Spicy Tuna Crispy Rice

Spicy Tuna Crispy Rice: A Restaurant-Worthy Appetizer at Home

Craving that delicious combination of crispy rice and spicy tuna from your favorite restaurant? You can recreate it easily at home! This recipe delivers all the flavor and texture you love, with simple ingredients and step-by-step instructions.

Ingredients:

• For the Crispy Rice:
  • 2 cups sushi rice, rinsed well
  • 2 cups water
  • 1 sheet kombu (optional)
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • Canola oil for frying
• For the Spicy Tuna:
  • 1 lb sushi-grade tuna, finely chopped
  • 1/4 cup mayonnaise (Kewpie mayo preferred)
  • 2 tbsp sriracha (adjust for desired spice level)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 lime, juiced
  • 1/4 cup thinly sliced green onions
• For Garnish (optional):
  • Thinly sliced avocado
  • Black and white sesame seeds

Cooking Guide:

1. Cook the Rice: Rinse the sushi rice thoroughly until the water runs clear. Combine rice, water, and kombu (if using) in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes with the lid on. Fluff the rice gently with a fork and spread it onto a baking sheet to cool completely.
2. Season the Rice: In a small bowl, whisk together rice vinegar, sugar, and salt. Once the rice is cool, gently fold in the seasoning mixture. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Shape and Fry the Rice: Remove the chilled rice from the refrigerator. Using wet hands, shape the rice into small, even patties. Heat enough oil in a large skillet or pot over medium heat to reach 325°F (163°C). Fry the rice patties in batches until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
4. Make the Spicy Tuna: While the rice is frying, combine chopped tuna, mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and green onions in a bowl. Mix well to coat the tuna evenly.
5. Assemble and Enjoy: To serve, place crispy rice cakes on a plate. Top each one with a generous scoop of spicy tuna. Garnish with thinly sliced avocado and a sprinkle of black and white sesame seeds, if desired.

Tips:

• For a richer flavor, use leftover sushi rice instead of plain cooked rice.
• Don’t overcrowd the pan when frying the rice cakes. This will lower the oil temperature and prevent them from crisping properly.
• If you don’t have sushi-grade tuna, you can use canned tuna in water, drained and flaked. However, adjust the amount of sriracha and soy sauce to taste, as canned tuna tends to be saltier.
• Leftover spicy tuna can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.