Spicy Tuna Crispy Rice Recipe
This Spicy Tuna Crispy Rice recipe features perfectly cooked sushi rice that’s chilled, pressed, and then pan-fried until golden and crispy. Topped with a spicy tuna mixture made with sashimi-grade tuna, mayonnaise, sriracha, and soy sauce, and garnished with avocado slices, sesame seeds, and green onions, this dish is a delightful fusion of textures and bold flavors, perfect as an appetizer or a light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 12-16 bite-sized pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Ingredients
Scale
Rice
- 1 cup sushi rice
- 1 ¼ cups water
- 1 ½ tbsp rice vinegar
- ½ tsp salt
- 1 tbsp sugar
Spicy Tuna Topping
- 200g fresh sashimi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce
Additional Ingredients
- 1 avocado, sliced
- 1 tbsp vegetable oil (for frying)
- Soy sauce and wasabi (for serving)
- Sesame seeds and thinly sliced green onions (optional garnish)
Instructions
- Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1 ¼ cups of water in a saucepan and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes to finish steaming.
- Season the rice: In a small bowl, mix the rice vinegar, salt, and sugar until dissolved. Gently fold this seasoning mixture into the cooked rice, being careful not to mash the grains.
- Chill and press the rice: Press the seasoned rice evenly into a lined baking tray to about 1 cm thickness. Refrigerate the tray for at least 1 hour to allow the rice to firm up.
- Prepare the spicy tuna: While the rice chills, mix the finely diced sashimi-grade tuna with mayonnaise, sriracha, and soy sauce in a bowl. Adjust the spiciness to your taste preference.
- Fry the crispy rice: Once the rice is firm, cut it into bite-sized squares. Heat the vegetable oil in a skillet over medium heat. Fry the rice squares for approximately 2-3 minutes on each side until they are golden and crispy.
- Assemble the dish: Top each crispy rice square with a slice of avocado and a spoonful of the spicy tuna mixture. Garnish with sesame seeds and thinly sliced green onions if desired. Serve immediately with soy sauce and wasabi on the side.
Notes
- Use sashimi-grade tuna for the best flavor and safety when eating raw fish.
- Be gentle when folding the vinegar mixture into the rice to maintain the rice’s texture.
- Adjust sriracha according to your preferred spice level.
- If you prefer a crispier texture, you can pan-fry the rice squares a bit longer, but be careful not to burn them.
- Make sure the rice is cold and firm before cutting and frying for optimal crispiness.
Keywords: Spicy Tuna, Crispy Rice, Sushi Rice, Appetizer, Japanese, Tuna Tartare, Fusion Cuisine
Find it online: https://miarosetti.com/spicy-tuna-crispy-rice-recipe/
