Spicy tuna crispy rice is a popular fusion dish often seen in sushi restaurants. It combines the satisfying crunch of pan-fried rice with the creamy texture of spicy tuna, resulting in a perfect balance of flavors and textures. If you love sushi but want something a little different, this dish is an ideal appetizer or even a light meal. The great thing about making it at home is that you can customize the spice level and texture to suit your preference.
Spicy Tuna Crispy Rice Recipe
4
servings20
minutes15
minutes282
kcal2
hours35
minutesKeep the screen of your device on
Ingredients
- For the Crispy Rice:
190 g 1 cup sushi rice
300 ml 1 1/4 cup water
1 tablespoon 1 tablespoon rice vinegar
1/2 teaspoon 1/2 teaspoon salt
1/2 tablespoon 1/2 tablespoon sugar
Vegetable oil for frying
- For the Spicy Tuna:
200 g 7 oz sushi-grade tuna
2 tablespoon 2 tablespoon mayonnaise
1 tablespoon 1 tablespoon Sriracha
1 teaspoon 1 teaspoon soy sauce
1/2 teaspoon 1/2 teaspoon sesame oil
1 teaspoon 1 teaspoon lime juice
1 1 green onion
1 teaspoon 1 teaspoon toasted sesame seeds
Equipment
small pot- baking tray
- Non-stick frying pan
- Spatula
- Mixing bowls
- Plastic wrap
Directions
- Cook the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot or rice cooker, combine the rice and water. Cook the rice according to your rice cooker’s instructions or bring to a boil on the stovetop, then cover and simmer for 18-20 minutes until all the water is absorbed.
- In a small bowl, mix the rice vinegar, salt, and sugar until dissolved. Gently fold this mixture into the cooked rice while it’s still warm.
- Shape and Chill the Rice:
- Line a baking tray with plastic wrap. Spread the cooked sushi rice evenly on the tray to about ½ inch (1.25 cm) thickness.
- Cover the rice with another layer of plastic wrap and press it down evenly.
- Chill the rice in the fridge for at least 2 hours, or until firm.
- Make the Spicy Tuna:
- In a mixing bowl, combine the chopped tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix until well combined. Adjust seasoning to your taste, adding more Sriracha for extra spice.
- Stir in the finely sliced green onion and sesame seeds. Set aside in the fridge to chill until ready to serve.
- Fry the Crispy Rice:
- Once the rice is firm, remove it from the fridge and cut it into bite-sized rectangles or squares (around 2×4 cm / ¾x1 ½ inch).
- Heat a generous amount of vegetable oil in a non-stick frying pan over medium-high heat.
- Fry the rice pieces for 2-3 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Assemble and Serve:
- Top each crispy rice square with a spoonful of the spicy tuna mixture.
- Serve immediately with soy sauce or any dipping sauce of your choice.
Notes
- Make sure to buy fresh sushi-grade tuna from a trusted source for safety and flavor.
Can I make the rice ahead of time?
Yes, you can make the sushi rice up to a day in advance. After shaping the rice on the tray, cover it well with plastic wrap and refrigerate. When you’re ready to fry, simply cut and fry the chilled rice squares.
