Spicy Tuna Crispy Rice
Elevate your appetizer game with this irresistible Spicy Tuna Crispy Rice recipe, a perfect blend of bold flavors and satisfying textures. Featuring golden, pan-fried sushi rice as the crispy base, each bite is topped with a creamy, spicy mix of sushi-grade tuna, mayonnaise, and sriracha, garnished with a delicate sprinkle of black sesame seeds. The balance of heat, umami, and crunch makes this dish a show-stopping option for sushi lovers and fans of Asian-inspired small plates. Ideal for entertaining or an indulgent snack, this crowd-pleaser is surprisingly easy to make at home, with simple steps to achieve that perfect restaurant-quality crispiness. Serve these bite-sized delights fresh and watch them disappear in seconds! Keywords: Spicy Tuna, Crispy Rice, Sushi Appetizer, Asian Fusion, Easy Entertaining.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup sushi-grade tuna
- 3 tablespoons mayonnaise
- 1.5 tablespoons sriracha sauce
- 1 teaspoon soy sauce
- 2 pieces scallions
- 2 tablespoons sesame oil
- 0.5 cup vegetable oil
- 1 tablespoon black sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water in a saucepan, bring to a boil, reduce heat, and cover. Simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm.
Line a baking sheet with plastic wrap. Spread the rice evenly to about 1-inch thickness. Cover with another piece of plastic wrap and press down to compress. Refrigerate for 1 hour or until the rice is firm.
Dice the sushi-grade tuna into small cubes and place in a mixing bowl. Add mayonnaise, sriracha sauce, soy sauce, and thinly sliced scallions to the tuna. Mix well and refrigerate until ready to use.
Once the rice is firm, remove from the refrigerator and cut into bite-sized rectangles.
Heat vegetable oil in a skillet over medium-high heat. Fry the rice rectangles until golden brown on both sides, about 3-4 minutes per side. Remove from oil and let drain on a paper towel-lined plate.
Drizzle sesame oil over the crispy rice pieces.
Top each rice piece with a generous scoop of the spicy tuna mixture.
Sprinkle black sesame seeds over the tuna for garnish.
Serve immediately and enjoy the delicious contrast of textures!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 79.1 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 862 mg | 18% | |
*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.
