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    Home » Gluten-Free

    June 2, 2022 Gluten-Free

    Spicy Tuna Crispy Rice

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    In need of a fancy appetizer? Spicy tuna crispy rice is perfect for a crowd (although you may not want to share). It's gluten-free, dairy-free, and sure to impress!

    Forget takeout. You can now make spicy tuna crispy rice at home. It's one of our all-time favorites along with salmon rice bowls, cilantro lime pasta with shrimp, and cold sesame noodle salad.

    If you also like sushi or poke, you're going to love this recipe! It's crispy, salty, creamy, a little spicy, and full of umami notes that'll leave you wanting "just one more" bite.

    Ingredients

    With this homemade version, you get way more bang for your buck. Here's what you'll need.

    Spicy Tuna

    • Sushi-grade ahi tuna. Get the highest quality you can find, just make sure it's sashimi or sushi-grade as it's the only kind that's safe to eat raw.
    • Japanese spicy mayo. This gets mixed into the tuna to infuse it with flavor.
    • Sriracha (optional). For that extra spicy kick, but feel free to leave it out.

    Crispy Rice

    • Sushi rice. This is Japanese short-grain rice. It has a high starch content with a sticky texture.
    • Rice vinegar (also called rice wine vinegar). A mild-flavored vinegar to season the rice.
    • Granulated sugar. Adds a hint of sweetness and helps balance out the flavors.
    • Kosher salt. For flavor and dimension. Without it, the rice tastes bland.

    Garnishes

    • Avocado slices for extra creaminess and mouthfeel against the crispy rice.
    • Spicy mayo for drizzling more sauce on top because you can never have too much.
    • Chives add a delicate flavor and a pop of color.

    How to Make Spicy Tuna Crispy Rice

    1. Cook the rice. Rinse the rice under cold water until the water runs clear to remove any excess starch. In a medium saucepan, bring the rice and water to a boil, cover, and cook for 20 minutes over medium-low heat. Remove from the heat to steam for an additional ten minutes.

    2. Season and chill. In a bowl, whisk together the vinegar, sugar, and salt and pour the cooked rice into it, mixing until well distributed. Tightly pack the seasoned rice into a shallow parchment paper-lined pan and place it in the fridge to cool completely. It should be about ¾-1 inch tall.

    3. Shape the rice. With a sharp knife, cut the rice into bite-sized rectangles about 2-inches long. You may need to wipe down the blade with a wet cloth between cuts to keep the rice from sticking to the knife.

    4. Crisp it up. Add a thin layer of neutral oil (such as avocado or refined coconut oil) to a large skillet just above medium heat and cook the rice patties on each side for 4-5 minutes or until golden brown. Transfer to a wire rack.

    5. Make spicy tuna. While the rice crisps, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.

    6. Assemble. Top each crispy rice pattie with avocado slices, followed by 1 large tablespoon of spicy tuna, a drizzle of spicy mayo, and chopped chives to garnish. Serve with low-sodium tamari or soy sauce

    Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this spicy tuna crispy rice using what you already have? Here are some ideas…

    • Use sushi-grade salmon instead. This would be equally delicious. Again, just get the highest quality you can find.
    • Don't like raw fish? You can also make this with grilled shrimp or cooked salmon.
    • Make it vegan. Use marinated portobello mushrooms or tofu instead.

    Frequently Asked Questions

    Where can I buy sushi-grade tuna?

    Some grocery stores such as Whole Foods and Costco sell sushi-grade fish in their refrigerated seafood section. However, if available to you, I recommend buying it from your local fish purveyor or Japanese grocery store. The main takeaway here is to buy the freshest you can find and to choose the high-quality option.

    Can I make it less spicy?

    Absolutely. Just leave out the extra sriracha in the tuna mixture.

    What kind of rice is best for making crispy rice?

    Japanese short-grain rice (often called sushi rice) is the only kind that will work because of its sticky texture.

