Name: Crispy Rice with Spicy Tuna Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 7 h 40 min
Cuisine: Japanese
Ingredients: 1 ¼ cup sushi rice (short grain); 1 ⅔ cup water; 1 kombu strip (optional, but recommended); 1 pinch salt; ½ tbsp sugar; 2 tbsp rice vinegar; 2 tbsp potato starch; avocado oil (for frying); ⅓ cup tamari; ⅓ cup cane sugar; ⅓ cup mirin; 10-12 oz ahi tuna, finely chopped; 3 tbsp Japanese mayo; 1 tbsp sriracha; 2 tbsp chives, finely chopped + extra for topping; ½ tsp sesame oil; 1 tsp tamari; ½ tsp sugar; 1 to 2 Serrano peppers, sliced; 1 avocado, cut into small triangles

Ingredients

1 ¼ cup sushi rice (short grain)

1 ⅔ cup water

1 kombu strip (optional, but recommended)

1 pinch salt

½ tbsp sugar

2 tbsp rice vinegar

2 tbsp potato starch

Avocado oil (for frying)

⅓ cup tamari

⅓ cup cane sugar

⅓ cup mirin

10–12 oz ahi tuna

3 tbsp Japanese mayo

1 tbsp sriracha

2 tbsp chives + more for topping

½ tsp sesame oil

1 tsp tamari

½ tsp sugar

Chopped chives (for topping)

1 to 2 Serranos

1 avocado

Instructions

Step 1: Wash the sushi rice well and cook it in a rice cooker with the water, kombu strip, and a pinch of salt until done.

Step 2: In a small bowl, combine the sugar and rice vinegar. Mix this into the cooked rice along with the potato starch until well combined.

Step 3: Line a baking sheet with plastic wrap and evenly press the rice into it to about ¼–½ inch thickness. Cover with plastic wrap, place another baking sheet on top with cans for weight, and refrigerate for 4–8 hours. Then freeze for 30 minutes.

Step 4: Remove the rice from the freezer and cut into 2-inch rounds or squares, yielding about 12–15 pieces.

Step 5: Heat about ½ inch of avocado oil in a pan. Fry the rice pieces until golden and crispy on both sides, about 8–10 minutes. Drain on paper towels.

Step 6: For the eel sauce, combine mirin, tamari, and cane sugar in a saucepan and bring to a boil. Simmer for 5–7 minutes until the sauce coats the back of a spoon. Let cool.

Step 7: Finely chop the ahi tuna until almost paste-like. In a bowl, mix the tuna with Japanese mayo, sriracha, chopped chives, sesame oil, tamari, and sugar.

Step 8: Slice the Serranos and cut the avocado into small triangles to use as toppings.

Step 9: Pipe or spoon the spicy tuna mixture onto each crispy rice piece. Top with more chopped chives, an avocado triangle, a slice of Serrano, and drizzle with the eel sauce.

Tips & Variations

Use short grain sushi rice for the best sticky texture that holds together well when frying.

Substitute avocado oil with neutral oils like vegetable or canola oil if unavailable.

Adjust sriracha quantity in the spicy tuna mix to control heat level.

For a milder option, remove Serrano seeds or use milder peppers.

Try topping with thinly sliced scallions or sesame seeds for extra flavor and crunch.

Storage

Store any leftover crispy rice pieces separately in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan to restore their crispness before adding the spicy tuna topping. The spicy tuna mixture should be kept chilled and consumed within 24 hours for the best freshness and safety.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used as a substitute, but tamari is gluten-free and has a richer, less salty flavor which complements this dish nicely.

How can I make the rice cake crispier?

Make sure the rice is well-packed and chilled before frying. Use enough oil and fry over medium heat until both sides are golden brown. Avoid overcrowding the pan to maintain oil temperature and crispiness.