Description
Crunchy Sushi Bites with Spicy Tuna are a delightful appetizer featuring crispy pan-fried sushi rice topped with a flavorful mix of ahi tuna and spicy mayo. This recipe combines the classic sushi elements with a satisfying crunch, balanced by fresh scallions, jalapeño, and a touch of sweetness from ponzu sauce, making it perfect for sushi lovers looking for a tasty twist.
Ingredients
Scale
For the sushi rice:
- 1 cup sushi rice (or other short-grain rice)
- 2 tablespoons rice vinegar
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup grapeseed oil (or other neutral oil for pan-frying)
For the spicy tuna topping:
- ½ lb sushi-grade ahi tuna, finely chopped
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced (for garnish)
- Black sesame seeds (for garnish)
For the spicy mayo:
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 tablespoons ponzu sauce
Instructions
- Prepare the Sushi Rice: Rinse the rice thoroughly under cool water until the water runs clear. Cook the rice according to package instructions or using a rice cooker to ensure perfectly steamed rice.
- Season the Rice: In a small saucepan, combine the rice vinegar, granulated sugar, and kosher salt. Heat over medium-high heat, stirring until all ingredients dissolve. Pour this seasoning over the cooked rice and gently fold to evenly coat the rice without breaking the grains.
- Cool and Shape the Rice: Transfer the seasoned rice to a lined baking dish or container. Press it into a flat, even layer about ½ inch thick. Cover and refrigerate for at least 3 hours or overnight to let the rice firm up. Once chilled and firm, cut into bite-sized rectangles approximately 2 inches by ¾ inch.
- Make the Spicy Tuna Mixture: Finely chop the sushi-grade ahi tuna. In a bowl, combine the tuna with sliced scallions, Kewpie mayonnaise, Sriracha, and ponzu sauce. Mix thoroughly until well combined. Refrigerate until ready to use.
- Fry the Crispy Rice: Heat the grapeseed oil in a skillet or frying pan over medium heat. Fry the cut rice pieces for about 2 minutes on each side, or until they develop a golden brown, crispy crust. Use a wire rack to drain any excess oil after frying to keep them crisp.
- Assemble: Spoon a heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds and a thin slice of jalapeño for added heat and visual appeal. Serve immediately with extra spicy mayo on the side if desired.
Notes
- Use sushi-grade ahi tuna for optimal freshness and safety when eating raw.
- Pressing and chilling the rice is crucial to achieve firm rice that fries well without falling apart.
- Grapeseed oil is preferred for frying due to its neutral flavor and high smoke point.
- Adjust the amount of Sriracha to control the spiciness of the tuna mixture.
- Serve immediately after assembling to maintain the crunchiness of the fried rice base.
