Description
Make restaurant-quality spicy tuna crispy rice at home with this easy recipe. Crispy pan-fried sushi rice squares are topped with a flavorful mix of finely chopped sushi-grade tuna, spicy mayo, and fresh jalapeño for a delicious appetizer or snack that rivals your favorite sushi spot.
Ingredients
Units
Scale
For the Sushi Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1 1/2 tsp granulated sugar
- 1/2 tsp Kosher salt
- 1/2 cup neutral oil (for frying)
For the Tuna
- 1/2 lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- Black sesame seeds, for garnish
- 1 jalapeño, thinly sliced
For the Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1/4 cup Sriracha
- 3 Tbsp ponzu sauce (check label if gluten-free)
Instructions
- Cook the sushi rice: Rinse 1 cup of sushi rice under cool water until clear, about 1 minute. Cook using a rice cooker or per package directions. Let cool slightly.
- Prepare sushi vinegar: Combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp kosher salt in a small saucepan. Simmer over medium-high heat, whisking until dissolved. Set aside.
- Season the rice: While rice is still warm, pour sushi vinegar over it. Gently fold with a paddle or spatula to evenly distribute without mashing grains.
- Chill and shape rice: Line a small quarter sheet pan with plastic wrap. Press rice into an even ½-inch thick layer. Cover and refrigerate for at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice ½ lb sushi-grade ahi tuna, then chop further until almost minced. Combine with thinly sliced scallions in a bowl.
- Make spicy mayo: Whisk together ½ cup Kewpie mayo, ¼ cup Sriracha, and 3 Tbsp ponzu sauce. Mix into the chopped tuna. Refrigerate until ready to assemble.
- Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat, just enough to coat the bottom. Cut chilled rice slab into 2″ x ¾” rectangles. Fry 7–8 pieces at a time for about 2 minutes per side until golden and crisp. Transfer to paper towel-lined rack. Repeat, adding more oil as needed.
- Assemble and serve: Spoon about 1 heaping tablespoon of spicy tuna on each crispy rice piece. Garnish with black sesame seeds and a thin slice of jalapeño. Drizzle with extra spicy mayo if desired. Serve immediately.
Notes
- Make ahead: Seasoned sushi rice can be cooked and stored in fridge up to 5 days. Fry fresh when ready to serve.
- Use only fresh, sushi-grade raw tuna and consume within 24 hours of preparation.
- For variations, try topping crispy rice with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster.
- To make crispy rice in an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through.
Nutrition
- Serving Size: 1 serving (approx. 4-5 pieces)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 40 mg
