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Spicy Tuna Crispy Rice Recipe

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★★★★★

4.4 from 145 reviews

This Spicy Tuna Crispy Rice recipe features perfectly cooked sushi rice formed into crispy, golden bites topped with a flavorful spicy tuna mix. The combination of crunchy fried rice and creamy, spicy tuna with avocado, sesame seeds, and fresh chiles creates an irresistible appetizer inspired by Japanese flavors.

Ingredients

Scale

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

Spicy Tuna

  • 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: Rinse the sushi rice thoroughly 4-5 times until the water is clear to remove excess starch. Combine rinsed rice, 2 cups water, and 1 teaspoon salt in a rice cooker, then cook according to the rice cooker’s instructions.
  2. Add flavoring to the rice: In a small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture to evenly flavor the rice.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap. Place the seasoned rice into the tray and press firmly to form an even 1/2-inch-thick square block. Wrap tightly and refrigerate for at least 1 hour or overnight. Alternatively, freeze for about 30 minutes to firm up for easier cutting.
  4. Cut the rice: After chilling, remove the rice block from the tray and cut into bite-sized rectangular pieces.
  5. Pan fry the rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds. Carefully place the rice pieces in the hot oil, leaving about 2 inches between pieces to prevent sticking. Fry on medium-high heat for about 3 minutes or until the bottom is golden brown, then flip and cook an additional 2-3 minutes. Remove the rice and place on a wire rack over a lined baking sheet to drain excess oil.
  6. Prepare the spicy tuna: In a medium bowl, combine 1 pound finely chopped ahi tuna, 3 tablespoons Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Mix thoroughly until evenly combined.
  7. Assemble the dish: Place a few thin slices of avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for heat and visual appeal.

Notes

  • Use sushi-grade tuna to ensure freshness and safety for raw consumption.
  • Adjust the amount of Sriracha and jalapeño slices to control the spiciness level.
  • Make sure to rinse the sushi rice thoroughly to achieve the right texture.
  • If you don’t have a rice cooker, you can cook the rice on the stovetop using the absorption method.
  • Keep an eye on the oil temperature while frying to avoid burning the rice cubes.
  • This dish can be served as an appetizer or small plate for gatherings.

Keywords: spicy tuna, crispy rice, sushi appetizer, Japanese recipe, sushi rice, fried rice bites, spicy sashimi

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