Description
Elevate your home dining experience with this restaurant-quality spicy tuna crispy rice. Perfectly crispy on the outside, tender on the inside rice topped with decadent spicy tuna mixture creates an irresistible bite that rivals your favorite sushi spot.
Ingredients
Scale
- For the sushi rice
- 1 cup sushi rice or other short grain rice
- 2 Tbsp rice vinegar
- 1 ½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil or other neutral oil, for pan frying
- For the tuna
- ½ lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced, for serving
- Black sesame seeds, for serving
- For the spicy mayo
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Instructions
- Prepare the rice base: Place rice in a fine mesh strainer, then run under cool water to thoroughly rinse. Continue rinsing until water runs clear, about 1 minute. Cook the rice according to package or rice cooker instructions.
- Make the sushi vinegar: In a small sauce pan, combine 2 Tbsp rice vinegar, 1 ½ tsp sugar, and ½ tsp Kosher salt. Bring to a simmer over medium-high heat, then whisk until dissolved. Set aside until rice is cooked.
- Season the rice: Pour sushi vinegar on top of rice, directly in the pot it was cooked in. Use a rice spoon or spatula to gently toss the rice with vinegar, being careful not to squish the rice.
- Shape and cool the rice: Transfer the rice to a small ¼ sheet pan or rectangular container lined with plastic wrap. Press the rice into a flat even layer, about ½” tall. Cover with plastic wrap, then refrigerate overnight, or at least a few hours to firm up.
- Prepare the tuna mixture: Cut the raw tuna into a small dice, then run a knife back and forth over it repeatedly until very finely chopped. Transfer the tuna to a large mixing bowl and add the thinly sliced scallions.
- Make the spicy sauce: In a small bowl, combine ½ cup Kewpie, ¼ cup Sriracha, and 3 Tbsp ponzu. Whisk well. Pour the spicy mayo on top of the tuna, then mix well to combine. Cover with plastic wrap, then refrigerate until needed.
- Crisp the rice: Heat ½ cup of neutral oil over medium heat in a large skillet. While the oil heats, use a sharp knife to cut the rice into bite-size rectangles about 2″ x ¾”, making sure the rice is compact. When oil is hot, add 7 or 8 pieces of rice without crowding the pan. Cook for ~2 minutes per side, or until the rice is a light golden brown. Carefully transfer crispy rice to a cooling rack lined with a paper towel. Repeat with remaining rice.
- Assemble the dish: Place about 1 heaping tablespoon of spicy tuna mixture on top of each crispy rice piece. Sprinkle each with a pinch of sesame seeds, then top with a slice of jalapeño. Drizzle with additional spicy mayo if desired, then serve immediately.
Notes
- For the best texture, make sure to thoroughly dry the tuna before chopping.
- The crispy rice can be made a day ahead and stored in an airtight container; reheat in the oven before topping.
- Always ensure you’re using sushi-grade tuna from a reputable source for raw consumption.
- For a less spicy version, reduce the amount of Sriracha or substitute with a milder hot sauce.
- Prep Time: 30 minutes (plus overnight chilling)
- Cook Time: 15 minutes
- Total Time: 45 minutes (plus overnight chilling)
- Yield: 16-20 pieces
- Category: Appetizers
- Method: Frying
- Cuisine: Japanese-Fusion
- Diet: Pescatarian
- Keywords: spicy tuna, crispy rice, sushi appetizer, ahi tuna, Japanese fusion, party appetizer, crispy sushi rice, seafood appetizer
- Prep Time: 30 minutes (plus overnight chilling)
- Cook Time: 15 minutes
- Category: Appetizers
- Method: frying
- Cuisine: Japanese-Fusion
Nutrition
- Serving Size: 4 pieces
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg