How to Make the Perfect Crispy Rice Spicy Tuna Bites
Japanese-Fusion · Medium · 35 min · 4 servings
Golden crispy rice squares topped with creamy spicy tuna make an irresistible appetizer. These bites are a restaurant-quality treat you can make at home.
Why this recipe works
This Crispy Rice Spicy Tuna Bites recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 8 oz sushi-grade tuna, finely chopped
- 3 tbsp sriracha mayo
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil for frying
- 2 stalks green onion, thinly sliced
- 1 tsp black sesame seeds
Step by step instructions
Step 1: Season and press the rice
Mix cooked sushi rice with rice vinegar and a pinch of salt. Press the rice firmly into a parchment-lined baking dish to about 1 inch thickness. Refrigerate for at least 1 hour until firm.
Step 2: Prepare the spicy tuna
Combine the finely chopped sushi-grade tuna with sriracha mayo, soy sauce, and sesame oil in a bowl. Mix gently until well combined. Refrigerate until ready to use.
Step 3: Cut and fry the rice
Remove the chilled rice from the dish and cut into 2-inch rectangles. Heat neutral oil in a skillet over medium-high heat and fry the rice pieces for 3 to 4 minutes per side until golden and crispy.
Step 4: Drain and cool
Transfer the crispy rice pieces to a paper towel-lined plate to drain excess oil. Allow them to cool slightly for 2 minutes so the topping does not melt on contact.
Step 5: Top and serve
Spoon a generous amount of the spicy tuna mixture onto each crispy rice piece. Garnish with sliced green onions and black sesame seeds. Serve immediately for best texture.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sushi-grade tuna → sushi-grade salmon for a milder flavor
- sriracha mayo → mix of regular mayo and chili garlic sauce
- sushi rice → short-grain white rice seasoned with vinegar and sugar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip chilling the rice as it will fall apart when frying
- Do not use warm rice squares or the tuna topping will warm and lose freshness
- Do not overcrowd the pan when frying or the rice will steam instead of crisp
Nutrition facts
Per serving: 310 calories, 18g protein, 34g carbs, 11g fat, 1g fiber.
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