Spicy Tuna Crispy Rice Bites
Spicy Tuna Crispy Rice Bites
Ingredients
For the Spicy Tuna Mixture
- 1 pound fresh sushi-grade tuna, diced and minced very fine
- 1/2 cup scallions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha hot sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Sushi Rice
- 1 1/2 cups short-grain white rice
- 2 cups water, for cooking rice
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 1 jalapeño pepper, thinly sliced
- 1/2 teaspoon Togarashi or chili flakes
Instructions
- 1
Prepare the tuna: Slice the fresh sushi-grade tuna into thick strips, then dice into small cubes. Further mince the tuna using a sharp knife on a cutting board until it reaches a fine, almost paste-like consistency.
⏱️ 10 min
- 2
Prepare the scallions: Finely chop the green onions (scallions).
⏱️ 5 min
- 3
Make the spicy mayo sauce: In a small bowl, combine the mayonnaise, Sriracha hot sauce, and sesame oil. Whisk thoroughly until the mixture forms a smooth, orange-colored sauce.
⏱️ 3 min
- 4
Assemble the spicy tuna mixture: Place the minced tuna in a medium bowl. Add the chopped scallions and the prepared spicy mayo sauce. Drizzle in the soy sauce. Mix all ingredients together with a spoon until the tuna is fully coated and combined with the sauce and scallions.
⏱️ 5 min
- 5
Cook the sushi rice: Thoroughly rinse the short-grain white rice in a sieve under cold running water until the water runs clear. Transfer the rinsed rice to a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 6
Prepare the sushi vinegar: While the rice cooks, bring 1/4 cup of water to a boil in a small saucepan. Add the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are completely dissolved. Remove from heat.
⏱️ 5 min
- 7
Season the rice: Once the rice has rested, fluff it with a rice paddle or fork. Pour the prepared sushi vinegar mixture evenly over the rice. Gently fold and mix the rice until it is well coated and glossy.
⏱️ 5 min
- 8
Press the rice: Line a rectangular glass dish (approximately 8x8 inches) with plastic wrap, leaving an overhang on all sides. Transfer the seasoned rice into the dish and press it down firmly and evenly to compact it. Cover with another layer of plastic wrap and press again to ensure it is very compact.
⏱️ 5 min
- 9
Cut the crispy rice squares: Invert the compacted block of rice onto a clean cutting board and carefully remove all plastic wrap. Using a sharp, wet knife, carefully slice the rice block into uniform square pieces, about 1 1/2 to 2 inches in size.
⏱️ 5 min
- 10
Fry the rice squares: Heat the vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place a few rice squares into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining rice squares.
⏱️ 15 min•🌡️ 350
- 11
Final assembly and garnish: Place a fried crispy rice square on a serving platter. Spoon a generous portion of the spicy tuna mixture on top. Arrange a few thin slices of fresh jalapeño pepper on the tuna. Finish with a sprinkle of Togarashi or chili flakes for added flavor and visual appeal. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Crispy Rice Bites
Ingredients
For the Spicy Tuna Mixture
- 1 pound fresh sushi-grade tuna, diced and minced very fine
- 1/2 cup scallions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha hot sauce
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Sushi Rice
- 1 1/2 cups short-grain white rice
- 2 cups water, for cooking rice
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 1 jalapeño pepper, thinly sliced
- 1/2 teaspoon Togarashi or chili flakes
Instructions
- 1
Prepare the tuna: Slice the fresh sushi-grade tuna into thick strips, then dice into small cubes. Further mince the tuna using a sharp knife on a cutting board until it reaches a fine, almost paste-like consistency.
⏱️ 10 min - 2
Prepare the scallions: Finely chop the green onions (scallions).
⏱️ 5 min - 3
Make the spicy mayo sauce: In a small bowl, combine the mayonnaise, Sriracha hot sauce, and sesame oil. Whisk thoroughly until the mixture forms a smooth, orange-colored sauce.
⏱️ 3 min - 4
Assemble the spicy tuna mixture: Place the minced tuna in a medium bowl. Add the chopped scallions and the prepared spicy mayo sauce. Drizzle in the soy sauce. Mix all ingredients together with a spoon until the tuna is fully coated and combined with the sauce and scallions.
⏱️ 5 min - 5
Cook the sushi rice: Thoroughly rinse the short-grain white rice in a sieve under cold running water until the water runs clear. Transfer the rinsed rice to a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 6
Prepare the sushi vinegar: While the rice cooks, bring 1/4 cup of water to a boil in a small saucepan. Add the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are completely dissolved. Remove from heat.
⏱️ 5 min - 7
Season the rice: Once the rice has rested, fluff it with a rice paddle or fork. Pour the prepared sushi vinegar mixture evenly over the rice. Gently fold and mix the rice until it is well coated and glossy.
⏱️ 5 min - 8
Press the rice: Line a rectangular glass dish (approximately 8x8 inches) with plastic wrap, leaving an overhang on all sides. Transfer the seasoned rice into the dish and press it down firmly and evenly to compact it. Cover with another layer of plastic wrap and press again to ensure it is very compact.
⏱️ 5 min - 9
Cut the crispy rice squares: Invert the compacted block of rice onto a clean cutting board and carefully remove all plastic wrap. Using a sharp, wet knife, carefully slice the rice block into uniform square pieces, about 1 1/2 to 2 inches in size.
⏱️ 5 min - 10
Fry the rice squares: Heat the vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place a few rice squares into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining rice squares.
⏱️ 15 min•🌡️ 350 - 11
Final assembly and garnish: Place a fried crispy rice square on a serving platter. Spoon a generous portion of the spicy tuna mixture on top. Arrange a few thin slices of fresh jalapeño pepper on the tuna. Finish with a sprinkle of Togarashi or chili flakes for added flavor and visual appeal. Serve immediately.
⏱️ 5 min