Description
Make restaurant-quality Spicy Tuna Crispy Rice at home with perfectly seasoned sushi rice, finely chopped sushi-grade tuna, and a creamy spicy mayo. This appetizer features crispy pan-fried rice topped with a flavorful spicy tuna mixture, garnished with jalapeño and sesame seeds for an irresistible bite.
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
- Black sesame seeds (for garnish)
- 1 jalapeño, thinly sliced (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 1 cup of sushi rice in a fine mesh strainer under cool water until clear, then cook according to package instructions or in a rice cooker. Let cool slightly.
- Prepare the sushi vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp Kosher salt. Heat over medium-high until simmering, whisking until sugar and salt are dissolved. Set aside.
- Season the rice: While rice is warm, gently fold in the sushi vinegar mixture with a spatula or rice paddle, careful not to mash the grains.
- Cool and shape the rice: Line a small quarter sheet pan with plastic wrap. Press the seasoned rice into an even ½-inch thick layer. Cover and refrigerate at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna and then chop further to a fine texture. Transfer to a bowl and stir in thinly sliced scallions.
- Make the spicy tuna mixture: In a separate bowl, whisk ½ cup Kewpie mayo, ¼ cup Sriracha, and 3 Tbsp ponzu sauce. Mix this spicy mayo with the chopped tuna until combined. Refrigerate until ready to assemble.
- Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat, enough to create a thin oil layer. Cut chilled rice into 2″ x ¾” rectangles using a wet knife or wet hands to prevent sticking. Fry 7–8 pieces at a time for about 2 minutes per side until golden and crispy. Transfer to a wire rack lined with paper towels. Add more oil as needed between batches.
- Assemble and serve: Spoon about 1 heaping tablespoon of spicy tuna on each crispy rice piece. Garnish with black sesame seeds, a thin jalapeño slice, and drizzle additional spicy mayo if desired. Serve immediately for best texture.
Notes
- Make ahead: Seasoned sushi rice can be cooked and refrigerated up to 5 days; fry fresh to order.
- Use raw sushi-grade tuna and consume within 24 hours of purchase.
- Variations: Substitute spicy tuna with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster.
- For an air fryer method: Cook crispy rice at 400°F (204°C) for 15 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 serving (approx. 4 crispy rice pieces with topping)
- Calories: 380
- Sugar: 2.5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 40 mg
