Description
Spicy Tuna Crispy Rice is a delicious and elegant appetizer featuring perfectly seasoned sushi rice, pan-fried to crispy golden perfection, topped with a spicy, creamy mixture of fresh ahi tuna and garnished with sliced avocado, sesame seeds, fresh herbs, and a hint of heat from jalapeño or serrano peppers. This recipe combines Japanese flavors with a modern twist, making it perfect for entertaining or a special treat.
Ingredients
Rice
- 1.5 cups sushi rice (rinsed until water is clear)
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Spicy Tuna Mixture
- 1 pound ahi tuna (sushi grade, finely chopped)
- 3 tablespoons Japanese Kewpie mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce (preferably for sushi and sashimi)
- 2 teaspoons sesame oil
- 1-2 teaspoons lime juice (to taste)
Garnishes
- Avocado (thinly sliced)
- Toasted sesame seeds
- Chives or scallions (minced)
- Jalapeño or serrano pepper (sliced)
Instructions
- Prepare the rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear to remove excess starch, ensuring a perfect texture. Add 2 cups of water and 1 teaspoon of salt to the rinsed rice and cook it in a rice cooker until done.
- Flavor the rice: In a small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture to season the rice evenly.
- Shape and chill the rice: Line a small square baking tray with plastic wrap and spread the flavored rice evenly to make a 1/2-inch-thick square block. Wrap the rice and refrigerate for at least 1 hour or overnight. Alternatively, chill in the freezer for about 30 minutes. Chilling helps the rice firm up for easy cutting.
- Cut the rice: Once chilled and firm, remove the rice block from the tray and cut it into bite-sized rectangular pieces suitable for pan-frying.
- Pan-fry the rice: Heat 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat for about 30 seconds. Carefully place the rice pieces into the skillet, leaving about 2 inches between each one to prevent sticking. Cook on medium-high heat for approximately 3 minutes until the bottoms are golden brown, then flip and cook the other side for another 2-3 minutes. Remove the crispy rice and drain on a wire rack over a lined baking sheet to eliminate excess oil.
- Prepare the spicy tuna mixture: In a medium bowl, combine the finely chopped ahi tuna, 3 tablespoons Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Mix thoroughly until well combined and evenly coated.
- Assemble the appetizer: Place thin slices of avocado on top of each piece of crispy rice. Spoon 1-2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish each bite with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for a fresh and spicy finish.
Notes
- Use sushi-grade ahi tuna to ensure safety and the best flavor.
- Rinsing the rice thoroughly is crucial for achieving the right sticky yet fluffy texture.
- Chilling the rice block before cutting helps maintain the shape when frying.
- If preferred, oil can be adjusted or substituted with one that has a high smoke point such as canola or grapeseed oil.
- Adjust Sriracha and jalapeño quantities to control the spice level to your liking.
- Serve immediately after assembly to enjoy the perfect contrast of crispy rice and creamy tuna topping.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
