Description
Crispy Rice with Spicy Tuna is a delectable Japanese-inspired appetizer featuring perfectly cooked sushi rice formed into crispy fried cakes topped with a creamy, spicy ahi tuna mixture, fresh avocado, and a tangy homemade eel sauce. This dish balances textures and flavors for an impressive and delicious bite-sized treat.
Ingredients
Scale
For the Crispy Rice
- 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)
For the Eel Sauce
- ⅓ cup tamari
- ⅓ cup cane sugar
- ⅓ cup mirin
For the Spicy Tuna
- 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
For Topping
- 1 to 2 Serrano peppers, sliced
- 1 avocado, cut into small triangles
Instructions
- Prepare the Crispy Rice Base: Wash the sushi rice thoroughly and cook it in a rice cooker with 1 ⅔ cups water, a kombu strip (optional), and a pinch of salt until done.
- Mix Seasonings into Rice: In a small bowl, mix together the sugar and rice vinegar, then combine this mixture along with potato starch into the cooked rice for flavor and binding.
- Form and Chill Rice: Spread the seasoned rice evenly into a baking sheet lined with plastic wrap, pressing it tightly to about ¼-½ inch thickness. Cover with plastic wrap, place a weighted baking sheet on top, and refrigerate for 4-8 hours, then freeze for 30 minutes to firm up.
- Cut and Freeze Rice Pieces: Remove the rice slab from the refrigerator and cut into rounds or squares about 2 inches in size, yielding 12-15 pieces. Place these pieces in the freezer for about 2 hours until firm but not frozen solid.
- Fry the Rice: Heat about ½ inch of avocado oil in a pan. Fry the frozen rice pieces for approximately 8-10 minutes until golden and crisp on both sides. Remove and drain on paper towels.
- Make the Eel Sauce: In a small saucepan, combine mirin, tamari, and cane sugar. Bring to a boil then simmer for 5-7 minutes until the sauce thickly coats the back of a spoon. Let cool.
- Prepare the Spicy Tuna Mixture: Finely chop the ahi tuna into almost a paste-like texture. Mix the tuna with Japanese mayo, sriracha, chopped chives, sesame oil, tamari, and sugar in a medium bowl until well combined.
- Prepare Toppings: Slice Serrano peppers and cut the avocado into small triangular pieces suitable for topping each rice cake.
- Assemble the Bites: Pipe the spicy tuna mixture onto each crispy rice piece. Top with additional chives, an avocado triangle, Serrano slice, and drizzle generously with the cooled eel sauce.
Notes
- Use short grain sushi rice for the best texture and stickiness.
- Chilling and freezing the rice helps it hold its shape during frying.
- Adjust the amount of sriracha in the tuna mixture to your preferred spice level.
- The eel sauce can be made ahead and refrigerated; just warm slightly before serving.
- Be careful when frying; maintain medium heat to avoid burning the rice while ensuring crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Crispy rice, Spicy tuna, Sushi appetizer, Japanese recipe, Fried rice cakes
