Description
Crispy golden rice meets zesty, fresh tuna in this Japanese-inspired “Spicy Tuna Crispy Rice” sensation. Layers of sushi-grade tuna, creamy sriracha mayo, and perfectly crisped rice create a sensational bite you’ll crave again and again.
Ingredients
Scale
Base Ingredients:
- 1 cup sushi rice
- 1 ¼ cups (296 milliliters) water
- 1 ½ tablespoons (22.5 milliliters) rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
Protein and Main Fillings:
- 200 grams (7 ounces) fresh sashimi-grade tuna, finely diced
- 2 tablespoons (30 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) sriracha
- 1 teaspoon soy sauce
- 1 avocado, sliced
Cooking and Garnish Ingredients:
- 1 tablespoon (15 milliliters) vegetable oil (for frying)
- Soy sauce (for serving)
- Wasabi (for serving)
- Sesame seeds (optional garnish)
- Thinly sliced green onions (optional garnish)
Instructions
- Thoroughly rinse sushi rice under cold water until liquid becomes transparent. Combine rice with water in a pot, bringing to a rolling boil, then reduce heat to low. Cover and simmer for 15 minutes, then remove from heat and allow to rest for 10 minutes.
- Create seasoning mixture by dissolving rice vinegar, salt, and sugar. Gently incorporate into cooked rice using folding technique.
- Transfer rice to a lined baking tray, pressing firmly to create an even 1 cm thick layer. Refrigerate for 1 hour until completely solidified.
- Prepare tuna topping by combining diced raw tuna with mayonnaise, sriracha, and soy sauce. Customize spice levels according to preference.
- Once rice is firm, slice into uniform bite-sized squares. Heat cooking oil in a skillet over medium-high temperature around 350°F.
- Carefully fry rice squares until edges turn golden brown and crispy, approximately 2-3 minutes per side. Ensure even browning and crunchy texture.
- Arrange crispy rice squares on serving plate. Layer each square with a delicate avocado slice and generous spoonful of spicy tuna mixture.
- Enhance presentation by sprinkling sesame seeds and finely chopped green onions. Accompany with small dishes of soy sauce and wasabi for additional flavor customization.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring a cleaner and crisper texture when frying.
- Use short-grain sushi rice for the best sticky consistency that holds together during frying.
- Chill the rice completely before cutting and frying to maintain its structural integrity and prevent crumbling.
- Adjust spice levels by varying the amount of sriracha in the tuna mixture, catering to different heat preferences.
- Pat the tuna dry before mixing to prevent excess moisture that could make the topping soggy.
- Choose sushi-grade tuna for the safest and highest-quality raw fish experience.
- For a lighter version, swap mayonnaise with Greek yogurt or use less oil when frying.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 30mg