Spicy Tuna Crispy Rice (Print Version)
Golden sushi rice topped with spicy ahi tuna, avocado, and jalapeño for a deliciously bold bite.
# Ingredients:
→ Sushi Rice
01 -
225 g sushi rice, rinsed until water runs clear
02 -
480 ml water
03 -
1 teaspoon fine salt
04 -
3 tablespoons rice vinegar
05 -
1 tablespoon granulated sugar
06 -
1 teaspoon toasted sesame oil
→ Spicy Ahi Tuna
07 -
450 g sushi-grade ahi tuna, finely chopped
08 -
3 tablespoons Japanese Kewpie mayonnaise
09 -
2 tablespoons Sriracha sauce
10 -
1 tablespoon soy sauce (for sushi and sashimi preferred)
11 -
2 teaspoons toasted sesame oil
12 -
1–2 teaspoons freshly squeezed lime juice
→ For Frying
13 -
120–180 ml neutral vegetable oil
→ Garnishes
14 -
1 ripe avocado, thinly sliced
15 -
Toasted sesame seeds
16 -
Chives or scallions, finely minced
17 -
Jalapeño or serrano pepper, thinly sliced
# Steps:
01 -
Place rinsed sushi rice and 480 ml water in a rice cooker, add 1 teaspoon salt, and cook until tender.
02 -
In a small bowl, dissolve granulated sugar in rice vinegar and sesame oil. Gently fold seasoning mixture into cooked rice until evenly combined.
03 -
Transfer seasoned rice to a plastic wrap-lined 20x20 cm baking pan. Shape into a compact 1.25 cm thick square. Cover and refrigerate for at least 1 hour or freeze for 30 minutes to firm.
04 -
Remove chilled rice block and cut into bite-sized rectangles using a sharp knife.
05 -
Heat 120–180 ml vegetable oil in a deep skillet over high heat until shimmering. Fry rice rectangles in batches, spacing 5 cm apart. Cook 3 minutes per side until uniformly golden and crisp. Drain on a wire rack over paper towels.
06 -
In a mixing bowl, combine finely chopped tuna, Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix until fully incorporated.
07 -
Place an avocado slice on each crispy rice piece. Top with 1–2 tablespoons spicy tuna mixture. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper.
# Notes:
01 -
Ensure oil is sufficiently hot before frying to achieve maximum crispiness and prevent excess absorption.
02 -
Chilling the formed rice block thoroughly facilitates clean slicing and prevents the rice from falling apart during frying.
03 -
Always use sushi-grade tuna when preparing raw fish dishes to minimize the risk of food-borne illness.
04 -
Drain fried rice pieces on a wire rack to retain their crisp texture.
05 -
Carefully pack rice into the pan without crushing the grains or leaving air pockets for best texture and structure.
06 -
Washing rice thoroughly removes excess starch, producing fluffy, non-gummy grains optimal for shaping.