Print

Spicy Tuna Crispy Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

A delicious recipe for Spicy Tuna Crispy Rice featuring sushi-grade tuna mixed with a spicy, creamy sauce served atop golden, pan-fried crispy rice squares. Perfect as an appetizer or light meal with a delightful combination of textures and flavors.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Low Salt

Ingredients

Rice Base

  • 1 cup sushi rice
  • 1 1/2 cups water
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 3/4 teaspoon salt
  • 1/4 cup plain oil (for frying)

Spicy Tuna Topping

  • 7 ounces sushi or sashimi grade tuna
  • 1 tablespoon sriracha
  • 1 tablespoon kewpie mayonnaise
  • 1 teaspoon low sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons finely diced green onion
  • 1 teaspoon sesame seeds (plus more for serving)

Garnishes

  • 1/2 avocado (thinly sliced)
  • 1-2 jalapenos (sliced)

Instructions

  1. Rinse Rice: Rinse the sushi rice under a fine mesh strainer until the water runs clear to remove excess starch.
  2. Cook Rice: Cook the rinsed rice with water according to package instructions. Once cooked, gently fold in sugar, rice vinegar, and salt to season the rice evenly.
  3. Press into Pan: Line an 8×8 inch pan with parchment paper or plastic wrap. Firmly press the cooked rice evenly into the pan to ensure it holds its shape during frying.
  4. Chill Rice: Cover the rice and refrigerate it for at least 2 hours to set and firm up.
  5. Prepare Tuna: While rice is chilling, slice the sushi grade tuna into thin strips, then finely dice into small cubes for optimum texture.
  6. Mix Tuna Ingredients: In a bowl, combine the diced tuna with sriracha, kewpie mayonnaise, low sodium tamari or soy sauce, toasted sesame oil, finely diced green onion, and sesame seeds. Mix well to combine all flavors.
  7. Chill Tuna Mixture: Refrigerate the tuna mixture while finishing the rice preparations to keep it fresh.
  8. Slice Rice: Remove the chilled rice from the fridge and slice into 18 rectangular pieces by cutting in thirds lengthwise and then slicing each third into 6 pieces.
  9. Heat Oil: Heat the plain oil in a skillet over medium-high heat until hot but not smoking.
  10. Fry Rice: Carefully add the rice rectangles to the hot oil in a single layer, avoiding overcrowding. Fry each side for 3-4 minutes or until golden brown and crispy.
  11. Alternative Cooking – Air Fry: For air frying, brush each side of the rice pieces lightly with oil and cook at 400°F (204°C) for about 20 minutes, flipping halfway through for even crisping. Place crispy rice on a wire rack after cooking.
  12. Assemble and Serve: Top each crispy rice square with thin slices of avocado, approximately 1 tablespoon of the spicy tuna mixture, sliced jalapenos, and a sprinkle of sesame seeds. Serve immediately, optionally accompanied by soy sauce or tamari for dipping.

Notes

  • Use sushi or sashimi grade tuna for the freshest and safest raw fish experience.
  • Pressing the rice firmly and chilling it is key to achieving crispy rice squares that hold together while frying.
  • Adjust the amount of sriracha to control the spice level in the tuna mixture.
  • The avocado and jalapenos add creamy and spicy contrasts—feel free to omit or adjust according to preference.
  • Air frying is a great alternative to pan frying for a healthier option with less oil.
  • Serve immediately to enjoy the contrast between the hot crispy rice and cool spicy tuna topping.

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