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Spicy Tuna Crispy Rice Bites
Prep: 20 minutes (+ 1 hour rice chilling time)
Cook: 10 minutes
Servings: 4 (Makes about 12 bites)
Your Favorite Sushi Bar Snack, Simplified
Craving that irresistible spicy tuna on crispy rice from your favorite Japanese restaurant? Now you can make it yourself! This simplified recipe guides you through creating perfectly crispy yet chewy rice patties and a flavor-packed spicy tuna mixture. It's a show-stopping appetizer that will wow your guests.
Materials
- 1 cup sushi rice, cooked and seasoned
- 2 tablespoons vegetable oil, for frying
- 6 ounces sushi-grade ahi tuna, finely diced
- 3 tablespoons Japanese mayonnaise (like Kewpie)
- 1-2 teaspoons sriracha, to taste
- 1 teaspoon soy sauce or tamari
- 1 scallion, thinly sliced
- For garnish: sesame seeds, thinly sliced serrano pepper
Preparation
- Press the cooked and seasoned sushi rice firmly into a small parchment-lined baking dish to about 1/2-inch thickness. Chill in the refrigerator for at least 1 hour, or until firm.
- Once chilled, turn the rice out onto a cutting board and cut into small squares or rectangles (about 1.5 x 2 inches).
- In a medium bowl, gently combine the diced tuna, Japanese mayonnaise, sriracha, and soy sauce. Stir in most of the sliced scallions, reserving some for garnish.
- Cover the spicy tuna mixture and refrigerate while you cook the rice.
Cooking
- Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- Carefully place the rice cakes in the skillet, ensuring not to crowd the pan (work in batches if necessary).
- Pan-fry for 3-4 minutes per side, until they are golden brown and crispy on the outside.
- Transfer the crispy rice cakes to a paper towel-lined plate to drain excess oil.
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