Description
Spicy Tuna Crispy Rice pairs crispy golden rice squares with creamy, spicy tuna for a high-end sushi bar experience at home. These elegant bite-sized snacks are perfect for entertaining or indulgent snacking.
Ingredients
1 cup sushi-grade short- or medium-grain rice
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
Neutral oil for frying
4 oz sushi-grade tuna, finely diced
2 tbsp Japanese mayonnaise (Kewpie)
1 tsp sriracha or chili crisp (adjust to taste)
1/2 tsp soy sauce or tamari
1/2 tsp sesame oil
Optional: 1 tsp lime juice
Optional: 1 scallion, sliced
Optional garnishes: avocado slices, jalapeño or serrano slices, sesame seeds
Instructions
- Cook rice per package instructions. While warm, season with rice vinegar, sugar, and salt. Mix well.
- Press rice into a plastic wrap-lined pan to about 1/2-inch thick. Chill for 2–4 hours or freeze for 30–60 minutes then chill for another 30 minutes.
- Once firm, cut rice into 1½–2-inch squares or rectangles.
- Heat oil in a skillet to 350°F (175°C). Fry rice pieces in batches, 3–4 minutes per side, until golden. Drain on a wire rack.
- While rice chills, mix diced tuna with mayo, sriracha, soy sauce, sesame oil, and optional lime juice and scallion. Chill until ready to use.
- Top each rice square with a spoonful of spicy tuna. Garnish with avocado, jalapeño, and sesame seeds as desired.
Notes
Form rice and prep tuna ahead, then assemble just before serving.
For a lighter option, air-fry rice squares at 370–400°F for 10–12 minutes.
Use salmon or cooked shrimp instead of tuna for variety.
Add mango or pickled onion for a bright contrast.
Make vegan with mashed chickpeas and vegan mayo-spice mix.
Nutrition
- Serving Size: 2 pieces
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 15mg
