Gluten-Free Spicy Tuna Crispy Rice
Indulge in the irresistible flavors of Gluten-Free Spicy Tuna Crispy Rice, a restaurant-worthy appetizer you can recreate at home! Perfectly seasoned sushi rice is shaped into bite-sized blocks, pan-fried to golden, crunchy perfection, and topped with a creamy, zesty spicy tuna mixture made with sashimi-grade tuna, gluten-free soy sauce, Sriracha, and a hint of sesame oil. Garnished with sesame seeds or avocado for added texture and flavor, this dish is an ideal blend of crispiness, spice, and umami. Whether you’re hosting a dinner party or craving a gourmet snack, this gluten-free recipe is a stunning crowd-pleaser that’s surprisingly simple to make.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 4 ounces Sashimi-grade tuna
- 1 teaspoon Gluten-free soy sauce or tamari
- 1 tablespoon Sriracha
- 1.5 tablespoons Mayonnaise (gluten-free)
- 1 teaspoon Sesame oil
- 1 tablespoon Green onion (finely chopped)
- 0.5 piece Avocado (optional, diced small)
- 0.5 cup Neutral oil (e.g., vegetable or avocado oil)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring the water and rice to a boil, cover, reduce heat to low, and simmer for 18-20 minutes. Once done, fluff the rice with a fork and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it evenly. Allow the rice to cool completely to room temperature.
While the rice cools, dice the sashimi-grade tuna into small cubes and place it in a bowl.
In a separate small bowl, mix the gluten-free soy sauce, Sriracha, mayonnaise, sesame oil, and chopped green onion. Add the diced tuna to this mixture and stir until fully coated. If desired, fold in the diced avocado. Cover and refrigerate until ready to use.
Once the rice has cooled, wet your hands with water to prevent sticking and shape the rice into small, compact rectangular or oval blocks, about 1-2 inches long and 1 inch wide.
Heat the neutral oil in a skillet over medium heat until shimmering. Fry the rice blocks in batches, about 2-3 minutes per side, until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
To assemble, spoon a generous amount of the spicy tuna mixture onto each crispy rice block.
Garnish with sesame seeds, additional green onions, or sliced avocado if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
