Sushi Rice Crispy Tuna Bites
Savor the perfect blend of textures with our Sushi Rice Crispy Tuna Bites—crunchy, fresh, and full of flavor!
Ingredients
- 1.5 cups sushi rice rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 pound ahi tuna sushi grade, finely chopped
- 3 tablespoons Japanese kewpie mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce for sushi and sashimi preferred
- 2 teaspoons sesame oil
- 1-2 teaspoons lime juice
- Avocado
- Toasted sesame seeds
- Chives or scallions minced
- Jalapeño or serrano pepper sliced
Instructions
- Prepare the rice: Rinse sushi rice until water is clear. Cook rice with water and salt in a rice cooker.
- Add flavoring: In a small bowl, mix rice vinegar, sugar, and sesame oil until sugar dissolves. Toss the cooked rice with this mixture in a large bowl.
- Shape and chill: Place flavored rice in a small square baking tray lined with plastic wrap, shaping it into a 1/2 inch thick square block. Refrigerate for at least 1 hour or overnight, or freeze for about 30 minutes for easier cutting.
- Cut and fry the rice: Once chilled, cut rice into bite-sized rectangles. Pan fry in vegetable oil until golden brown on both sides. Drain on a wire rack.
- Prepare spicy tuna: In a bowl, mix chopped tuna, kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice.
- Assemble: Top crispy rice with thinly sliced avocado, spicy tuna, toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper.
Notes
Notes:
For a milder version, reduce the amount of Sriracha or omit the jalapeño or serrano pepper.
For a milder version, reduce the amount of Sriracha or omit the jalapeño or serrano pepper.