Crispy Rice with Spicy Tuna

Crispy Rice , perfect for topping with Spicy Tuna

Crispy Rice with Spicy Tuna

Course: Appetizer

Cuisine: Asian, Asian American

Keyword: crispy rice with spicy tuna, spicy tuna, spicy tuna with crispy rice

Prep Time: 15

Cook Time: 10

Servings: servings

Calories: 316kcal

Author: Colleen Kennedy

Crispy Rice with Spicy Tuna recipe. Love the flavors and texture of this. Inspired by The Cheesecake Factory Spicy Tuna with Crispy Rice appetizer.

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Ingredients

Crispy Rice Cakes

1.5 cups sushi rice cooked to package instructions I use Lundberg Family Farms Organic Sushi Rice but any sushi rice will work
2 TBS rice wine vinegar
1 teaspoon sesame oil
½ TBS sugar
pinch of salt
oil for frying

Spicy Tuna

¾ pound piece of sushi grade ahi tuna more or less depending on how much you want to mound on
¼ cup Japanese mayo (Kewpie)
1 TBS soy sauce
½ TBS sesame oil
2 TBS Sriracha (or more if you want more heat)
Splash of rice wine vinegar or a squeeze of fresh lime

Garnish

sesame seeds
chives or scallions sliced thin

Instructions

Cook the sushi rice according to package instructions (be sure to rinse it).
Combine the rice wine vinegar, sugar, sesame oil and salt in a small ramekin or cup and pop it in the microwave for 15-20 seconds or so. Just to warm it so the sugar melts (alternatively you could also use agave vs the sugar). Stir to combine.
When the rice is finished cooking, drizzle it with the vinegar mixture and gently use a fork to mix it in.
Spread the rice out on a baking sheet to allow it to cool for a few minutes. When you can handle it, line a 9x9 or 9x13 sized dish with parchment paper (all depends on how thick you like your rice cakes). Press it into a place using another piece of parchment paper on top and PRESS down hard to compact it and make it even.
Allow this to chill 4 hours or overnight. I you are in a rush, once it has cooled to room temp, you can pop it in the freezer for an hour.
Make the spicy tuna sauce by combining the mayo, soy sauce, sesame oil, sriracha and vinegar or lime. Stir until combined and smooth. Set aside.
When ready to assemble. Chop your cold tuna into very small pieces (as pictured). Toss it with half the sauce or as much as you would enjoy. Set aside.
Remove rice from your pan and using a sharp large chef's knife cut it into squares or rectangles. Or even if you have a small biscuit cutter or the like, circles.
Heat just enough oil in a pan with 1-2 inch sides to coat your pan fully about ⅛ of an inch deep. If you have a large pan you may be able to cook them all at once (but don't crowd or you wont be able to flip them over). If not cook in batches.
This will pop and possibly splatter a bit while the rice crisps up. Be careful. Allow squares to cook 3-4 minutes per side or until golden brown and crisp. Place on a wire rach as you remove them for a couple minutes. Add additional oil as needed.
I like to smear some of the sauce on a plate along with some microgreens for a pop of color. Place a rice cake, spoon tuna mxture ontop and then garnish with sesame seeds, chives or scallions oe whatever you dream up. Drizzle with extra sauce if you like and/or some Sriracha for an extra kick and enjoy!

Notes

The crispy rice squares are delicious on their own and might be enjoyed by kids who may not be interested in the tuna :)

Nutrition