Low Sodium Spicy Tuna Crispy Rice
Dive into a flavorful and health-conscious twist on a trendy favorite with this Low Sodium Spicy Tuna Crispy Rice recipe! Perfect for sushi lovers who crave bold flavors without excess salt, this dish features golden crispy rice topped with creamy, spicy tuna made from low-sodium mayonnaise and canned tuna. A touch of sriracha and sesame oil adds heat and depth, while fresh avocado slices and optional nori strips provide vibrant texture and garnish. The rice is carefully seasoned with rice vinegar and sugar for a subtle sweetness and chilled before being pan-fried to crispy perfection. With easy preparation and stunning presentation, this recipe is ideal for party appetizers or a creative dinner option. Enjoy an irresistible combination that's lower in sodium but rich in sushi-inspired flavor.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 can (5 ounces) Canned low-sodium tuna
- 2 tablespoons Low-sodium mayonnaise
- 1 teaspoon Sriracha
- 1 stalk (finely chopped) Green onion
- 0.5 whole (sliced for garnish) Avocado
- 1 teaspoon Soy sauce substitute
- 1 teaspoon Sesame oil
- 0.25 cup (for frying) Vegetable oil
- 1 teaspoon (optional, for garnish) Sesame seeds
- 1 sheet (optional, cut into small strips for garnish) Nori (seaweed)
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 pot. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the pot sit, covered, for an additional 10 minutes.
While the rice is cooking, mix the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 10-15 seconds, then stir to dissolve the sugar completely.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Line an 8x8-inch square baking dish with plastic wrap. Spread the sushi rice evenly into the dish, pressing it down to form a compact, uniform layer about ¾-inch thick. Cover and refrigerate for at least 30 minutes to firm up.
While the rice chills, prepare the spicy tuna topping. Drain and flake the low-sodium tuna into a bowl. Add the low-sodium mayonnaise, sriracha, chopped green onion, soy sauce substitute, and sesame oil. Mix until well combined and set aside.
Once the rice has firmed up, lift it out of the dish using the plastic wrap. Cut the rice into bite-sized rectangles or squares.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, fry the rice pieces in batches for 2-3 minutes on each side until golden brown and crispy. Transfer the crispy rice to a paper towel-lined plate to drain any excess oil.
To assemble, top each piece of crispy rice with a spoonful of the spicy tuna mixture. Garnish with a small slice of avocado, a sprinkle of sesame seeds, and/or a strip of nori, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 41.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.4 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 600 mg | 13% | |
*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.
