Description
Spicy Tuna Crispy Rice is a delightful fusion appetizer featuring crispy fried sushi rice topped with a flavorful mixture of spicy tuna, avocado, jalapenos, and sesame seeds. This dish combines textures and bold flavors, making it an irresistible starter or snack that’s perfect for sushi lovers looking to try something a bit different.
Ingredients
Scale
For the Sushi Rice
- 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)
For the 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)
- 1/2 avocado (thinly sliced)
- 1-2 jalapenos (sliced)
Instructions
- Rinse Rice: Rinse the sushi rice thoroughly under a fine mesh strainer to remove excess starch, ensuring the rice cooks with a perfect texture.
- Cook Rice: Cook the rinsed rice with the stated amount of water according to package instructions. Once cooked, gently fold in sugar, rice vinegar, and salt to season the rice evenly.
- Press Rice into Pan: Line an 8×8 inch pan with parchment or plastic wrap, then firmly press the cooked rice evenly into the pan to ensure it holds its shape during frying.
- Chill Rice: Cover the pressed rice and place it in the refrigerator for at least 2 hours to set and firm up properly.
- Prepare Tuna: While the rice chills, slice the tuna into thin strips and then finely dice into small cubes, aiming for a fine texture for optimal flavor blending.
- Mix Tuna Ingredients: In a bowl, combine diced tuna with sriracha, kewpie mayonnaise, low sodium tamari or soy sauce, toasted sesame oil, green onion, and sesame seeds. Mix thoroughly to combine all flavors.
- Chill Tuna Mixture: Set the spicy tuna mixture in the refrigerator while finishing the rice preparation.
- Slice Rice: Once chilled, remove the rice block from the pan and slice into 18 rectangles by first cutting into thirds lengthwise and then each third into about six pieces.
- Heat Oil: Heat the plain oil in a skillet over medium-high heat until hot and shimmering, ready for frying the rice.
- Fry Rice: Carefully add the rice rectangles in a single layer, avoiding overcrowding. Fry each side for 3-4 minutes or until golden brown and crispy. Alternatively, brush each side of the rice with oil and air fry at 400°F for about 20 minutes, flipping halfway through for even crisping.
- Assemble and Serve: Top each crispy rice piece with thinly sliced avocado, approximately 1 tablespoon of the spicy tuna mixture, sliced jalapenos, and a sprinkle of sesame seeds. Serve as is or with soy sauce/tamari on the side for dipping.
Notes
- Use sashimi-grade tuna to ensure freshness and safety when serving raw fish.
- Pressing the rice firmly and chilling it is key to maintaining shape during frying.
- Adjust the amount of sriracha and jalapenos to customize the spice level to your preference.
- Air frying is a healthier alternative to pan frying but may require monitoring to avoid overcooking.
- Serve immediately after assembling to enjoy the contrast between crispy rice and creamy tuna topping.
