Spicy Tuna Crispy Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
14 servings
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Calories
79 kcal
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Course
Appetizer
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Cuisine
Asian, International
Spicy Tuna Crispy Rice
Description
Spicy Tuna Crispy Rice features sushi rice cooked until tender and sticky, then seasoned with rice vinegar and sugar before being formed into compact rectangles. These rice bites are pan-fried in oil to develop a crispy, golden exterior while maintaining a soft interior. The topping consists of sushi-grade ahi tuna finely diced and mixed with mayonnaise, soy sauce, sriracha, sesame oil, and lime juice for a creamy, spicy, and tangy taste. Toasted sesame seeds and sliced green onions add additional layers of texture and flavor.
The crispy exterior of the rice contrasts with the silky, spicy tuna, making it a distinctive appetizer or small plate. The use of lime juice and sesame oil in the tuna adds brightness and depth. This preparation relies on fresh, quality tuna suitable for raw consumption and careful handling to maintain texture.
These are best served fresh, ideally within an hour of making, to keep the rice crispy. This recipe is well suited to gatherings where finger foods are appreciated. Adjusting the sriracha or soy sauce levels allows customization of heat and saltiness according to taste.
The recipe suggests wetting hands to form rice bites firmly to avoid crumbling during frying. Olive oil or another cooking oil can be used for frying. Sushi rice or another short-grain rice ensures appropriate stickiness and texture.
Ingredients
Spicy Tuna:
- 4 oz ahi tuna finely cut into small pieces, sushi-grade
- 1 tablespoon mayonnaise dairy-free if needed, or kewpie mayonnaise
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon sriracha
- ½ teaspoon sesame oil
- lime juice of ½ lime
- salt to taste only if using low-sodium soy sauce
Crispy Rice:
- 1 cup sushi rice or short-grain white rice
- 1 ½ cups water + more for rinsing
- 1 tablespoon rice vinegar
- 2 teaspoon granulated sugar
- 2 - 4 tablespoon cooking oil I used olive oil, of choice
Garnish Options:
- sesame seeds toasted
- green onion thinly sliced
Instructions
Crispy Rice:
- Wash the sushi rice under cold water for 1 to 2 minutes.
- In a small-to-medium-sized pot, bring 1 ½ cups of water to a boil. Check the package instructions to make sure this is what they recommend (if not, follow those instructions). Add in rinsed sushi rice, reduce to a low simmer, cover with a lid, and cook for 20 minutes. Meanwhile, prepare spicy tuna (instructions below).
- Once rice is ready, remove from heat, keep covered, and let the rice sit for 5 minutes.
- Then add in rice vinegar and sugar; gentle mix and fluff the rice. It should be sticky. Let the rice cool completely so you can handle it with your hands.
- Form 12 - 14 bites by wetting your hands and pressing about 2 Tablespoons of cooked rice into rectangles. Firmly pack the rice into the shapes, so the bites do not fall apart when cooking. You may need to wet your hands a few times as you make all of them. Alternatively, you can use a sushi rice mold.
- Pan Frying: Add oil to a large frying pan and heat over medium-high. Once ready, carefully add the rice rectangles to the pan. Cook for 2 - 4 minutes on each side or until golden brown. Carefully flip them with a spatula to make sure they don’t break in half. Do not overcrowd the pan! Remove from pan and transfer to a paper towel.
- Air Frying: Preheat air fryer to 400°F and lightly brush both sides of the sushi rice rectangles with oil or spray with non-stick olive oil. Evenly space out in preheated air fryer and cook for 15 - 20 minutes, flipping halfway through. Check at 15 minutes and keep longer if you want them crisper.
Spicy Tuna:
- Add all the ingredients (except the lime juice) into a mixing bowl and gently mix to combine.
- Place in the refrigerator until you are ready to assemble everything.
Assembly:
- Remove spicy tuna from the refrigerator and mix in the lime juice.
- Top each crispy rice patty with about 1 to 2 tablespoons of the spicy tuna. Garnish with a sprinkle of sesame seeds and/or thinly sliced green onion.
Notes
- Use sushi-grade ahi tuna to ensure it is safe for raw consumption and has the best texture.
- Serve the crispy rice bites soon after frying to maintain their crunchiness, ideally within one hour.
- Substitute soy sauce with coconut aminos or tamari for gluten-free options.
- Chili garlic sauce can replace sriracha if unavailable; look in the Asian ingredients aisle.
- If needed, white wine vinegar can be used in place of rice vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 78mg | 3% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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