Crispy Rice with Spicy Tuna
A delicious recipe for crispy rice topped with spicy tuna, avocado, and jalapeño, perfect for a flavorful appetizer or snack.
Ingredients
- sushi-grade tuna steak
- mayonnaise
- sriracha
- sushi rice
- water
- rice vinegar
- sesame oil
- salt
- olive oil
- avocado
- jalapeño
- Soy sauce
Method
- 1
Finely dice the sushi-grade tuna steak on a cutting board.
- 2
Transfer the diced tuna to a mixing bowl.
- 3
Add mayonnaise and sriracha to the bowl with the tuna.
- 4
Mix all ingredients together until well combined. Set aside.
- 5
Pour the sushi rice into a pot, add water, and rinse the rice thoroughly in a strainer.
- 6
Return the rinsed rice to the pot, add fresh water, and bring to a boil on the stove.
- 7
Once cooked, add rice vinegar, sesame oil, and salt to the rice. Mix well.
- 8
Line a square or rectangular baking dish with plastic wrap.
- 9
Spoon the seasoned rice into the lined dish.
- 10
Press the rice down firmly and evenly to create a compact layer.
- 11
Place the dish in the freezer for about an hour, or until the rice is firm.
- 12
Remove the hardened rice from the dish and place it on a cutting board.
- 13
Cut the block of rice into small, bite-sized rectangles.
- 14
Heat olive oil in a pan over medium-high heat.
- 15
Carefully place the rice pieces into the hot oil and fry on each side until golden brown and crispy.
- 16
Place a few slices of fresh avocado on top of each crispy rice square.
- 17
Spoon a generous amount of the spicy tuna mixture over the avocado.
- 18
Garnish each piece with a thin slice of jalapeño.
- 19
Serve immediately with a side of soy sauce for dipping.
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