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Spicy Tuna Crispy Rice Recipe

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4.1 from 2 reviews

Spicy Tuna Crispy Rice is a delightful appetizer combining crispy, pan-fried sushi rice cubes topped with a flavorful blend of finely chopped ahi tuna mixed with spicy mayo and aromatic seasonings. Finished with fresh avocado, sesame seeds, chives, and a touch of heat from sliced jalapeños, this dish offers a perfect balance of textures and bold flavors, ideal for parties or as a sophisticated starter.

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

Ingredients

For the Crispy Rice

  • 1.5 cups sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • Vegetable oil (for pan frying, about 1/2-3/4 cup)

For the Spicy Tuna

  • 1 pound ahi tuna (sushi grade, finely chopped)
  • 3 tablespoon Japanese Kewpie mayonnaise
  • 2 tablespoon Sriracha
  • 1 tablespoon soy sauce (preferably sushi and sashimi soy sauce)
  • 2 teaspoons sesame oil
  • 1-2 teaspoon lime juice (to taste)

For Garnish

  • 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. Combine the rinsed rice, water, and salt in a rice cooker and cook according to the rice cooker’s instructions.
  2. Flavor the Rice: In a small bowl, mix rice vinegar, granulated sugar, and sesame oil until the sugar dissolves completely. Transfer the cooked rice to a large bowl and gently toss with the vinegar mixture until evenly combined.
  3. Shape and Chill Rice: Line a small square baking tray with plastic wrap and spread the flavored rice evenly to form a 1/2-inch-thick square block. Wrap it tightly and refrigerate for at least 1 hour (or overnight). Alternatively, freeze it for about 30 minutes to firm up for easier cutting.
  4. Cut the Rice: Once chilled, carefully remove the rice block and cut into bite-sized rectangular cubes.
  5. Pan Fry Rice Cubes: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds. Place the rice cubes into the hot oil, leaving about 2 inches between each piece. Fry on medium-high heat for about 3 minutes until golden brown, then flip and cook for another 2-3 minutes. Remove and drain excess oil on a wire rack set over a baking sheet.
  6. Prepare Spicy Tuna: In a medium bowl, combine finely chopped ahi tuna with Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until well blended.
  7. Assemble the Dish: Place a few thin avocado slices on top of each crispy rice cube. Spoon 1-2 tablespoons of the spicy tuna mixture over the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for heat and color.

Notes

  • Use sushi-grade tuna for safety and best flavor when consuming raw fish.
  • Rice vinegar mixture should be mixed well so the sugar fully dissolves, which helps flavor the rice evenly.
  • To avoid oily messes and burns, carefully manage the oil temperature and spacing between rice cubes when frying.
  • Chilling the rice block is crucial to ensure it holds together well for cutting and frying.
  • Adjust Sriracha and jalapeño quantities to control the spiciness level according to preference.
  • Leftover crispy rice cubes can be reheated in a skillet to regain crispiness.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Gluten Free

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