Crispy Rice with Spicy Tuna

Crispy rice cakes topped with spicy tuna and sliced fresh jalapeños are served on a wooden board.

Crispy Rice with Spicy Tuna

Crispy rice with spicy tuna is one of those dishes that looks incredibly impressive but is much more approachable than it seems. Golden, crunchy rice squares topped with creamy, spicy tuna and a slice of fresh jalapeño - it's the kind of appetizer that disappears from the plate before you've even sat down.

Prep Time10

Cook Time50

Cooling time2

Total Time3

Course: Appetizer

Cuisine: Japanese

Keyword: Party appetizers, Party food, Spicy tuna

Servings: servings

Calories: 146kcal

Author: Anna

Equipment

Large (11-inch/28cm) skillet
Knife
2 Mixing bowl
Kitchen tongs
8 x 8-inch (20 x 20 cm) square pan
Rice cooker or a cooking pot

Ingredients

For the crispy rice

1 ½ cups white rice I prefer Jasmine, but you can use sushi rice
1 ½ cups water
1 tablespoon rice vinegar
½ teaspoon sugar
½ teaspoon salt
Oil for deep frying

For the tuna topping

½ lb (250g) raw tuna finely diced
1-2 tablespoon sriracha
2-3 tablespoon mayonnaise
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 tablespoon chives finely chopped
Thinly sliced jalapeños for serving

Instructions

Cook the rice according to the package instructions.
In a small bowl, combine the vinegar, salt, and sugar. Microwave for 5-10 seconds to warm up the mixture to help the sugar and salt dissolve. Once the rice is cooked, pour the mixture onto the rice and mix it.
Line an 8 x 8 inch (20 x 20cm) pan with plastic wrap or parchment paper. While the rice is still warm, add it to the pan and press it down firmly with the wet back of a spoon. Make the surface as smooth as possible, cover with plastic wrap, and refrigerate for 2 hours or until firm. Alternatively, place it in the freezer to speed up the cooling process. The time also depends on how sticky your rice is - stickier rice needs less time to become ready for frying.
Meanwhile, prepare the spicy tuna by combining all ingredients in a mixing bowl. Refrigerate while the rice is cooling down.
Once fully cooled, remove the rice slab from the pan and cut it into 12 pieces.
Heat approximately 1 inch of oil in a frying pan or pot. Fry the rice squares in several batches for 3-4 minutes per side or until golden.
Remove onto a paper towel to cool down. Once cooled, top each crispy rice square with spicy tuna and a thinly sliced fresh jalapeño and serve.

Video

Notes

Store the rice squares and the tuna separately in airtight containers in the fridge for up to 2 days. Reheat the rice squares in the oven or air fryer to bring back the crunch before topping and serving.

Nutrition