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Spicy Tuna Crispy Rice Recipe

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4 from 5 reviews

Spicy Tuna Crispy Rice is a vibrant and flavorful appetizer featuring perfectly seasoned sushi rice crisped to golden perfection, topped with creamy, spicy ahi tuna and fresh avocado slices. Each bite delivers a delightful crunch combined with rich umami and a hint of heat from jalapeño slices, making it an irresistible starter for sushi lovers and seafood enthusiasts alike.

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

Ingredients

Sushi 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 (for sushi or sashimi preferred)
  • 2 teaspoons sesame oil
  • 1-2 teaspoons lime juice, to taste

Garnish

  • Avocado, thinly sliced
  • Toasted sesame seeds
  • Chives or scallions, minced
  • Jalapeño or serrano pepper, thinly sliced

Instructions

  1. Prepare the Rice: Thoroughly rinse the sushi rice 4-5 times until the water turns clear. Combine with 2 cups water and 1 teaspoon salt in a rice cooker and cook until tender.
  2. Add Flavoring: 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 fold in the vinegar mixture to season evenly.
  3. Shape and Chill: Line a small square baking tray with plastic wrap and press the seasoned rice into a ½-inch thick square block. Wrap and refrigerate for at least 1 hour (or overnight) to firm up. Alternatively, freeze for about 30 minutes to make cutting easier.
  4. Cut the Rice: Remove the chilled rice block from the refrigerator and carefully cut it into bite-sized rectangular pieces.
  5. Pan Fry the Rice: Heat about ½ to ¾ cup vegetable oil in a medium skillet over high heat for 30 seconds. Arrange the rice pieces in the skillet with roughly 2 inches between each to avoid crowding. Fry on medium-high heat for about 3 minutes until golden brown and crispy, then flip and cook for another 2-3 minutes. Remove and drain on a wire rack over a lined baking sheet to remove excess oil.
  6. Prepare Spicy Tuna: In a medium bowl, combine the finely chopped ahi tuna with Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly until well combined.
  7. Assemble the Appetizers: Top each crispy rice piece with thin slices of avocado, then spoon 1-2 tablespoons of the spicy tuna mixture on top. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for an extra kick.

Notes

  • Use sushi-grade tuna for the freshest and safest eating experience.
  • Chilling the rice is crucial for shaping and achieving the perfect crisp texture.
  • Adjust the amount of sriracha to suit your desired spice level.
  • Vegetable oil is preferred for frying due to its high smoke point.
  • Serve immediately after assembly to maintain crispiness of the rice.
  • You can prepare spicy tuna mixture ahead of time but assemble just before serving.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese

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