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Tuna Crispy Rice Recipe

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★★★★★

4.9 from 79 reviews

Tuna Crispy Rice is a delightful fusion appetizer featuring sushi-grade ahi tuna on a bed of flavorful, crispy sushi rice. The rice is seasoned with rice vinegar, sugar, and sesame oil, chilled and cut into cubes, then pan-fried to a perfect golden crisp. Topped with a spicy, creamy tuna mixture dressed in kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice, garnished with avocado, toasted sesame seeds, chopped chives, and sliced jalapeño, this dish perfectly balances texture and flavor for an irresistible bite.

Ingredients

Scale

For the 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

For the Tuna Topping

  • 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

Garnishes

  • Avocado slices
  • Toasted sesame seeds
  • Chives or scallions (minced)
  • Jalapeño or serrano pepper (thinly sliced)

Instructions

  1. Prepare the rice: Thoroughly rinse the sushi rice 4-5 times or until the water runs clear to remove excess starch. Combine rinsed rice, water, and salt in a rice cooker and cook according to the rice cooker instructions until tender.
  2. Season the rice: In a small bowl, whisk together rice vinegar, granulated sugar, and sesame oil until the sugar dissolves completely. Once the rice is done cooking, transfer it to a large bowl and gently fold in the vinegar mixture to evenly coat the rice. Allow the rice to cool slightly.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap and press the seasoned sushi rice into the tray forming an even 1/2-inch thick square block. Cover and refrigerate for at least 1 hour or overnight. Alternatively, freeze for about 30 minutes to chill and firm the rice for easier cutting.
  4. Cut the rice into cubes: Remove the chilled rice block from the tray and plastic wrap. Using a sharp knife, cut the rice into bite-sized cubes, approximately 1 to 1.5 inches each.
  5. Fry the rice cubes: Heat a non-stick skillet or frying pan over medium-high heat. Add a small amount of oil (such as vegetable or sesame oil) to the pan. When hot, place the rice cubes in the pan and cook for about 3-4 minutes on each side or until each side is golden brown and crispy. Use tongs or a spatula carefully to turn the cubes to avoid breaking.
  6. Prepare the tuna topping: In a bowl, combine finely chopped ahi tuna with kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix well until evenly blended and creamy with a bit of heat.
  7. Assemble the dish: Place crispy rice cubes on a serving platter. Top each cube generously with the spicy tuna mixture. Garnish with thin slices of avocado, toasted sesame seeds, minced chives or scallions, and sliced jalapeño or serrano peppers to add creaminess, crunch, and a touch of heat.
  8. Serve immediately: Enjoy the Tuna Crispy Rice as a flavorful appetizer or party snack while the rice cubes are still warm and the tuna topping is fresh.

Notes

  • Use sushi-grade ahi tuna for safety and best flavor, as the tuna is served raw.
  • Make sure to rinse the sushi rice thoroughly for perfect texture and to avoid mushiness.
  • Chilling or partially freezing the rice before cutting helps maintain cube shape when frying.
  • The amount of sriracha can be adjusted to your preferred spice level.
  • Leftover crispy rice cubes can be stored refrigerated and reheated in a skillet to refresh crispiness.
  • This dish is best served fresh to enjoy the contrast of crispy rice and creamy tuna topping.

Keywords: Tuna crispy rice, spicy tuna appetizer, sushi rice cubes, crispy rice bites, ahi tuna topping, Japanese fusion appetizer

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