Description
Homemade Spicy Tuna Crispy Rice is a delightful appetizer featuring lightly fried sushi rice squares topped with a flavorful, spicy tuna mixture. The crispy texture of the rice pairs perfectly with the creamy, spicy tuna, creating a delicious bite-sized flavor explosion that combines Japanese sushi influences with a crispy twist.
Ingredients
Scale
Rice and Seasoning
- 2 cups sushi rice, cooked and cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For Frying
- 2 tablespoons vegetable oil (for frying)
Spicy Tuna Mixture
- 1/2 lb (8 oz) sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon finely chopped green onions (optional)
Garnishes (Optional)
- 1 tablespoon sesame seeds
- 1 tablespoon finely chopped green onions
- A few thin slices of jalapeño (optional, for extra heat)
- Fresh cilantro leaves
- Soy sauce for dipping
Instructions
- Prepare the Rice: Cook sushi rice according to package instructions and let it cool completely. It should be slightly sticky to help with shaping the rice squares.
- Season the Rice: In a small bowl, combine rice vinegar, sugar, and salt; stir until dissolved. Drizzle this mixture over the cooled sushi rice and gently fold to combine evenly. Set aside to cool fully.
- Shape the Rice: Lightly oil your hands to prevent sticking. Take small portions of the cooled rice and form them into small rectangular or square pieces about 2 inches wide and 1 inch thick. Use a mold if you want uniform shapes.
- Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking, suitable for frying.
- Fry the Rice Squares: Place the rice squares carefully into the hot oil in batches to avoid overcrowding. Fry each side for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Spicy Tuna Mixture: In a bowl, combine the finely diced tuna, mayonnaise, sriracha sauce, soy sauce, sesame oil, rice vinegar, and chopped green onions if using. Stir gently to combine, ensuring the tuna is well-coated. Adjust sriracha to your desired spice level.
- Assemble the Crispy Rice: Once the rice squares have cooled slightly, spoon a generous amount of the spicy tuna mixture onto each rice square. Use the back of the spoon to spread the mixture evenly across the top of each rice piece.
- Garnish and Serve: Garnish each with sesame seeds, additional chopped green onions, jalapeño slices, and fresh cilantro as desired. Serve immediately with soy sauce on the side for dipping.
Notes
- Make sure the rice is cooled completely before shaping to help it hold together well during frying.
- Use sushi-grade tuna for safety and best flavor.
- You can adjust the spiciness of the tuna mixture by altering the amount of sriracha sauce.
- Fry the rice squares in batches to maintain oil temperature for a crisp texture.
- Serve immediately to enjoy the contrast between the crispy rice and creamy tuna topping.
- Optional garnishes add flavor and visual appeal but can be omitted if desired.
