Description
This Spicy Tuna Crispy Rice is a flavor explosion with crispy rice cakes topped with sushi-grade tuna and zesty Sriracha aioli.
Ingredients
Scale
- 2 cups Short Grain White Rice (Nishiki brand recommended)
- 1 cup Canola Oil (Substitute with vegetable oil if needed)
- 8 oz Ahi Tuna (sushi-grade) (Ensure it’s sushi-grade for safety)
- 1 medium Avocado (Slice thinly for a perfect finish)
- 2 tbsp Sriracha (Adjust according to your spice preference)
- 1/2 cup Mayonnaise (Japanese mayo for richer flavor)
Instructions
- Cook the short grain white rice according to the package instructions, then let it cool slightly.
- Shape the cooled rice into square cakes, about 2 inches in size.
- Heat the canola oil and fry the rice cakes for 3-4 minutes per side until golden brown.
- Sear the sushi-grade ahi tuna in a separate pan for 2-3 minutes, then slice it thinly.
- Whisk together mayonnaise and Sriracha to create the aioli.
- Assemble the dish by placing sliced tuna on each rice cake, adding avocado, and drizzling with the aioli.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 20 mg