Name: Tuna Crispy Rice Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Japanese Fusion
Ingredients: 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; 1 pound ahi tuna (sushi grade, finely chopped); 3 tablespoons Japanese kewpie mayonnaise; 2 tablespoons Sriracha sauce; 1 tablespoon soy sauce (preferably for sushi and sashimi); 2 teaspoons sesame oil; 1-2 teaspoons lime juice; Avocado slices; Toasted sesame seeds; Chives or scallions (minced); Jalapeño or serrano pepper (thinly sliced)

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Introduction

Tuna Crispy Rice is a delicious fusion dish that combines crispy, flavorful rice cubes topped with a spicy, creamy tuna mixture. This bite-sized appetizer offers a perfect balance of textures and tastes, making it a crowd-pleaser for sushi lovers and those looking for something unique.

The image shows three pieces of a crispy golden brown rice cake base, each topped with thin slices of light green avocado and a thick layer of creamy orange-colored spicy salmon mix. On top of the salmon mix, there is a circular slice of fresh green jalapeño pepper, garnished with small chopped green herbs and black and white sesame seeds. The items are placed on a white plate with tiny brown speckles, set against a white marbled surface in soft natural light, with a stack of white plates blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 pound ahi tuna (sushi grade, finely chopped)
3 tablespoons Japanese kewpie mayonnaise
2 tablespoons Sriracha
1 tablespoon soy sauce (preferably for sushi and sashimi)
2 teaspoons sesame oil
1-2 teaspoons lime juice
Avocado (for garnish)
Toasted sesame seeds (for garnish)
Chives or scallions, minced (for garnish)
Jalapeño or serrano pepper, sliced (optional, for garnish)

Instructions

Step 1: Rinse the sushi rice thoroughly 4 to 5 times until the water runs clear. Combine the rinsed rice, water, and salt in a rice cooker and cook according to the cooker’s instructions.
Step 2: In a small bowl, mix the rice vinegar, sugar, and sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold the vinegar mixture into the rice until well combined. Let it cool slightly.
Step 3: Line a small square baking tray with plastic wrap. Spread the flavored rice evenly into the tray, pressing down to form a compact 1/2 inch thick block. Wrap tightly and refrigerate for at least 1 hour or overnight to firm up. Alternatively, freeze it for about 30 minutes to speed up chilling.
Step 4: Prepare the spicy tuna mixture by combining the finely chopped ahi tuna, kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a bowl. Mix gently but thoroughly.
Step 5: Remove the chilled rice block from the tray and plastic wrap. Using a sharp knife, cut the rice into bite-sized cubes.
Step 6: Heat a nonstick skillet over medium-high heat and add a small amount of oil. Fry the rice cubes on each side until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Step 7: To serve, top each crispy rice cube with a spoonful of the spicy tuna mixture. Garnish with sliced avocado, toasted sesame seeds, minced chives or scallions, and optional sliced jalapeño or serrano pepper for extra heat.

Tips & Variations

Use sushi-grade tuna to ensure freshness and safety when consuming raw fish.
For a milder spice, reduce the amount of Sriracha or omit the jalapeño garnish.
Substitute tuna with salmon for a different but equally delicious flavor.
Make the rice cubes ahead of time and keep refrigerated; fry just before serving to maintain crispiness.
If you don’t have a rice cooker, cook the rice on the stove following package instructions.

Storage

Store the prepared rice block wrapped in plastic wrap in the refrigerator for up to 2 days before frying. Once fried, crispy rice is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat briefly in a hot skillet to restore crispiness before adding the tuna topping.

How to Serve

The dish shows small square-shaped crispy golden brown rice cakes as the base layer, topped with thin, green slices of avocado arranged neatly. Above the avocado is a creamy, light orange spicy salmon mixture with a slightly chunky texture. Each serving is garnished with a thin, round slice of fresh bright green jalapeño pepper on top, sprinkled with black and white sesame seeds and tiny green chive pieces. The food is placed on a white plate with small brown speckles, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked or canned tuna instead of fresh ahi tuna?

Fresh, sushi-grade ahi tuna is recommended for the best taste and texture, as this dish is served raw. Cooked or canned tuna won’t provide the same quality or experience.

How do I make this dish vegan or vegetarian?

You can replace the tuna with diced avocado or marinated tofu and use vegan mayonnaise in place of kewpie mayo. Adjust the seasonings to your preference for a delicious plant-based version.