Description
Spicy Tuna Crispy Rice are delicious Japanese-inspired appetizer bites featuring crispy pan-fried sushi rice topped with a flavorful spicy tuna mixture. Perfect for parties and gatherings, these crunchy, creamy bites combine tender ahi tuna with a zesty mayo-based sauce and optional garnishes for an impressive and easy-to-make treat.
Ingredients
Crispy Rice
- 1 cup Japanese sushi rice
- 1 ½ cups water
- 1 teaspoon sugar
- 1 ½ tablespoon rice wine vinegar
- Pinch of sea salt
- 4 tablespoons neutral oil such as canola oil
Spicy Tuna Mixture
- 7 oz (200 g) fresh sushi grade ahi tuna
- 2 tablespoons Japanese kewpie mayonnaise (preferred, can substitute regular mayonnaise)
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- Small drizzle of sesame oil
Garnish
- Furikake
- Jalapeño slices
- Avocado slices or smashed avocado
Instructions
- Rinse Rice: Rinse sushi rice thoroughly under cold water about 5 times until the water runs almost clear to remove excess starch.
- Cook Rice: If not using a rice cooker, add rinsed rice and 1 ½ cups water to a pot. Bring to a boil over medium-high heat, then reduce heat to low-medium and cover. Simmer for 15 minutes.
- Steam Rice: Remove from heat but keep covered to allow the rice to steam for an additional 5 minutes.
- Season Rice: In a small bowl, whisk together sugar, rice wine vinegar, and a pinch of sea salt. Transfer rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula to evenly season the rice without mashing it.
- Set Rice: Line a tray or container with plastic wrap. Spread the seasoned rice evenly and compact it firmly with the back of a spoon to form a flat, even layer. Chill in the fridge for 3 hours to set, or in the freezer for about 1 hour for quicker setting.
- Cut Rice Squares: Once set, use a sharp knife to cut the rice into even rectangles or squares.
- Pan Fry Rice: Heat 4 tablespoons of neutral oil in a large skillet over medium-high heat. Fry the rice squares for a few minutes on each side until golden brown and crispy. Drain on a cooling rack to maintain crispiness.
- Prepare Spicy Tuna: Dice fresh sushi-grade ahi tuna into small cubes and place in a bowl. Add 2 tablespoons kewpie mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, and a small drizzle of sesame oil. Mix gently to combine. Adjust seasoning and spice to taste.
- Assemble Bites: Spoon the spicy tuna mixture onto each crispy rice square. Garnish with furikake, jalapeño slices, and avocado slices or smashed avocado as desired. Serve immediately.
Notes
- Use sushi-grade tuna to ensure freshness and safety since it is served raw.
- Adjust sriracha quantity based on your preferred spice level.
- Chilling the rice properly is key to achieving firm, crispy rice squares.
- Furikake adds extra umami flavor but is optional if you cannot find it.
- Serve immediately after assembly to preserve the rice’s crispy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
