Spicy Tuna Crispy Rice
Spicy Tuna Crispy Rice
Crispy golden rice topped with spicy tuna, creamy avocado, and a little heat. These are crunchy, fresh, and honestly one of my favorite restaurant-style bites to recreate at home. They look impressive but are surprisingly simple once the rice is chilled and ready to fry.
Yield
About 10 pieces
Ingredients
For the sushi rice
1 cup uncooked sushi rice
1¼ cups water
1 tablespoon rice vinegar
1 tablespoon mirin
½ teaspoon salt
For frying
neutral oil, for frying
For the spicy mayo
3 tablespoons Kewpie mayonnaise
1–2 teaspoons sriracha, to taste
dash of sesame oil
For the tuna
6 oz sushi-grade ahi tuna, finely diced
1 teaspoon ponzu
2 tablespoons green onions, thinly sliced
half of the spicy mayo
For assembling
1 avocado, sliced
remaining spicy mayo, for drizzling
hoisin sauce, for drizzling
furikake, for topping
Instructions
1. Cook the sushi rice
Rinse the sushi rice under cold water until the water runs mostly clear.
Combine the rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.
Remove from heat and let sit, covered, for 10 minutes.
2. Season the rice
In a small bowl mix together the rice vinegar, mirin, and salt.
Transfer the warm rice to a bowl and gently fold in the seasoning mixture until evenly coated.
3. Press and freeze
Line a small dish or loaf pan with parchment paper.
Press the rice into the pan in an even layer about ¾–1 inch thick.
Place in the freezer for about 30 minutes, or until firm enough to cut.
4. Cut the rice
Remove the rice from the pan and cut into 10 small rectangles.
5. Fry the rice
Add about ½ inch neutral oil to a skillet and heat over medium to medium-high heat (about 350 degrees)
Fry the rice pieces until golden and crispy on both sides, about 2–3 minutes per side.
Transfer to a paper towel-lined plate.
6. Make the spicy mayo
In a small bowl mix together:
Kewpie mayonnaise
sriracha
dash of sesame oil
Set aside half for the tuna and half for drizzling.
7. Make the spicy tuna
In a bowl combine:
diced tuna
ponzu
green onions
half of the spicy mayo
Gently mix until coated.
8. Assemble
Top each crispy rice piece with:
a slice of avocado
a spoonful of spicy tuna
a drizzle of spicy mayo
a drizzle of hoisin sauce
a sprinkle of furikake
Serve immediately while the rice is still crispy.
Note
Be sure to keep a close eye on the rice while it’s frying! 2-3 minutes per side at 350 degrees should be perfect for a crispy texture on the outside and a fluffy texture on the inside! Careful not to fry through the entire block.
A Recipe by Madeline May
Spicy Tuna Crispy Rice
These crispy rice bites are crunchy on the outside, soft in the center, and topped with creamy spicy tuna. Finished with avocado, hoisin, and furikake, they feel like a restaurant-style appetizer but are surprisingly simple once the rice is chilled.
Ingredients
Sushi Rice
Spicy Mayo
Spicy Tuna
For Assembling
Instructions
- Cook the rice Rinse the sushi rice under cold water until the water runs mostly clear. Combine the rice and water in a pot and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes. Remove from the heat and let sit covered for 10 minutes.
- Season the rice Stir together the rice vinegar, mirin, and salt. Gently fold the mixture into the warm rice.
- Chill Press the rice into a parchment-lined dish in an even layer about ¾–1 inch thick. Freeze for about 30 minutes, until firm.
- Cut Lift the chilled rice from the pan and cut it into about 10 rectangles.
- Fry Heat about ½ inch of neutral oil in a skillet to 350°F. Fry the rice pieces for 2–3 minutes per side, until deeply golden and crisp. Transfer to a paper towel-lined plate.
- Make the spicy mayo Stir together the Kewpie mayonnaise, sriracha, and sesame oil. Reserve half for the tuna and half for drizzling.
- Make the spicy tuna Gently fold together the diced tuna, ponzu, green onions, and half of the spicy mayo.
- Assemble Top each crispy rice piece with avocado and spicy tuna. Finish with spicy mayo, hoisin, and a sprinkle of furikake.
Storage
Store the crispy rice and spicy tuna separately in airtight containers in the refrigerator. For the best texture, assemble just before serving and enjoy within 1 day.
Make Ahead
Cook, season, press, and chill the rice up to 1 day ahead. Prepare the spicy mayo in advance, then dice and mix the tuna shortly before serving.
A Note from Madeline May
Make sure the rice is completely cold and firm before cutting and frying. This helps the pieces hold their shape and gives you a crisp outside with a soft center.
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