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Spicy Tuna Crispy Rice Recipe
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Prep Time
20m
Cook Time
30m
Total Time
50m
This spicy tuna crispy rice recipe features a savory combination of sushi rice, spicy tuna, and optional toppings like jalapeno, scallions, avocado, and sesame seeds. The crispy rice adds a delightful crunch to this dish, making it a delicious and satisfying appetizer or main course.
Ingredients
Servings:
18
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Sushi Rice
Spicy Tuna
Optional Toppings
Steps
1
Rinse the 1 c short grain rice under running tap water until it runs clear.
2
Add the 1 c short grain rice to the cooker with 1 c filtered water and cook until plump.
3
Open the lid and let it air out for 5 minutes.
4
Add the 1 tbsp cane sugar, 1 tbsp rice vinegar, and ½ tsp kosher salt to a microwave-safe container. Microwave in 20-second increments until the sugar and salt dissolve.
5
Gently pour the sugar vinegar seasoning into the rice and use the paddle to gently mix the seasoning into every grain of rice without breaking the grains.
6
Line one of your storage containers with parchment paper and gently place the sushi rice on top of the parchment paper. Use your rice paddle to even out the top layer and press down evenly. The rice block should measure roughly 6 ½” long x 5” wide x ¾” high.
7
Cover the top with parchment paper and place the second food container of the same size on top. Use your hands to firmly press down on the top container to press down on the rice further.
8
Place this in the fridge for 30 minutes.
9
The rice is finished setting once it feels firm to the touch and none of the grains of rice lift when you poke the rice block. It’s ok if the rice still feels a bit sticky.
10
Dice 4 oz raw sushi-grade tuna into about 3mm cubes.
11
Add the 4 oz raw sushi-grade tuna, 1 tbsp Kewpie mayonnaise, 1 tbsp sriracha, ½ tsp low-sodium soy sauce, and ¼ tsp yuzu juice into a bowl.
12
Mix together until incorporated. Set aside.
13
Add about one inch of neutral oil to the pot over medium heat. Preheat to 375 °F.
14
Remove the pressed sushi rice by lifting the entire parchment paper onto a cutting board.
15
Cut the sushi rice into 18 even rectangular pieces, about 1” long x ½” wide x ¾” high each. Clean the knife in between each slice to make it easier to cut the rice. I like to use my fingers to round out the edges and corners if there are a few grains that escape during cutting. This also helps to reinforce the rectangular shape.
16
Once the oil is at temperature, gently put the sushi rice pieces into the hot oil. I fry about 2-3 pieces at a time in a 2 quart pot. Try not to crowd them, or they will stick together and lower the oil temp too much. Fry for about one minute, flip them over and fry another 1-2 minutes until they are pale brown.
17
Remove the crispy rice pieces and transfer them to a paper towel-lined rack. Let them crisp up for another minute or two. They should darken slightly and continue to cook on the paper.
18
To assemble: take one crispy rice piece and add the toppings. I like to start with avocado, then about ½ tbsp spicy tuna mix on top. Top with your choice of thinly sliced scallions, sliced jalapeno , and sesame seeds, extra sriracha optional. Repeat with all the crispy rice pieces.
19
Serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories69kcal3%
-
Fat1g0%
-
Saturated Fat0g0%
-
Carbohydrates11g0%
-
Fiber0g0%
-
Sugar1g0%
-
Protein3g0%
-
Cholesterol3mg0%
-
Sodium33mg1%
Percent Daily Values are based on a 2,000 calorie diet.