite-sized rectangles suitable for pan frying.
  5. Pan Fry the Rice Squares: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds until hot. Carefully place the rice pieces in the skillet, spaced about 2 inches apart to avoid sticking. Fry on medium-high heat for approximately 3 minutes or until the bottoms turn golden brown, then gently flip and cook for another 2-3 minutes until all sides are crispy. Remove the crispy rice and drain excess oil on a wire rack set over a baking sheet.
  6. Prepare Spicy Tuna Mixture: In a medium bowl, combine the finely chopped ahi tuna with Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until all ingredients are well incorporated.
  7. Assemble the Crispy Rice Bites: Arrange a few slices of thin avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture onto the avocado layer. Garnish each piece with toasted sesame seeds, minced chives or scallions, and a thin slice of jalapeño or serrano pepper for an extra kick.

Notes

  • Use sushi-grade ahi tuna to ensure safety and optimal flavor for consuming raw fish.
  • Rinsing the rice thoroughly is essential to achieve the perfect sticky but not mushy texture.
  • Adjust the amount of Sriracha and jalapeño according to your desired spice level.
  • Rice can be chilled overnight for convenience and better shaping.
  • When pan frying, be careful as the oil may splatter; use a splatter screen if needed.
  • The crispy rice bites are best enjoyed immediately after assembling for maximum crunch.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese

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