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Spicy Tuna Crispy Rice

This Spicy Tuna Crispy Rice is a flavorful and easy-to-make dish that combines crispy sushi rice squares topped with zesty spicy tuna, perfect for gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Fusion, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 2 cups sushi rice Sushi rice has the perfect stickiness to hold its shape; don’t settle for regular rice for this dish!
  • 2.5 cups water This is the magic that will transform your rice into delightfully fluffy bites!
  • 1/4 cup rice vinegar Rice vinegar is key in giving sushi rice that signature tangy flavor — trust me, you’ll love it!
  • 1 tablespoon sugar It balances out the acidity, giving a deliciously rounded flavor to the rice.
  • 1 teaspoon salt A dash of salt enhances all the flavors — think of it as a flavor friend!
For the spicy tuna topping
  • 8 oz sushi-grade tuna, diced Freshness is key here. High-quality tuna makes all the difference in taste and texture.
  • 1 tablespoon sriracha or preferred hot sauce Adjust the spice to your liking; a little heat goes a long way!
  • 1 tablespoon mayonnaise It adds creaminess to the spicy tuna mixture, making it even more delightful.
For serving
  • Soy sauce This is your savor sauce — dip or drizzle for that umami experience!
  • Sesame seeds Adds a lovely crunch and a hint of nuttiness.
  • Green onions, chopped These punchy little bits bring freshness and a splash of color!

Method
 

Preparation
  1. Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice is fluffy rather than gluey.
  2. In a pot, combine the rice and water, and bring to a boil. Lower the heat, cover, and let it simmer for 20 minutes until all the water is absorbed.
  3. Once done, remove from heat and let it sit covered for another 10 minutes.
  4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
  5. Once the rice has cooled slightly, stir this mixture into the warm rice and set it aside to cool completely.
  6. Once cool, spread the rice onto a baking sheet in an even layer and refrigerate for about 30 minutes.
Cooking
  1. Cut the firm rice into squares or rectangles.
  2. In a skillet, heat oil over medium heat. Carefully fry the rice squares until they’re golden and crispy on both sides, about 2-3 minutes per side.
Mixing and Serving
  1. In a separate bowl, mix the diced tuna with sriracha and mayonnaise until well combined.
  2. To serve, top each crispy rice square with a spoonful of the spicy tuna mixture.
  3. Drizzle with soy sauce, and sprinkle with sesame seeds and chopped green onions.
  4. Voilà! Your masterpiece is complete!

Notes

For best results, use sushi-grade tuna and allow the rice to cool adequately for perfect crispy squares. Adjust the spiciness of the tuna to fit your taste!