Description
A delicious and texturally exciting appetizer or snack featuring crispy rice cakes topped with spicy tuna tartare, often found in Japanese fusion cuisine.
Ingredients
Units
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 oz sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame oil
- 2 green onions, finely sliced
- Vegetable oil for frying
- Sesame seeds for garnish (optional)
- Thinly sliced jalapeños for garnish (optional)
- Soy sauce for serving (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook it with 2 1/2 cups water according to package instructions or in a rice cooker.
- While the rice is still warm, mix rice vinegar, sugar, and salt, and gently fold into the rice. Let it cool to room temperature.
- Transfer the rice to a lined baking dish and press it down into an even layer about 1-inch thick. Cover and refrigerate for at least 1 hour or until firm.
- Once firm, cut the rice into small rectangles or squares for bite-sized pieces.
- Heat vegetable oil in a skillet over medium-high heat. Fry the rice pieces until golden and crispy on both sides. Drain on paper towels.
- In a bowl, mix diced tuna, mayonnaise, sriracha, sesame oil, and green onions to make the spicy tuna mixture.
- Top each crispy rice piece with a spoonful of spicy tuna.
- Garnish with sesame seeds and jalapeño slices if desired. Serve with soy sauce.
Notes
- Make sure the rice is very firm before cutting to help maintain shape during frying.
- Use high-quality sushi-grade tuna for safety and best flavor.
- You can make the crispy rice in advance and top just before serving.
Nutrition
- Serving Size: 2 pieces
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 15mg
