Description
Spicy Tuna Crispy Rice is a restaurant-style appetizer made at home, featuring golden, pan-fried sushi rice cakes topped with creamy, spicy tuna. Each bite delivers a perfect combo of crispy, savory, and spicy flavors—ideal for snacking, parties, or light meals.
Ingredients
- For the crispy rice:
- 2 cups cooked sushi rice or short-grain white rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- Oil for frying (avocado or canola oil)
- For the spicy tuna topping:
- 6 oz sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1–2 tsp sriracha or chili sauce (to taste)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 green onion, finely sliced
- Optional garnishes: avocado cubes, sesame seeds, jalapeño slices, microgreens
Instructions
- Cook sushi rice and season with rice vinegar, sugar, and salt. Mix well and let cool completely.
- Line a small dish or container with parchment paper and press the rice into an even, compact layer. Chill for at least 1 hour to firm.
- Once firm, cut the rice into small rectangles or squares (about 1½ inches wide).
- Heat oil in a skillet over medium-high heat. Pan-fry rice pieces until golden and crispy on both sides, then drain on paper towels.
- In a bowl, mix diced tuna with mayonnaise, sriracha, soy sauce, sesame oil, and green onion until well combined.
- Spoon or pipe the spicy tuna onto each piece of crispy rice.
- Top with optional garnishes like avocado, sesame seeds, or jalapeño slices, and serve immediately.
Notes
- Use a sharp knife and wet it slightly when cutting the chilled rice to prevent sticking.
- For a vegetarian version, use spicy avocado or mashed tofu instead of tuna.
- Reheat rice cakes in a skillet or air fryer to maintain crispiness.
- Prepare rice and tuna separately ahead of time, then assemble before serving.
- Serve with edamame or seaweed salad for a complete spread.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 10mg
