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Spicy Tuna Crispy Rice

Golden, deep-fried sushi rice cakes topped with a creamy, spicy, and savory minced tuna tartare. A popular restaurant-style appetizer made easy at home.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Fusion, Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice
  • 2 cups sushi rice uncooked
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup vegetable oil for frying
Spicy Tuna
  • 1 lb sushi-grade tuna finely minced
  • 3 tbsp Kewpie mayonnaise
  • 1.5 tbsp sriracha
  • 1 tsp sesame oil toasted
  • 2 green onions sliced
  • 1 jalapeño sliced, for garnish

Equipment

  • 8x8 baking pan
  • Frying Pan or Skillet
  • Sharp knife
  • Mixing bowls

Method
 

  1. Cook sushi rice. While hot, mix with vinegar, sugar, and salt. Press firmly into a plastic-lined 8x8 pan. Refrigerate for 2 hours.
  2. Remove chilled rice block and cut into small rectangles (approx 1x2 inches).
  3. In a bowl, mix minced tuna, mayonnaise, sriracha, sesame oil, and green onions. Keep chilled.
  4. Heat oil in a skillet to 350°F. Fry rice cakes for 3-4 minutes per side until golden and crispy. Drain on rack.
  5. Top each crispy rice cake with a mound of spicy tuna mixture.
  6. Garnish with a jalapeño slice and sesame seeds. Serve immediately.

Notes

Ensure the rice is completely cold before frying to prevent it from falling apart. Use wet hands when pressing the rice to prevent sticking.