Description
Create restaurant-quality Spicy Tuna Crispy Rice right at home with this easy-to-follow recipe. Featuring perfectly seasoned sushi rice fried to golden crispness and topped with a flavorful spicy tuna mixture, this dish combines crunchy textures with rich umami flavors for an irresistible appetizer or snack.
Ingredients
Units
Scale
For the 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)
For the Tuna
- 1/2 lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- black sesame seeds
For the Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1/4 cup Sriracha
- 3 Tbsp ponzu sauce (check label if gluten-free)
Instructions
- Cook the sushi rice (a day ahead): Rinse the sushi rice under cool water until the water runs clear, about 1 minute. Cook the rice according to package instructions or using a rice cooker until tender.
- Prepare the sushi vinegar: In a small saucepan, combine rice vinegar, sugar, and Kosher salt. Heat over medium-high until it simmers, whisking until the sugar and salt dissolve completely. Set aside to cool.
- Season the rice: While the rice is still warm, pour the prepared sushi vinegar over it. Gently fold the rice with a rice paddle or spatula to evenly coat without mashing 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 with plastic wrap and refrigerate for at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna into small cubes. Run your knife through the cubes several more times to achieve a fine chop. Transfer to a mixing bowl and stir in thinly sliced scallions.
- Make the spicy tuna mixture: In a separate bowl, whisk together Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour this spicy mayo over the finely chopped tuna and mix until well combined. Cover and refrigerate until ready to assemble.
- Fry the crispy rice: Heat neutral oil in a large skillet over medium heat until shimmering, enough to coat the bottom in a thin layer. Remove the chilled rice from the fridge and cut into 2″ x ¾” rectangles, wetting your hands or knife with water if the rice sticks. Working in batches, fry 7–8 pieces of rice for about 2 minutes per side or until golden and crisp. Transfer to a wire rack lined with paper towels to drain. Add more oil between batches as needed.
- Assemble and serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds and a thin slice of jalapeño. Drizzle extra spicy mayo if desired and serve immediately for best texture and flavor.
Notes
- Make ahead: Seasoned sushi rice can be cooked and refrigerated, stored up to 5 days. Fry fresh to maintain crispiness before serving.
- Use only sushi-grade raw tuna and consume within 24 hours to ensure freshness and safety.
- Variations: Substitute the spicy tuna with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster for different flavors.
- Air fryer method: Cook crispy rice in an air fryer at 400°F (204°C) for 15 minutes, flipping once halfway through for an oil-free option.
Nutrition
- Serving Size: 1 serving (about 4 crispy rice pieces with tuna)
- Calories: 380
- Sugar: 3.5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 35mg
