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Spicy Tuna Crispy Rice Recipe

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★★★★★

4.3 from 60 reviews

Spicy Tuna Crispy Rice is a delectable Japanese-inspired appetizer featuring perfectly cooked sushi rice formed into crispy squares topped with a flavorful mix of spicy tuna, creamy Kewpie mayonnaise, and zingy Sriracha. The crispy texture of pan-fried rice combined with fresh avocado, toasted sesame seeds, and a hint of citrus makes this dish an irresistible bite-sized treat ideal for entertaining or a sophisticated snack.

Ingredients

Scale

Rice Base

  • 1.5 cups sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • Vegetable oil (for frying, about 1/2 to 3/4 cup)

Spicy Tuna Mixture

  • 1 pound ahi tuna (sushi grade, finely chopped)
  • 3 tablespoon Japanese Kewpie mayonnaise
  • 2 tablespoon Sriracha
  • 1 tablespoon soy sauce (preferably for sushi/sashimi)
  • 2 teaspoons sesame oil
  • 1–2 teaspoon lime juice (to taste)

Garnishes

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

Instructions

  1. Prepare and Cook the Rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Add rinsed rice to a rice cooker with 2 cups water and 1 teaspoon salt. Cook the rice until tender.
  2. Flavor the Rice: In a small bowl, mix rice vinegar, sugar, and sesame oil until the sugar dissolves. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture to season the rice evenly.
  3. Shape and Chill the Rice: Line a small square baking tray with plastic wrap. Place the flavored rice in the tray and press it down firmly to form a 1/2-inch-thick square block. Wrap tightly and refrigerate for at least 1 hour or overnight to set. Alternatively, freeze for 30 minutes to firm up for easier cutting.
  4. Cut the Rice Squares: Remove chilled rice block from the tray and plastic wrap. Cut into bite-sized rectangles suitable for serving.
  5. Pan-Fry the Rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds. Carefully place rice pieces in the skillet, spacing them about 2 inches apart, to avoid sticking. Fry on medium-high heat for 3 minutes or until bottoms are golden brown, then flip and cook for an additional 2-3 minutes. Remove and drain on a wire rack placed 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 combined and creamy.
  7. Assemble the Crispy Rice Bites: Place a thin slice of avocado atop each crispy rice piece. Spoon 1 to 2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for a bright, spicy finish.

Notes

  • Use sushi-grade ahi tuna to ensure freshness and safety for raw consumption.
  • Chilling the rice block before cutting is essential for clean, neat squares that hold their shape during frying.
  • Adjust the amount of Sriracha and lime juice in the spicy tuna to your preferred spice and tanginess levels.
  • Vegetable oil with a high smoke point works best for pan-frying the rice to achieve a crispy exterior.
  • This recipe can be assembled ahead of time except for frying, which is best done just before serving to maintain crispiness.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.

Keywords: spicy tuna, crispy rice, sushi appetizer, ahi tuna, Japanese recipe, crispy rice squares, sushi rice, spicy mayo, Kewpie mayonnaise

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