Description
Create restaurant-quality spicy tuna crispy rice at home with this easy recipe featuring seasoned sushi rice fried to golden crispiness and topped with a flavorful spicy tuna mixture. Perfect as an appetizer or light meal, this dish combines tender sushi-grade ahi tuna, spicy mayo, and a hint of jalapeño for a delicious bite-sized treat.
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 garnish
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: Rinse the sushi rice thoroughly under cool water until the water runs clear, about 1 minute. Cook the rice according to package instructions or using a rice cooker. This step is best done a day ahead to allow the rice to cool and firm up.
- Prepare sushi vinegar: In a small saucepan, combine the rice vinegar, sugar, and Kosher salt. Heat over medium-high until it simmers, whisking until the sugar and salt dissolve completely. Remove from heat and set aside.
- Season the rice: While the rice is still warm, gently fold in the prepared sushi vinegar using a rice paddle or spatula, being careful not to mash the grains. This flavors the rice and gives it a traditional sushi texture.
- Cool and shape 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 the rice is firm enough to cut.
- Prepare the tuna: Dice the sushi-grade ahi tuna into small cubes. Then finely chop by running your knife through the cubes multiple times until the tuna is finely minced. Transfer to a bowl and mix with thinly sliced scallions.
- Make spicy tuna mixture: In a separate bowl, whisk together the Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour this spicy mayo mixture over the chopped tuna and stir well. Cover and refrigerate until ready to assemble.
- Fry the crispy rice: Heat neutral oil in a large skillet over medium heat, about enough to just coat the bottom thinly. Cut the chilled rice into 2″ x ¾” rectangles using wet hands or a wet knife to prevent sticking. Fry 7-8 pieces at a time for about 2 minutes per side until golden and crispy. Transfer cooked pieces to a wire rack lined with paper towels. Repeat with remaining rice, adding oil as needed.
- Assemble and serve: Spoon a heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds and a thin jalapeño slice. Optionally, drizzle with extra spicy mayo for added heat. Serve immediately for best texture and flavor.
Notes
- Make ahead: Seasoned sushi rice can be cooked and refrigerated for up to 5 days. Fry fresh just before serving for the best crispiness.
- Use raw sushi-grade tuna and consume within 24 hours for freshness and safety.
- Variations: Try topping crispy rice with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster for delicious alternatives.
- To make crispy rice using an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through.
Nutrition
- Serving Size: 1 serving (approx. 6 pieces)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 40 mg
