Crispy Spicy Tuna Bites
A popular Japanese-inspired appetizer featuring perfectly fried sushi rice squares topped with fresh, spicy sashimi-grade tuna, often garnished with avocado and jalapeño.
Ingredients
- 2 cup cooked sushi rice short-grain
- 1 tbsp rice vinegar
- 1 tsp sugar
- pinch salt
- neutral oil for frying
- 150 g sashimi-grade tuna finely chopped
- 2 tbsp mayo
- 1 tsp sriracha adjust to taste
- 1 tsp soy sauce
- 0.5 tsp sesame oil
- Thin avocado slices optional
- Jalapeño rounds optional
- Black sesame seeds optional
- Chopped green onions optional
- Soy sauce for dipping
Instructions
- Prepare the Sushi Rice: In a bowl, gently mix the cooled cooked sushi rice with rice vinegar, sugar, and a pinch of salt until well combined. Shape the Rice: Press the seasoned rice evenly into a shallow, oiled baking dish or tray (about 1/2-inch thick). Cover and refrigerate for at least 30 minutes, or until firm. Once chilled, carefully remove the rice block and cut it into 12-15 rectangular or square pieces. Fry the Crispy Rice: Heat about 1/2 inch of neutral oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the rice pieces in a single layer, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Drain on paper towels and season lightly with salt. Prepare the Spicy Tuna: In a separate bowl, combine the finely chopped sashimi-grade tuna with mayonnaise, sriracha (adjust to your spice preference), soy sauce, and sesame oil. Mix gently until just combined. Assemble and Serve: Place the crispy rice pieces on a serving platter. Top each piece generously with the spicy tuna mixture. Garnish with thin avocado slices, jalapeño rounds, black sesame seeds, and chopped green onions, if desired. Serve immediately with extra soy sauce for dipping.
Notes
Ensure your tuna is sashimi-grade for safe consumption. For extra crispiness, ensure the rice is pressed very firmly and well-chilled before frying. Adjust sriracha to your preferred spice level. You can also add a touch of masago (fish roe) to the tuna mixture for added texture and briny flavor. For a healthier option, you can bake the rice squares instead of frying, though they may not achieve the same crispiness.