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Golden fried rice blocks topped with spicy tuna, jalapeño slices, and black sesame seeds
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Spicy Tuna Crispy Rice

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 2 cups cooked sushi rice (short-grain)
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sal t
  • 0.5 lb sushi -grade tuna, finely minced
  • 2 tbsp Kewpie mayonnaise
  • 1 tbsp Srirach a
  • 1 tsp toasted sesame oil
  • 1 tbsp finely sliced scallions
  • 1 small jalape ño, thinly sliced into rounds
  • 0.5 cup vegetable oil for frying
  • 1 tsp black sesame seeds for garnish

Instructions

  • Combine rice vinegar, sugar, and salt in a small bowl; stir until dissolved and fold gently into the warm cooked sushi rice.
  • Line a 4x6 inch rectangular container with plastic wrap. Press the seasoned rice firmly into the container to a thickness of 0.75 inch. Cover and refrigerate for at least 2 hours or until very firm.
  • Remove the chilled rice block and cut into 12-16 uniform rectangles using a moistened sharp knife.
  • In a mixing bowl, combine the minced tuna, Kewpie mayo, Sriracha, sesame oil, and scallions. Mix thoroughly and refrigerate until assembly.
  • Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the rice blocks in batches for 2-3 minutes per side until golden brown and crispy.
  • Drain the fried rice cakes on paper towels to remove excess oil.
  • Spoon approximately 1 tablespoon of the spicy tuna mixture onto each crispy rice block.
  • Garnish each piece with a jalapeño round and a sprinkle of black sesame seeds. Serve immediately.