Low Fat Spicy Tuna Crispy Rice
Elevate your appetizer game with this irresistible Low Fat Spicy Tuna Crispy Rice recipe—perfectly balancing indulgence and health-conscious eating! Fluffy sushi rice forms golden-crisp squares, thanks to a quick sear in avocado oil spray, providing the perfect base for a creamy, fiery topping made of low-fat mayonnaise, Sriracha, and protein-packed canned tuna. Enhanced with the tang of rice vinegar and garnished with green onions and black sesame seeds, this dish delivers a delightful fusion of crunch, spice, and umami. Ready in just 35 minutes, it’s easy to prepare, light on calories, and ideal for entertaining or a flavor-packed snack. Pair with pickled ginger for a refreshing twist, and enjoy restaurant-quality crispy rice at home! Perfect for SEO-friendly searches, this recipe shines with keywords like “low-fat spicy tuna,” “crispy rice,” and “healthy Asian appetizer.”
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 1.5 tablespoons rice vinegar
- 0.5 teaspoons sugar
- 0.25 teaspoons salt
- 2 tablespoons low-fat mayonnaise
- 1.5 teaspoons Sriracha sauce
- 1 can canned tuna in water (drained)
- 1 tablespoon green onions (thinly sliced)
- 0.5 teaspoons low-sodium soy sauce
- as needed avocado oil spray
- 0.5 teaspoons black sesame seeds (optional, for garnish)
- as needed pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a small pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to the lowest setting and cover with a lid. Cook for 15 minutes.
Once cooked, remove the rice from heat and let it sit, covered, for an additional 10 minutes.
While the rice is resting, combine the rice vinegar, sugar, and salt in a small bowl. Stir until dissolved.
Transfer the cooked rice to a large bowl and gently mix in the rice vinegar mixture. Allow the rice to cool completely before proceeding.
Spread the cooled rice evenly into an 8x8-inch baking dish lined with parchment paper. Press down firmly to form a compact, even layer. Cover and refrigerate for at least 1 hour to set.
In the meantime, prepare the spicy tuna topping. In a medium-sized bowl, whisk together the low-fat mayonnaise, Sriracha sauce, and soy sauce. Gently fold in the drained tuna and green onions until well combined. Set aside.
Once the rice is firm, remove it from the baking dish and cut it into small squares or rectangles, about 1.5 inches wide.
Heat a non-stick skillet over medium heat and lightly spray with avocado oil. Working in batches, cook the rice squares for 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan.
Remove the rice from the skillet and let cool slightly on a wire rack or paper towel-lined plate.
Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with black sesame seeds, if desired.
Serve immediately, with pickled ginger on the side for a refreshing contrast.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 352 mg | 7% | |
*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.
