Spicy Tuna Crispy Rice Recipe
Introduction
Spicy Tuna Crispy Rice is a delightful combination of crispy, golden rice topped with a flavorful, spicy tuna mix. This easy-to-make appetizer delivers contrasting textures and vibrant flavors, perfect for a home snack or party treat.
Ingredients
- 200g leftover rice
- 200g tuna
- 2 tbsp mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp jalapeños (from a tin or fresh, finely chopped)
- 1/2 tsp black pepper
- pinch sea salt
- 1 tsp mild chilli flakes
- 1 tsp garlic flakes
- 2 tsp chopped coriander
- 1 tbsp vegetable oil (for frying)
Instructions
- Step 1: Take your leftover rice and divide it equally into four portions. Press each portion firmly into a heart-shaped tin or mold to form compact shapes. Place the filled tins into the freezer for about 20 minutes until the rice is firm on the outside.
- Step 2: While the rice chills, prepare the spicy tuna topping. In a bowl, combine the tuna, mayonnaise, sriracha sauce, chopped jalapeños, black pepper, and a pinch of sea salt. Mix thoroughly and set aside.
- Step 3: Once the rice hearts are firm, gently remove them from the tins. Heat a non-stick frying pan over high heat and drizzle in 1 tablespoon of vegetable oil. Place the rice hearts in the pan and fry on one side for about 5 minutes until golden and crispy edges appear.
- Step 4: Carefully flip the rice hearts and fry the other side for another 5 minutes until golden and crispy. Remove the rice hearts from the pan and transfer them to a serving plate.
- Step 5: Top each crispy rice heart with a generous spoonful of the spicy tuna mixture. Sprinkle mild chilli flakes, garlic flakes, and chopped coriander over the top. Serve immediately and enjoy your flavorful Spicy Tuna Crispy Rice!
Tips & Variations
- Use sushi rice or short-grain rice for better stickiness and texture when shaping the rice hearts.
- If you don’t have a heart-shaped tin, any small mold or just shaping by hand works well.
- Adjust the amount of sriracha and jalapeños to control the heat level to suit your taste.
- For extra flavor, add a splash of soy sauce or a squeeze of lime juice to the tuna mixture.
Storage
Spicy Tuna Crispy Rice is best enjoyed fresh to maintain its crispiness. If needed, store any leftover rice hearts (without the tuna topping) in an airtight container in the refrigerator for up to 1 day. Reheat them in a hot pan to restore crispness before serving, and add the tuna topping just before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
Yes, fresh tuna can be used if finely chopped or diced. For safety and best texture, use sushi-grade tuna and keep it cold until serving.
What can I substitute for jalapeños if I don’t have any?
You can use other mild chili peppers, such as serrano or fresno, or omit them entirely for a milder version. A dash of hot sauce can also add heat if jalapeños aren’t available.
Print
Spicy Tuna Crispy Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Spicy Tuna Crispy Rice recipe transforms leftover rice into golden, crunchy rice hearts topped with a flavorful spicy tuna mixture. Combining creamy mayonnaise, fiery sriracha, fresh jalapeños, and aromatic spices, this dish offers a delightful contrast of textures and bold flavors perfect for an appetizer or a unique snack.
Ingredients
Rice Hearts
- 200g leftover rice
- 1 tbsp vegetable oil
Spicy Tuna Topping
- 200g tuna (fresh or canned)
- 2 tbsp mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp jalapeños (from a tin or fresh), finely chopped
- 1/2 tsp black pepper
- pinch of sea salt
- 1 tsp mild chili flakes
- 1 tsp garlic flakes
- 2 tsp chopped coriander
Instructions
- Prepare the rice hearts: Gather your leftover rice and use a heart-shaped tin mold. Add a quarter of the rice into one tin and press it down firmly to form a compact shape. Repeat this process for all four tins to create four rice hearts. Place the tins in the freezer for 20 minutes or until the rice is firm and hard on the outside.
- Make the spicy tuna topping: While the rice chills, combine the tuna, mayonnaise, sriracha sauce, finely chopped jalapeños, black pepper, sea salt, mild chili flakes, garlic flakes, and chopped coriander in a mixing bowl. Stir well until all ingredients are evenly incorporated. Set aside.
- Fry the rice hearts: Once the rice hearts are firm, carefully pop them out of their tins without breaking. Heat a non-stick frying pan over high heat and add 1 tablespoon of vegetable oil. Place the rice hearts in the pan and fry for about 5 minutes until the undersides develop a golden, crispy crust visible on the edges. Carefully flip each rice heart and fry for an additional 5 minutes to crisp the other side. Remove from the pan once both sides are golden and crispy.
- Serve: Plate the crispy rice hearts and top each with a generous spoonful of the spicy tuna mixture. Optionally, sprinkle additional chili flakes, garlic flakes, and chopped coriander for extra flavor and presentation. Enjoy your flavorful and texturally dynamic Spicy Tuna Crispy Rice immediately.
Notes
- Use cold leftover rice as it fries best and forms compact hearts when chilled.
- If heart-shaped tins are unavailable, any small mold or hand-shaping works.
- Adjust the level of spice by varying the amount of sriracha and jalapeños to suit taste preferences.
- For best results, use a non-stick pan to prevent sticking and to achieve a crispy crust.
- This dish is best served immediately to keep the rice crispy and tuna topping fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Japanese-inspired)
Keywords: Spicy Tuna, Crispy Rice, Leftover Rice Recipe, Tuna Appetizer, Asian Fusion Snack