    How long does tuna keep?

    Use your tuna the same day you buy it. Spicy tuna crispy rice is best consumed the day you make it, but you can store it in the fridge and eat it the next day. Reheat by adding to a lightly oiled skillet over medium heat for about 3-4 minutes. It’ll warm the rice up just enough without heating the tuna. Or you can alternatively nuke the rice patties in the microwave and then assemble them.

    Helpful Tips

    Rinse your rice before cooking. This helps remove any excess starch and helps prevents your rice from becoming gummy.

    Speed it up. Cook your rice the day before. You can also make the mayo ahead of time. These two things will make this recipe go much quicker.

    Want to serve these spicy tuna bites for the main course? Add in a vegetable to round it out such as spicy Asian cucumber salad, shishito peppers, or sautéed broccoletti.

    More Recipes You’ll Love

    • Gluten-Free Coconut Shrimp
    • Noodles With Peanut Sauce
    • Salmon Rice Bowls
    A plate of spicy tuna crispy bites with chopsticks.
    Print Recipe Pin Recipe
    5 from 4 votes

    Spicy Tuna Crispy Rice

    In need of a fancy appetizer? Spicy tuna crispy rice is perfect for a crowd (although you may not want to share). It's gluten-free, dairy-free, and sure to impress!
    Prep Time10 mins
    Cook Time30 mins
    Chill Time2 hrs
    Total Time2 hrs 40 mins
    Author: Lindsey Jenkins

    Ingredients

    Sushi Rice

    • 1 cup sushi rice rinsed until water runs clear
    • 1 ½ cups water
    • 2 tablespoons rice vinegar
    • 1 teaspoon granulated sugar
    • ½ teaspoon kosher salt
    • avocado or refined coconut oil for shallow frying

    Spicy Tuna

    • ½ - ¾ pound sushi-grade tuna, finely minced
    • 4 tablespoons Japanese spicy mayo
    • sriracha to taste, optional

    Toppings

    • avocado slices
    • chives
    • more spicy mayo for drizzling
    • low-sodium tamari or soy sauce for dipping, optional

    Instructions

    • Cook the rice. Rinse the rice under cold water until the water runs clear to remove any excess starch. In a medium saucepan, bring the rice and water to a boil, cover, and cook for 20 minutes over medium-low heat. Remove from the heat to steam for an additional ten minutes.
    • Season and chill. In a bowl, whisk together the vinegar, sugar, and salt and pour the cooked rice into it, mixing until well distributed. Tightly pack the seasoned rice into a shallow parchment paper-lined pan and place it in the fridge to cool completely. It should be about ¾-1 inch tall.
    • Shape the rice. With a sharp knife, cut the rice into bite-sized rectangles about 2-inches long. You may need to wipe down the blade with a wet cloth between cuts to keep the rice from sticking to the knife.
    • Crisp it up. Add a thin layer of neutral oil (such as avocado or refined coconut oil) to a large skillet just above medium heat and cook the rice patties on each side for 4-5 minutes or until golden brown. Transfer to a wire rack.
    • Make spicy tuna. While the rice crisps, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
    • Assemble. Top each crispy rice pattie with avocado slices, followed by 1 large tablespoon of spicy tuna, a drizzle of spicy mayo, and chopped chives to garnish. Serve with low-sodium tamari or soy sauce.

    Notes

    How many pieces does it make? Quantity will depend on the size of your rice patties and the amount of tuna you use, but for reference, I used .67 pounds of tuna and came out with 14 sushi bites.
    Speed it up. Cook your rice the day before. You can also make the mayo ahead of time. These two things will make this recipe go much quicker.
    Use sushi-grade salmon instead. This would be equally delicious. Again, just get the highest quality you can find.
    Don't like raw fish? You can also make this with grilled shrimp or cooked salmon.
    Make it vegan. Use marinated portobello mushrooms or tofu instead.

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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