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Spicy Tuna Crispy Rice Recipe

Spicy Tuna Crispy Rice Recipe
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★★★★★

4.9 from 24 reviews

Spicy Tuna Crispy Rice is a delightful fusion appetizer featuring perfectly cooked sushi rice shaped into crispy, golden bites topped with a creamy, spicy ahi tuna mixture. This dish combines the crunch of pan-fried rice with the fresh, umami-packed flavors of spicy tuna, garnished with avocado, sesame seeds, and fresh chilies for a vibrant and satisfying bite-sized treat.

Ingredients

Scale

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 (preferably for sushi and sashimi)
  • 2 teaspoons sesame oil
  • 1–2 teaspoons lime juice

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. In a rice cooker, combine the rinsed rice, 2 cups water, and 1 teaspoon salt; cook according to the rice cooker instructions.
  2. Add Flavoring: In a small bowl, mix rice vinegar, sugar, and sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture to evenly flavor the rice.
  3. Shape and Chill Rice: Line a small square baking tray with plastic wrap. Press the flavored rice into the tray, forming a compact 1/2 inch thick square block. Wrap tightly and refrigerate for at least 1 hour or overnight. Alternatively, freeze for 30 minutes to firm up for easier cutting.
  4. Cut the Rice: Remove the chilled rice block and cut into bite-sized rectangular pieces for frying.
  5. Pan Fry the Rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat until hot (about 30 seconds). Carefully place rice pieces in the pan, spacing about 2 inches apart. Cook on medium-high heat for 3 minutes or until golden brown, then flip and cook an additional 2-3 minutes. Remove and drain on a wire rack set over a lined baking sheet.
  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 well until fully combined and creamy.
  7. Assemble the Dish: Place thin slices of avocado on each crispy rice piece. Top with 1-2 tablespoons of the spicy tuna mixture. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for heat and freshness.

Notes

  • Use sushi-grade tuna to ensure safety and freshness when consuming raw fish.
  • The rice must be well chilled to maintain shape during frying and slicing.
  • You can adjust the spiciness by varying the amount of Sriracha and chili slices used.
  • For a gluten-free option, use gluten-free soy sauce.
  • This dish is best served immediately after assembly to enjoy the contrast between the crispy rice and chilled spicy tuna.
  • Leftover spicy tuna can be refrigerated but should be consumed within 24 hours.

Nutrition

Keywords: spicy tuna, crispy rice, sushi appetizer, ahi tuna, Japanese fusion, sushi rice, spicy mayo, pan fried rice

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