Description
Crispy rice bites topped with creamy, spicy tuna—an addictive appetizer featuring crunchy, golden rice squares paired with fresh, flavorful tuna.
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- Vegetable oil, for frying
- Spicy Tuna Topping:
- 200g sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp sesame oil
- 1 green onion, finely sliced
- 1 tsp soy sauce
- 1 tsp sesame seeds
- Optional toppings: sliced jalapeños, avocado cubes, extra sesame seeds
Instructions
- In a bowl, mix sushi rice with rice vinegar, sugar, and salt. Press firmly into a plastic-wrap-lined small pan or dish to create a flat block about 1 inch thick. Refrigerate for 1 hour to firm.
- Once chilled, cut the rice block into small rectangles or squares.
- Heat vegetable oil in a pan over medium heat. Fry rice pieces until golden and crispy on both sides. Drain on paper towels.
- Prepare the spicy tuna: In a bowl, combine diced tuna, mayonnaise, sriracha, sesame oil, soy sauce, green onion, and sesame seeds. Mix gently.
- Top each crispy rice piece with a spoonful of spicy tuna.
- Add optional toppings like jalapeño slices or avocado cubes. Serve immediately.
Notes
- Use sushi-grade tuna for safety and best flavor.
- Do not overcrowd the pan while frying; this keeps the rice crispy.
- For a lighter version, air fry the rice pieces instead of pan-frying.
- Chill the rice thoroughly to prevent it from crumbling.
Nutrition
- Serving Size: 1 piece
- Calories: 95
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 10mg