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Spicy Tuna Crispy Rice Cakes | Crispy Tuna Appetizer with Spicy Mayo

Fresh and vibrant Spicy Tuna Crispy Rice bites styled as an easy Crispy Tuna Appetizer for sushi night.
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These Spicy Tuna Crispy Rice bites feature golden pan-fried sushi rice topped with creamy spicy ahi tuna, scallions, sesame seeds, and fresh jalapeño. They taste bright, bold, and restaurant-worthy, but they are surprisingly manageable to make at home.

Ingredients

Scale
For the sushi rice
  • 1 cup sushi rice
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup neutral oil, for frying
For the tuna topping
  • 1/2 pound sushi-grade ahi tuna
  • 3 scallions, very thinly sliced
  • 1 jalapeño, thinly sliced
  • Black sesame seeds, for garnish
For the spicy mayo

 

  • 1/2 cup Kewpie mayonnaise
  • 1/4 cup Sriracha
  • 3 tablespoons ponzu sauce, check the label if you need it gluten-free

Instructions

  1. Rinse the sushi rice thoroughly in a fine mesh strainer under cool running water until the water looks clear. This usually takes about a minute. Cook the rice according to the package directions or use a rice cooker.
  2. While the rice cooks, make the sushi vinegar. In a small saucepan, combine the rice vinegar, sugar, and kosher salt. Warm the mixture over medium-high heat and whisk until the sugar and salt dissolve completely. Remove from the heat and set it aside.
  3. When the rice is done and still warm, pour the vinegar mixture over it. Use a rice paddle or spatula to fold the seasoning through the rice gently. Avoid smashing the grains. You want the rice to stay intact.
  4. Line a small quarter sheet pan or a rectangular container with plastic wrap. Spread the seasoned rice into an even layer about 1/2-inch thick. Cover the top with more plastic wrap and chill it in the refrigerator for at least 3 hours, or overnight if possible, until it feels firm.
  5. Cut the tuna into small cubes first. Then run your knife through the cubes a few more times so the pieces become very finely chopped. Transfer the tuna to a bowl and stir in the sliced scallions.
  6. In another bowl, whisk together the Kewpie mayo, Sriracha, and ponzu sauce until smooth. Pour this sauce over the chopped tuna and mix until everything is evenly coated. Cover the bowl and refrigerate the mixture until you are ready to assemble.
  7. Heat the neutral oil in a large skillet over medium heat. You only need a thin layer, just enough to coat the bottom of the pan. While the oil heats, remove the chilled rice and cut it into rectangles about 2 inches by 3/4 inch. If the rice sticks to the knife, lightly dampen the blade or your hands with water.
  8. Fry the rice in batches, about 7 to 8 pieces at a time, for roughly 2 minutes per side or until the outside turns golden and crisp. Move the finished pieces to a wire rack lined with paper towels so excess oil can drain away. Repeat with the remaining rice, adding more oil as needed between batches.
  9. To serve, place a heaping spoonful of the spicy tuna mixture on each crispy rice piece. Sprinkle with black sesame seeds, add a thin slice of jalapeño, and drizzle on extra spicy mayo if you want more sauce. Serve immediately.

Notes

  • You can make the seasoned rice ahead of time and keep it in the fridge for up to 5 days. Fry it fresh when you are ready to serve.
  • Raw tuna should be purchased fresh and eaten within 24 hours.
  • Try topping the crispy rice with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster for a different spin.
  • For the air fryer method, cook the rice at 400°F (204°C) for 15 minutes, flipping it once halfway through.

Nutrition

Find it online: https://irmacooks.com/spicy-tuna-crispy-rice/