Spicy Tuna Crispy Rice Recipe
Spicy Tuna Crispy Rice is a delightful appetizer featuring lightly fried seasoned sushi rice topped with a creamy, spicy ahi tuna mix. This dish combines the crisp texture of golden rice with the fresh, zesty flavors of marinated tuna, Korean mayonnaise, sriracha, and ponzu sauce, garnished with scallions, jalapeño, and black sesame seeds for a perfect bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12-16 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Rice and Seasoning
- 1 cup sushi rice (or other short grain rice)
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil (or other neutral oil, for pan frying)
Spicy Tuna Mixture
- ½ lb sushi-grade ahi tuna
- 3 scallions (thinly sliced)
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Garnishes
- 1 jalapeño (thinly sliced, for serving)
- black sesame seeds (for serving)
Instructions
- Cook the sushi rice: Rinse 1 cup sushi rice under cool water in a fine mesh strainer until water runs clear, about 1 minute. Cook the rice according to package directions or using a rice cooker until fully cooked and tender.
- Prepare the sushi vinegar: In a small saucepan, combine 2 tablespoons rice vinegar, 1½ teaspoons granulated sugar, and ½ teaspoon kosher salt. Warm over medium-high heat and whisk until the sugar and salt fully dissolve. Set aside.
- Season the rice: While the rice is still warm, gently fold the prepared sushi vinegar into the rice using a rice paddle or spatula. Be careful to avoid mashing the grains.
- Cool and shape the rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice evenly into a ½-inch thick layer. Cover with plastic wrap and refrigerate for at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice ½ pound sushi-grade ahi tuna, then chop further with a knife until very finely minced. Transfer to a mixing bowl and mix in 3 thinly sliced scallions.
- Make the spicy tuna mixture: In a separate bowl, whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 tablespoons ponzu sauce. Pour over the chopped tuna and scallions. Mix thoroughly, then cover and refrigerate until ready to assemble.
- Fry the crispy rice: Heat ½ cup grapeseed or neutral oil in a large skillet over medium heat, just enough to coat the bottom in a thin layer. Remove chilled rice from fridge and cut into 2-inch by ¾-inch rectangles. If the rice sticks, wet your hands or the knife slightly with water. Fry 7–8 pieces at a time for about 2 minutes per side until golden and crisp. Transfer fried rice to a wire rack lined with paper towels to drain excess oil. Repeat until all rice pieces are fried, adding more oil as needed.
- Assemble and serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish each with black sesame seeds, a thin slice of jalapeño, and optionally drizzle extra spicy mayo. Serve immediately to enjoy the contrast of crispy rice and creamy spicy tuna topping.
Notes
- Use sushi-grade ahi tuna to ensure safety and freshness for raw consumption.
- Rice can be cooked a day ahead and refrigerated to make preparation easier.
- Be gentle when folding sushi vinegar into rice to keep grains intact and fluffy.
- If the rice sticks to your hands or knife when cutting, wet them slightly with water.
- Adjust the amount of Sriracha to control the spice level in the tuna mixture.
- Serve immediately after assembly to keep rice crispy.
Keywords: spicy tuna, crispy rice, sushi appetizer, ahi tuna, Japanese appetizer, fried rice bites
Find it online: https://thedishspot.com/spicy-tuna-crispy-rice-recipe/
