Restaurant-Worthy Spicy Tuna Crispy Rice At Home! Recipe
Spicy Tuna Crispy Rice combines raw ahi tuna with spicy mayonnaise and scallions, served on top of pan-fried sushi rice and topped with a slice of jalapeño. A delicious, crunchy sushi appetizer or entrée that is gluten-free and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 9 hours 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Sushi Rice:
- 1 cup sushi rice or other short-grain rice
- 2 Tbsp rice vinegar
- 1 ½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil or other neutral oil, for pan-frying
Tuna:
- ½ lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced, for serving
- black sesame seeds for serving
Spicy Mayo:
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Instructions
- The day before, make the sushi rice: Rinse rice, cook, make sushi vinegar, season rice, and cool overnight.
- Finely chop the tuna: Combine with scallions.
- Make the spicy sauce: Whisk mayo, Sriracha, and ponzu. Mix with tuna and refrigerate.
- Make the crispy rice: Cut rice, fry until golden brown.
- Assemble: Place tuna mixture on rice, sprinkle with sesame seeds, top with jalapeño, and drizzle with spicy mayo.
Notes
- Make ahead: seasoned sushi rice can be cooked, cooled, and stored in the fridge for up to 5 days.
- Raw tuna should be consumed within 24 hours.
- Variations: try topping the crispy rice with other seafood like salmon, scallops, yellowtail, shrimp, crab, or lobster.
- To make crispy rice in an air fryer, cook at 400F for 15 minutes, flipping once.
Nutrition
- Serving Size: 4 pieces
- Calories: 701 kcal
- Sugar: 3g
- Sodium: 1147mg
- Fat: 51g
- Saturated Fat: 7g
- Unsaturated Fat: 43g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 33mg
