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Spicy Tuna Crispy Rice Recipe

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★★★★★

4.4 from 142 reviews

Spicy Tuna Crispy Rice is a flavorful and textural delight featuring perfectly cooked sushi rice formed into crispy golden cubes, topped with a zesty mixture of fresh ahi tuna, Japanese kewpie mayonnaise, sriracha, and soy sauce. Garnished with creamy avocado, toasted sesame seeds, fresh chives, and spicy jalapeño slices, this appetizer delivers a delicious fusion of crispy, creamy, and spicy in every bite.

Ingredients

Scale

Sushi Rice

  • 1.5 cups sushi rice, rinsed until water is clear
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil

Spicy Tuna

  • 1 pound ahi tuna, sushi grade, finely chopped
  • 3 tablespoons Japanese kewpie mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon soy sauce (for sushi and sashimi preferred)
  • 2 teaspoons sesame oil
  • 1–2 teaspoons lime juice

Garnish

  • Avocado, thinly sliced
  • Toasted sesame seeds
  • Chives or scallions, minced
  • Jalapeño or serrano pepper, sliced

Instructions

  1. Prepare the rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear to remove excess starch. Add the rinsed rice to a rice cooker with 2 cups of water and 1 teaspoon of salt. Cook according to rice cooker instructions until tender.
  2. Add flavoring to the rice: In a small bowl, combine 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil. Stir until the sugar dissolves completely. Once the rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture until evenly coated.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap. Place the flavored rice into the tray and press it down evenly to form a 1/2-inch thick square block. Cover tightly and refrigerate for at least 1 hour or overnight to set. Alternatively, freeze for about 30 minutes to firm up the rice for easier cutting.
  4. Cut the rice: Remove the chilled rice block from the tray and cut it into bite-sized rectangular pieces suitable for individual servings.
  5. Pan-fry the rice: Heat 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat until it’s hot (about 30 seconds). Carefully place the rice pieces into the skillet, leaving about 2 inches between each piece to avoid crowding. Fry the rice on medium-high heat for approximately 3 minutes until the bottom is golden and crispy. Flip each piece and cook for another 2-3 minutes until golden brown on all sides. Remove and drain on a wire rack set over a lined baking sheet to eliminate excess oil.
  6. Make the spicy tuna: In a medium mixing bowl, combine finely chopped ahi tuna, 3 tablespoons kewpie mayonnaise, 2 tablespoons sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Stir thoroughly until all ingredients are well incorporated and the tuna mixture is evenly coated.
  7. Assemble the dish: Place thin slices of avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture over the avocado layer. Garnish with toasted sesame seeds, minced chives or scallions, and a thin slice of jalapeño or serrano pepper for an added kick and visual appeal.

Notes

  • Using sushi-grade ahi tuna is essential for safety and flavor when serving raw fish.
  • Ensure the rice is well-chilled before frying to help it hold its shape and crisp up properly.
  • You can adjust the spiciness by varying the amount of sriracha or jalapeño.
  • Vegetable oil with a high smoke point works best for pan-frying the rice cubes.
  • To speed up preparation, the rice flavoring can be made ahead of time and refrigerated separately.

Keywords: Spicy Tuna, Crispy Rice, Ahi Tuna, Sushi Rice, Japanese Appetizer, Asian Fusion, Tuna Tartare, Crispy Sushi

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