Description
Homemade Spicy Tuna Crispy Rice is a delicious Japanese-American appetizer featuring crispy fried sushi rice topped with a flavorful mixture of spicy ahi tuna, mayonnaise, and sriracha. Perfect for sushi lovers craving a crunchy, spicy bite.
Ingredients
Scale
Rice Base
- 2 cups sushi rice (cooked and cooled)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- Vegetable oil for frying
Spicy Tuna Topping
- 1 cup sushi-grade ahi tuna (finely diced)
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion (finely sliced)
- Avocado slices (optional)
- Sesame seeds and chopped chives for garnish
Instructions
- Prepare seasoned rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooled sushi rice to evenly season it.
- Shape rice rectangles: Wet your hands and shape the rice into small, firm rectangles about 2 inches long and 1 inch thick. Place the rice rectangles on a tray and chill in the refrigerator for at least 30 minutes to firm up.
- Fry the rice: Heat about ¼ inch of vegetable oil in a frying pan over medium heat. Fry the rice rectangles for 2–3 minutes per side until they turn golden brown and crispy. Remove the fried rice from the pan and drain on paper towels to remove excess oil.
- Prepare spicy tuna mixture: In a separate bowl, combine the finely diced ahi tuna, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onion. Mix well to create the spicy tuna topping.
- Assemble and serve: Top each crispy rice rectangle with a spoonful of the spicy tuna mixture. Garnish with sesame seeds, chopped chives, and optional avocado slices. Serve immediately for best texture and flavor.
Notes
- Use day-old rice for best texture and easier frying.
- Adjust the amount of sriracha to control the spice level.
- Prepare the rice bases ahead of time and fry them just before serving to maintain crispiness.
