Soy-Free Spicy Tuna Crispy Rice
Get ready to elevate your appetizer game with this Soy-Free Spicy Tuna Crispy Rice recipe! Perfectly crispy sushi rice cakes serve as the base for a luscious, creamy topping of spicy sashimi-grade tuna, blended with zesty sriracha and a hint of bright lemon juice. This soy-free spin on a popular sushi bar favorite features simple ingredients like rice vinegar, avocado oil, and sesame seeds, making it a flavorful and allergy-friendly option. Garnished with fresh avocado, green onions, and an optional drizzle of chili oil for an extra kick, this dish is the perfect fusion of texture and taste. With its quick prep time and vibrant presentation, it's ideal for entertaining or a delicious starter to an Asian-inspired meal!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 6 ounces Sashimi-grade tuna
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon Lemon juice
- 0.25 cup Avocado oil (or a neutral high-heat oil)
- 1 (small, sliced or diced) Avocado
- 2 stalks (sliced thinly) Green onions
- 1 teaspoon Sesame seeds
- 1 teaspoon Chili oil (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, reduce the heat to low, cover, and cook for 18-20 minutes, or until the water is absorbed.
Remove the pot from heat and let the rice sit, covered, for 10 minutes. Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large mixing bowl. Gently fold in the vinegar mixture until evenly distributed. Allow the rice to cool to room temperature.
Line a baking sheet with parchment paper. Lightly grease your hands with oil and shape the rice into small rectangles or discs (about 2 inches wide). Place them on the prepared baking sheet and refrigerate for 15-20 minutes to firm up.
While the rice is chilling, finely dice the sashimi-grade tuna and transfer it to a mixing bowl.
In the bowl with the tuna, combine mayonnaise, sriracha, and lemon juice. Mix well and adjust spiciness to taste. Cover and refrigerate until ready to use.
Heat the avocado oil in a large, non-stick skillet over medium-high heat. Once hot, carefully add the chilled rice rectangles, cooking in batches if needed to avoid overcrowding.
Fry the rice cakes for 2-3 minutes on each side, or until crispy and golden brown. Remove and place on a plate lined with paper towels to drain excess oil.
To assemble, top each crispy rice cake with a small scoop of the spicy tuna mixture. Garnish with slices or dices of avocado, green onions, sesame seeds, and a drizzle of chili oil if desired.
Serve immediately and enjoy this flavorful, soy-free appetizer!
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1038 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.
