Description
These Homemade Spicy Tuna Crispy Rice bites feature crispy, golden-brown rice squares topped with spicy tuna, a creamy, flavorful sauce, and a touch of heat. A perfect appetizer or snack that combines the crunch of the rice with the rich, spicy tuna for a mouthwatering bite. Easy to make and packed with flavor, they are a great choice for sushi lovers!
Ingredients
Scale
For the Rice:
- 2 cups sushi rice, cooked and cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
For the Spicy Tuna:
- 1/2 lb (8 oz) sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon finely chopped green onions (optional)
For Garnish:
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon finely chopped green onions
- A few thin slices of jalapeño (optional, for extra heat)
- Fresh cilantro (optional)
- Soy sauce for dipping (optional)
Instructions
Prepare the Rice:
- Season the Rice:
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Drizzle the vinegar mixture over the cooled cooked sushi rice and gently mix to combine. Set the rice aside to cool completely. The rice should be slightly sticky for easier shaping.
Shape the Rice:
- Form Rice Squares:
- Once the rice has cooled, lightly oil your hands to prevent sticking. Take small portions of the rice and shape them into small rectangular or square pieces, about 2 inches wide and 1 inch thick. You can use a mold if you prefer uniformity.
Fry the Rice:
- Heat the Oil:
- In a large skillet, heat the vegetable oil over medium-high heat. The oil should be hot enough to fry the rice squares, but not smoking.
- Fry the Rice:
- Carefully place the rice squares into the hot oil. Fry in batches to avoid overcrowding the pan. Cook for about 2-3 minutes per side, or until golden brown and crispy. Remove the rice squares from the pan and drain on paper towels.
Make the Spicy Tuna:
- Prepare the Tuna Mixture:
- In a bowl, combine the diced tuna with the mayonnaise, sriracha sauce, soy sauce, sesame oil, rice vinegar, and chopped green onions (if using). Stir gently to combine, ensuring the tuna is well-coated in the spicy sauce. Adjust the spice level with more sriracha if desired.
Assemble the Crispy Rice:
- Top the Rice Squares:
- Once the crispy rice squares have cooled slightly, spoon a generous amount of the spicy tuna mixture onto each rice square. Use the back of the spoon to spread the tuna evenly across the top.
Garnish and Serve:
- Garnish:
- Garnish with sesame seeds, chopped green onions, jalapeño slices, and cilantro if desired for extra flavor and visual appeal.
- Optionally, serve with soy sauce for dipping on the side.
Notes
- Tuna Quality: Use sushi-grade tuna for this dish to ensure the highest quality and safety when consuming raw fish.
- Rice Texture: If the rice is too sticky to handle, lightly wet your hands with water to shape the rice.
- Alternative Protein: You can replace tuna with other proteins like salmon or even a vegetarian alternative like spicy avocado for a plant-based version.
- Spice Level: Adjust the amount of sriracha to your preferred spice level. You can also add chili flakes or hot sauce if you want more heat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg