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Spicy Tuna Crispy Rice

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This dish combines crispy, golden sushi rice cakes with fresh tuna, spicy mayo, avocado and a squeeze of lime. The contrast of textures between the crunchy rice and tender tuna is truly delightful and all the flavours work together so well. Whether you serve them up as an appetiser or a light meal, these spicy tuna crispy rice bites are sure to be a hit.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 spicy tuna crispy rice squares 1x

Ingredients

Scale
  • 175g sushi rice
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • vegetable oil (or any neutral oil)
  • 120g sashimi grade tuna, very finely diced (approx. 0.5cm cubes)
  • 1 tbsp sriracha
  • 1 tbsp kewpie mayonnaise (Japanese mayonnaise)
  • ½ tsp toasted sesame oil
  • ½ spring onion, very thinly sliced
  • 1 avocado, thinly sliced
  • ½ jalapeño, thinly sliced (optional garnish)
  • lime wedges, to serve (don’t skip it!)

Instructions

  1. Wash the sushi rice until the water runs clear, then cook according to the package instructions.
  2. Meanwhile, combine the rice vinegar, sugar and salt and whisk until dissolved. Add this to the hot, cooked sushi rice and stir to combine.
  3. Line a small, shallow baking tin with cling film and brush lightly with vegetable oil.
  4. Transfer the seasoned rice to the cling film-lined baking tin, spreading it into an even layer. The rice should be nice and compact.
  5. Lightly brush the rice with vegetable oil and leave to cool for 10 minutes, then cover with cling film and weigh down with something heavy (I used another baking tin filled with tins 4 x 400g tins).
  6. Refrigerate for at least 3 hours, or preferably overnight. Alternatively, to speed things up, refrigerate uncovered until fully cooled, then cover and freezer for 1 1/2 hour. Please don’t skip this step – the rice cakes will fall apart if not properly set.
  7. Once fully set, cut the rice into squares.
  8. To shallow fry the rice (recommended): heat a generous glug of vegetable oil in a large non-stick frying pan set over a medium-high heat. Working in batches, add the rice squares and turn the heat down to medium. Shallow fry for 4 minutes per side, or until golden and crispy on each side, then transfer to a wire rack to drain.
  9. To air fry the rice: preheat your air fryer to 190℃. Brush the rice cakes with vegetable oil on both sides, then air fry for 15 minutes, turning once halfway through, or until crispy and golden in places (they won’t brown evenly, but they will still be crispy).
  10. Combine the tuna, sriracha, kewpie mayonnaise, toasted sesame oil and spring onion until well-combined. Season with salt and pepper, to taste.
  11. Assembly time. Top the crispy rice squares with avocado, followed by the tuna mixture and jalapeño slice. Finish with a squeeze of lime then serve immediately.

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

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