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Spicy Tuna Crispy Rice

Spicy tuna crispy rice tops golden, pan-fried sushi rice squares with cool tuna, mayonnaise, sriracha, and scallion. Chill the seasoned rice until firm, then fry it until crisp and serve immediately.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling and chilling 4 hours 20 minutes
Total Time 5 hours 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup sushi rice
  • 1.25 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
For the spicy tuna
  • 8 oz tuna previously frozen and sold for raw consumption, very cold and finely diced
  • 0.25 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp soy sauce
  • 0.5 tsp sesame oil toasted
  • 1 scallion thinly sliced
For frying
  • 0.5 cup canola oil

Equipment

  • 1 2-quart saucepan
  • 1 8-inch square pan
  • 1 10-inch nonstick skillet

Method
 

Cook and chill the rice
  1. Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.
  2. Combine the rice and water in a 2-quart saucepan and bring to a boil.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let stand covered for 10 minutes.
  5. In a small microwave-safe bowl, stir together the rice vinegar, sugar, and salt.
  6. Microwave for about 15 seconds, then stir until the sugar and salt dissolve.
  7. Gently fold the vinegar mixture into the cooked rice until evenly distributed.
  8. Press the rice firmly into an even layer in a parchment-lined 8-inch square pan.
  9. Cool for no more than 20 minutes, then cover and refrigerate for at least 4 hours, until firm.
Mix the spicy tuna
  1. Stir together the mayonnaise, sriracha, soy sauce, sesame oil, and scallion in a chilled bowl.
  2. Gently fold in the tuna.
  3. Refrigerate until ready to serve.
Fry and serve
  1. Lift the chilled rice from the pan and cut it into 16 squares.
  2. Heat the canola oil in a 10-inch nonstick skillet over medium heat until shimmering.
  3. Fry the rice squares in batches for 2 to 3 minutes per side, until crisp and golden.
  4. Drain on paper towels.
  5. Spoon the spicy tuna onto the rice squares and serve immediately.

Notes

Keep the tuna very cold and use tuna sold for raw consumption. Store the tuna mixture and rice separately in airtight containers in the refrigerator for up to 1 day; freezing is not recommended. For a gluten-free option, use tamari instead of soy sauce.