Vegetarian Spicy Tuna Crispy Rice
Indulge in the irresistible flavors of Vegetarian Spicy Tuna Crispy Rice—a plant-based twist on a sushi-inspired favorite that's perfect for entertaining or a gourmet snack at home. This recipe features perfectly golden and crisp sushi rice squares topped with a delectable, spicy chickpea-based "tuna" mixture seasoned with vegan mayonnaise, sriracha, soy sauce, and sesame oil for an authentic umami kick. Finished with vibrant garnishes like diced avocado, pickled ginger, and sesame seeds, this dish balances bold flavors with a satisfying crunch. Ready in about an hour, it’s vegan-friendly, protein-packed, and ideal for serving as an elegant appetizer or light meal. Whether you're craving the classic spicy tuna flavor or looking to impress guests with a unique and sustainable recipe, this crispy rice creation is bound to be a crowd-pleaser!
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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
- 1 cup Chickpeas
- 3 tablespoons Vegan mayonnaise
- 1.5 tablespoons Sriracha
- 1 teaspoon Soy sauce
- 2 tablespoons Green onions (finely chopped)
- 1 teaspoon Sesame oil
- 0.5 piece Avocado (optional, diced for garnish)
- 2 tablespoons Pickled ginger (optional, for garnish)
- 1 teaspoon Sesame seeds
- 0.5 cups Neutral frying oil (e.g., vegetable or canola oil)
Instructions
Rinse the sushi rice with cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or stovetop directions (typically around 20 minutes).
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Pour this mixture over the rice and gently fold to evenly distribute without smashing the grains. Let the rice cool to room temperature.
While the rice cools, prepare the vegetarian spicy 'tuna'. In a medium bowl, mash the chickpeas with a fork or potato masher, leaving some pieces slightly chunky for texture. Add vegan mayonnaise, sriracha, soy sauce, green onions, and sesame oil. Mix well until all ingredients are combined. Adjust seasoning to taste and refrigerate until ready to use.
Once the rice has cooled, lightly grease your hands with water and shape the rice into small rectangular blocks, approximately 2 inches long and 1 inch wide. Place the blocks on parchment paper and refrigerate for 10–15 minutes to firm up.
In a large skillet, heat the neutral frying oil over medium-high heat. Once the oil is hot (test with a small grain of rice; it should sizzle immediately), add the rice blocks in batches without overcrowding the pan. Fry each side for 2–3 minutes or until golden brown and crispy. Transfer the crispy rice to a plate lined with paper towels to drain excess oil.
To assemble, place a dollop of the vegetarian spicy 'tuna' mixture on top of each crispy rice block. Garnish with diced avocado, pickled ginger, and a sprinkle of sesame seeds if desired.
Serve immediately and enjoy this delicious, plant-based version of Spicy Tuna Crispy Rice!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 23.5 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1259 mg | 27% | |
*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.
