Spicy Tuna Crispy Rice

This spicy tuna crispy rice combines sweet, umami spicy tuna served over creamy avocado and super crispy rice making it the perfect appetizer or bite for family and friends!

Course Appetizer

Cuisine asian

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 257kcal

Author Aubrey

Cost $15

Equipment

Pot or instant pot, large frying pan, parchment paper (optional).

Ingredients

Spicy Tuna

4 oz Sushi-Grade Ahi Tuna (sushi grade only, see notes***)
1 tablespoon Mayonnaise
1 teaspoon Chili Crisp
½ teaspoon Honey
Salt (to taste)

Avocado

1 large Avocado
1 teaspoon Lime Juice
Salt (to taste)

Crispy Rice

1 cup Uncooked Short or Medium Grain White Rice.
6 tablespoon Oil (any high heat oil is preferred) Split between 4 and 2
Salt (to taste)

Garnish

1 teaspoon Black and/or White Sesame Seeds
½ teaspoon Sesame Oil (optional)

Instructions

Spicy Tuna

Finely dice tuna.
In small bowl, mix tuna, mayo, chili crisp and honey. Combine.
Add a small sprinkle of salt (depending on your taste preferences).
Refrigerate until all components are prepared.

Avocado

Cut avocado into small cubes.
Squeeze with lime juice.
Add small sprinkle of salt (to taste).
Mash with fork until combined and your desired texture. You may prefer creamier or chunkier avocado.
Refrigerate until all components are prepared.

Crispy Rice

Cook rice. See notes for stovetop and instant pot directions.
Cover a baking sheet pan with piece of parchment paper. Spread rice over parchment paper to cool (about 5 minutes). Sprinkle your rice evenly with salt (to taste). Salt as if you were salting plain rice to eat.
Once rice has cooled enough so that you can comfortably handle it, roll rice into approximately 8 uniform balls. Slightly smaller than a golf ball size. Note: The rice is very sticky so it is easier if you periodically wet your hands.
Once balls are formed, lightly wet your hand and lightly press down on the rice balls and form into flat circular patty.
In large frying pan, heat 4 tablespoons oil on high heat. Oil should be hot (about 30 seconds or so).
Using a spatula, gently place your rice patties into pan. Be careful of any oil splatter.
Cook approximately 4 minutes on first side. You are looking for a golden brown color.
Flip each rice patty. After you flip, add 2 tablespoons additional oil to pan.
Cook the second side for an additional 3 to 4 minutes. Again, looking for a golden brown color.
Remove from pan and place on plate lined with paper towel to absorb any excess oil.

Building the Spicy Tuna Crisp Rice

Layer your spicy tuna crispy rice by first placing your rice patty on a plate.
Add about 1-1.5 teaspoon of avocado mixture.
Add about 1-1.5 teaspoon of spicy tuna mixture.
Sprinkle with black and/or white sesame seeds for garnish.
Optional drizzle of sesame oil. These are best enjoyed as soon after rice is cooked.

Notes

***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.

Leftovers and Storage: Eat immediately. Do not store.

Stovetop Rice:

Measure rice first.
Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
Place rice and water in a small pot.
Bring to a boil over high heat.
Reduce heat to medium, cover with lid and simmer until rice is tender.

Instant Pot Rice:

Measure rice first.
Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
Add rinsed rice and salt to instant pot.
Add water.
Add 1 teaspoon salt.
Cook on instant pot high pressure setting for 6 minutes (with full natural release).

Nutrition