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Crispy Rice Spicy Tuna

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Crispy Rice Spicy Tuna features crunchy pan-fried rice cakes topped with a flavorful blend of spicy tuna, creating a perfect balance of texture and heat in every bite.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 1/2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 8 oz sushi-grade tuna, finely diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon soy sauce
  • 1 green onion, thinly sliced
  • 1 tablespoon sesame oil
  • Vegetable oil for frying
  • Black sesame seeds for garnish
  • Thinly sliced cucumber (optional)
  • Avocado slices (optional)

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then simmer covered for 15 minutes. Remove from heat and let rest 10 minutes.
  2. Mix rice vinegar and sugar until dissolved. Gently fold into cooked rice and let cool.
  3. Shape the cooled rice into small, flat rectangular patties about 2 inches wide.
  4. Heat vegetable oil in a nonstick skillet over medium-high heat. Fry rice patties until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
  5. In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, and green onion. Mix well.
  6. Heat sesame oil in a pan and briefly sauté the spicy tuna mixture for 30 seconds to 1 minute, or serve raw if preferred.
  7. Top each crispy rice patty with a spoonful of spicy tuna mixture.
  8. Garnish with black sesame seeds and serve with cucumber and avocado slices if desired.

Notes

For extra flavor, sprinkle with thinly sliced nori or drizzle with eel sauce before serving.

Find it online: https://grilldrip.com/crispy-rice-spicy-tuna/