Name: Spicy Tuna Crispy Rice Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: Japanese Fusion
Ingredients: 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, about 1/2 – 3/4 cup for frying; 1 pound ahi tuna (sushi grade, finely chopped); 3 tablespoons Japanese Kewpie mayonnaise; 2 tablespoons Sriracha; 1 tablespoon soy sauce (preferably sushi and sashimi grade); 2 teaspoons sesame oil; 1-2 teaspoons lime juice (to taste); Avocado (thinly sliced); Toasted sesame seeds; Chives or scallions (minced); Jalapeño or serrano pepper (sliced)

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Introduction

Spicy Tuna Crispy Rice is a delightful fusion dish featuring golden, crunchy rice topped with flavorful, creamy spicy tuna. It’s a perfect appetizer or snack that combines texture and bold flavors in every bite.

The image shows three pieces of crispy golden-brown rice cakes as the base layer, each topped with thin slices of fresh light green cucumber arranged neatly. On top of the cucumber is a generous scoop of creamy orange spicy tuna mixture, which looks soft and chunky with small white sesame seeds sprinkled throughout. Each piece is finished with a thin circular slice of bright green jalapeño pepper, garnished with tiny dark green herbs and black sesame seeds. These are arranged on a white plate with small brown speckles, set against a clean white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 pound ahi tuna (sushi grade, finely chopped)
3 tablespoons Japanese kewpie mayonnaise
2 tablespoons Sriracha
1 tablespoon soy sauce (preferably for sushi and sashimi)
2 teaspoons sesame oil
1-2 teaspoons lime juice (to taste)
Avocado (thinly sliced)
Toasted sesame seeds
Chives or scallions (minced)
Jalapeño or serrano pepper (sliced)
Vegetable oil (for frying)

Instructions

Step 1: Thoroughly rinse the sushi rice 4-5 times until the water runs clear. Combine the rinsed rice, 2 cups water, and salt in a rice cooker and cook until done.
Step 2: In a small bowl, mix the rice vinegar, sugar, and sesame oil until the sugar dissolves. Transfer the cooked rice to a large bowl and gently toss with this mixture to season evenly.
Step 3: Line a small square baking tray with plastic wrap. Spread the flavored rice evenly and press into a 1/2-inch-thick block. Wrap tightly and refrigerate for at least 1 hour or overnight. Alternatively, freeze for about 30 minutes to chill.
Step 4: Remove the chilled rice block and cut into bite-sized rectangles.
Step 5: Heat about 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for 30 seconds. Arrange the rice pieces in the skillet with about 2 inches between them, being careful of splattering oil. Fry on medium-high heat for about 3 minutes or until golden brown, then flip and cook another 2-3 minutes. Drain on a wire rack set over a lined baking sheet.
Step 6: In a medium bowl, combine chopped ahi tuna, kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly to create the spicy tuna topping.
Step 7: To assemble, place a thin slice of avocado on each crispy rice piece. Top with 1-2 tablespoons of spicy tuna mixture. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper.

Tips & Variations

Use sushi-grade tuna to ensure freshness and safety for raw consumption.
Adjust the amount of Sriracha and lime juice according to your spice and acidity preference.
For a vegetarian twist, substitute tuna with diced avocado and spicy mayo made without fish sauce.
Drain the fried rice well on a wire rack to keep the crispy texture and avoid sogginess.

Storage

Store any leftover spicy tuna mixture separately in an airtight container in the refrigerator for up to 1 day. Crispy rice is best enjoyed fresh but can be kept refrigerated for up to 24 hours; reheat briefly in a skillet to retain crispiness. Avoid storing assembled bites as the rice will soften.

How to Serve

The image shows several bite-sized appetizers arranged on a white plate with brown speckles. Each piece has a thick base layer of golden, crispy rice that is slightly browned and textured. On top of the rice, there are thin slices of fresh green avocado layered neatly. Above the avocado, a creamy, light orange mixture with small chunks provides a soft texture. Each piece is topped with a single bright green slice of jalapeño pepper with visible seeds and tiny chopped chives scattered lightly. The background features a soft, white marbled surface and some stacked white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spicy tuna ahead of time?

Yes, you can prepare the spicy tuna mixture up to a day in advance. Keep it refrigerated in an airtight container and mix well before serving.

What if I don’t have a rice cooker?

You can cook sushi rice on the stovetop by combining rinsed rice and water in a pot, bringing it to a boil, then reducing heat to low and simmering covered until water is absorbed, about 15-20 minutes. Let it rest off heat for 10 minutes before seasoning.