Spicy Tuna Crispy Rice
Pressed sushi rice gets chilled, cut, and fried until shatter-crisp, then crowned with sashimi-grade tuna in a tangy-creamy, sriracha-spiked sauce. It’s a restaurant-style bite you can batch ahead and finish in minutes.
Ingredients
Instructions
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Rinse & Cook the Rice
Rinse sushi rice under cold water until it runs clear. Add to your rice cooker/pot with water per package directions. Lay the rinsed kombu on top. Cook as usual; remove and discard kombu when done.
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Make Sushi Vinegar
In a small bowl, combine rice vinegar, sugar, and salt. Microwave a few seconds to dissolve sugar, then stir.
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Season & Press the Rice
While rice is hot, gently fold in the sushi vinegar.
Line a tray with plastic wrap; spread rice in an even 3/4-inch (2 cm) layer. Cover with another sheet of plastic wrap. Place a second tray on top and weight it to compress. Chill at least 2 hours (overnight best).
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Cut the Rice Blocks
Remove plastic. With a wet knife, cut into bite-size rectangles (about 1.5 x 2.5 inches).
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Fry Until Crisp
Heat neutral oil to ~350°F (175°C). Fry rice pieces in batches without crowding, 1–2 minutes per side, until deep golden and very crisp. Drain on a rack or on a plate lined with paper towel.
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Mix the Spicy Tuna
In a bowl, combine diced tuna, green onion, ginger, mayonnaise, sriracha, soy sauce, ponzu, and sesame oil. Mix just to coat; keep chilled.
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Top & Serve
Spoon spicy tuna onto each crispy rice bite. Garnish with sliced serrano and chopped chives. Serve immediately while the rice is hot and crisp.
Note
Pro Tips
- Texture is everything: Press the rice firmly and chill thoroughly; under-pressed or warm rice will crumble in the oil.
- Golden, not dark: Pull when deep golden brown—“dark brown” tastes bitter.
- Make-ahead win: Press and cut rice a day ahead; fry straight from the fridge. Mix tuna right before serving.
- Safety: Use sashimi-grade tuna and keep it cold; consume promptly.
- Heat & creaminess control: Adjust sriracha and mayo to taste. A squeeze of lime or extra ponzu brightens richer batches.
- No deep-fry? Air-fryer at 400°F (205°C) 8–10 min, flipping once, until crisp (lightly oil both sides).
