Spicy Tuna Crispy Rice

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

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5 from 1 vote

Servings: rice bites

Author: Alex Snodgrass

Ingredients

For the Spicy Tuna:

8 ounces sushi grade ahi tuna diced fine
2 green onions minced
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons kewpie mayo
2 tablespoons sriracha
Salt to taste

For the rest:

1 cup prepared sushi rice cooled and stored for 1-2 days (see note)
Avocado oil
Thinly sliced jalapeno
Furikake

Instructions

Mix all the spicy tuna ingredients in a bowl and chill in the fridge.
Cut the day-old sushi rice into 1-inch squares, about 1/2 inch tall.
Heat avocado oil in a skillet and fry the rice squares until golden brown and crisp (3-4 mins per side).
Drain on a paper towel and sprinkle with salt.
Top the crispy rice with spicy tuna, furikake, and a jalapeño slice.

Notes

Prepared Sushi Rice: To store, I place the rice into a container and press it down into an even layer. That way when it is time to make this recipe, you will just need to cut it into 1-inch squares.

Nutrition