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A small white plate holding four spicy tuna rice squares. The rice squares are crispy and browned. They are topping with a fresh tuna mixture and topped with black sesame seeds and a slice of jalapeño.

Spicy Tuna Rice Squares

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Description

Spicy Tuna Rice Squares with crispy sushi rice and creamy ahi tuna topping. Easy, restaurant-style crispy rice tuna you can make at home.

Ingredients

Scale

For the Crispy Rice:

  • 1 cup sushi rice (uncooked)
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Neutral oil, for frying

For the Spicy Tuna:

  • 8 ounces sushi-grade ahi tuna, diced small
  • 3 tablespoons Kewpie mayonnaise
  • 1–2 tablespoons sriracha
  • 1 teaspoon sesame oil
  • 1 tablespoon finely diced jalapeño

Optional Toppings:

  • Avocado slices
  • Green onions
  • Sesame seeds
  • Thinly sliced jalapeño
  • Caviar

Instructions

  1. Rinse the sushi rice under cold water until clear. Soak for 20 minutes, if time allows.
  2. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Remove from heat and let sit covered for 10 minutes.
  4. Mix rice vinegar, sugar, and salt, then fold into the warm rice.
  5. Press rice into a parchment-lined dish about 1/2–3/4 inch thick. Chill for 1–2 hours, until firm.
  6. Cut into squares or rectangles.
  7. Heat oil in a pan over medium-high heat. Fry rice until golden and crispy on both sides.
  8. In a bowl, combine the kewpie mayo, sriracha, sesame oil, and diced jalapeño.
  9. Add the tuna to a separate bowl and gently stir in the sauce mixture, a little at a time. You may, or may not use it all.
  10. Top each crispy rice square with the spicy tuna mixture.
  11. Add optional toppings and serve immediately.
  12. ENJOY!

Equipment

Notes

  • Use sushi-grade tuna from a trusted source for the best quality and food safety.
  • Chill rice fully before cutting for clean squares.
  • Keep sesame oil to about 1 teaspoon max.
  • Dice tuna small for best texture.
  • Don’t overcrowd the pan when frying.
  • Be careful when frying the rice, as it can pop and splatter hot oil. Use a splatter screen, if you have one, and keep a safe distance.
  • Serve immediately for best crispiness.
  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 35 minutes
  • Category: Appetizer, Lunch, Dinner
  • Method: Moderate
  • Cuisine: Fish and Seafood

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Find it online: https://www.charlottefashionplate.com/recipes/spicy-tuna-crispy-rice-squares/