Description
Create restaurant-style spicy tuna crispy rice right at home with this easy-to-follow recipe. Featuring perfectly seasoned sushi rice, a creamy and spicy tuna mixture, and crispy pan-fried rice bites, this dish combines vibrant flavors and satisfying textures for an impressive appetizer or snack.
Ingredients
Units
Scale
Sushi Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1 1/2 tsp granulated sugar
- 1/2 tsp Kosher salt
- 1/2 cup neutral oil (for frying)
Tuna Mixture
- 1/2 lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- Black sesame seeds, for garnish
Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1/4 cup Sriracha
- 3 Tbsp ponzu sauce (check label for gluten-free)
Instructions
- Cook the sushi rice: Rinse 1 cup sushi rice under cool water in a fine mesh strainer until the water runs clear, about 1 minute. Cook according to package directions or in a rice cooker until tender.
- Prepare the sushi vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp Kosher salt. Heat over medium-high heat until simmering and ingredients fully dissolve, then set aside.
- Season the rice: While rice is still warm, pour the prepared sushi vinegar directly into it. Gently fold the rice with a spatula or rice paddle, taking care not to mash the grains.
- Cool and shape the rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice into an even ½-inch thick layer. Cover and refrigerate for at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna, then chop further until very finely minced. Transfer to a bowl and mix in thinly sliced scallions.
- Make the spicy mixture: Whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 Tbsp ponzu sauce. Pour over the chopped tuna and stir well. Cover and refrigerate until ready to use.
- Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat to coat the bottom in a thin layer. Cut chilled rice into 2″ x ¾” rectangles using wet hands or knife to prevent sticking. Fry 7–8 rice pieces for about 2 minutes per side until golden and crispy. Drain on paper towels. Repeat with remaining rice, adding more oil as needed.
- Assemble and serve: Top each crispy rice piece with about 1 heaping tablespoon of spicy tuna mixture. Garnish with black sesame seeds and a thin slice of jalapeño. Optionally drizzle with extra spicy mayo. Serve immediately for best texture.
Notes
- Make ahead: Sushi rice can be cooked, seasoned, cooled, and refrigerated for up to 5 days. Fry the rice fresh to maintain crispiness.
- Use raw sushi-grade tuna and consume within 24 hours for safety.
- Variations: Substitute spicy tuna with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster for different flavors.
- Air fryer option: Crisp rice pieces at 400°F (204°C) for 15 minutes, flipping once halfway through.
Nutrition
- Serving Size: 1 serving (approx. 4 pieces)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 35 mg
