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Spicy Tuna Crispy Rice Recipe

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★★★★★

4.8 from 68 reviews

Spicy Tuna Crispy Rice is a delicious fusion appetizer featuring perfectly cooked sushi rice formed into crispy golden squares topped with a flavorful mix of ahi tuna, creamy mayonnaise, and spicy sriracha. This recipe combines the satisfying crunch of pan-fried rice with the fresh, bold flavors of seasoned raw tuna, garnished with avocado, sesame seeds, herbs, and a touch of heat from jalapeño or serrano peppers.

Ingredients

Scale

For the Crispy 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
  • Vegetable oil, about 1/2 – 3/4 cup for frying

For the Spicy Tuna

  • 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)

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 rinsed rice, water, and salt in a rice cooker and cook according to the rice cooker instructions for perfect rice.
  2. Flavor the rice: In a small bowl, mix rice vinegar, sugar, and sesame oil until the sugar fully dissolves. Once rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture to season evenly.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap and press the flavored rice into a 1/2-inch-thick square block. Wrap tightly with plastic and refrigerate for at least 1 hour or overnight to firm up the rice. For a quicker option, freeze for about 30 minutes to chill.
  4. Cut the rice: Remove the chilled rice block from the tray, unwrap, and cut it into bite-sized rectangles suitable for frying and serving.
  5. Pan fry the rice: Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat for approximately 30 seconds. Carefully add the rice pieces into the skillet with about 2 inches of space between each piece to avoid sticking. Cook over medium-high heat for 3 minutes until the bottoms turn golden and crispy, then flip and cook another 2-3 minutes until golden and crispy on both sides. Remove and drain on a wire rack set over a lined baking sheet to remove excess oil.
  6. Prepare the spicy tuna: In a medium bowl, combine finely chopped ahi tuna, Kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until well blended and creamy.
  7. Assemble the crispy rice bites: Top each piece of crispy rice with a thin slice of avocado. Spoon 1-2 tablespoons of the spicy tuna mixture over the avocado. Garnish each bite with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for added heat and color.

Notes

  • Make sure to use sushi-grade ahi tuna to ensure freshness and safety as this recipe uses raw fish.
  • Adjust the amount of sriracha and jalapeño/serrano peppers according to your preferred spice level.
  • Chilling the rice block is essential to make cutting and frying easier without breaking apart.
  • Use a neutral oil with a high smoke point like vegetable oil for frying to achieve the best crispy texture.
  • This dish is best served immediately after assembly for maximum crispiness of the rice.

Keywords: spicy tuna, crispy rice, appetizer, Japanese fusion, sushi rice, ahi tuna, sriracha, Kewpie mayonnaise, pan-fried rice, sushi recipe

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