Spicy Tuna With Crispy Rice
Looking for the perfect appetizer to make for a dinner party? This spicy tuna with crispy rice recipe is made with crispy rice squares, sushi grade ahi tuna, creamy avocado, and a drizzle of Japanese spicy mayo. You can now make these restaurant-quality sushi bites at home.
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
- more Japanese spicy mayo for drizzling
- chives, green onion, or toasted sesame seeds for garnish
- 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. You can also use a rice cooker or make instant pot sushi rice.
- Season and chill. In a small microwave-safe bowl, whisk together the rice vinegar, sugar, and salt and gently heat in the microwave for 15 seconds to help the sugar dissolve then stir to combine. Pour over the warm cooked rice and use a "cutting method" with a rubber spatula or rice paddle to mix the rice until the seasoning is distributed.
- Shape the rice. Tightly pack the seasoned rice into a small shallow baking tray lined with plastic wrap or parchment paper. Place it in the fridge to cool completely. It should be about 3/4-1 inch tall. 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 cover the bottom of a large frying pan or skillet over medium to medium-high heat. Cook the rice patties on each side for 4-5 minutes or until golden brown. Blot the excess oil off on a paper towel and transfer the crispy rice squares to a cooling rack to allow them to further crisp up.
- Make spicy tuna mixture. While the rice squares cool, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
- Assemble. To the top of the crispy rice squares, add avocado slices, followed by 1 large tablespoon of the spicy tuna mixture, a drizzle of spicy mayo, and a garnish such as chopped chives, green onions, or a sprinkle of sesame seeds. Serve with low-sodium tamari or soy sauce.
Notes
How many pieces does it make? The 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.