Spicy Tuna Crispy Rice Bites
Spicy Tuna Crispy Rice Bites are a delectable fusion of crunchy, savory rice and fresh, spicy tuna that will elevate your appetizer game. Perfect for gatherings or a cozy night in, these bites are both visually stunning and bursting with flavor. With simple ingredients and straightforward instructions, even novice cooks can impress their guests. Get ready for an unforgettable culinary experience that will leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 16 bites 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 cups short-grain sushi rice
- 8 oz sushi-grade fresh Ahi tuna
- 3 tbsp Sriracha sauce (adjust to taste)
- 1/4 cup avocado oil (for frying)
- 2 tbsp toasted sesame seeds
- 2 green onions, chopped
- 3 sheets nori, cut into squares
- 1/4 cup Japanese mayonnaise (like Kewpie)
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp low-sodium soy sauce
Instructions
- Prepare the sushi rice: Rinse the rice under cold water until it runs clear, then cook according to package instructions until tender and sticky.
- Shape the rice: Let the cooked rice cool slightly, then wet your hands and shape it into bite-sized squares or rectangles.
- Fry the rice bites: Heat avocado oil in a skillet over medium-high heat. Fry each piece of rice until golden brown and crispy, about 3-4 minutes per side.
- Create the spicy tuna mixture: Dice the Ahi tuna and mix with Sriracha, mayonnaise, chopped green onions, and lemon juice in a bowl until well combined.
- Assemble the bites: Top each crispy rice piece with a generous spoonful of spicy tuna mixture and sprinkle with toasted sesame seeds.
- Serve immediately on a platter with nori squares for wrapping.
Nutrition
- Serving Size: 2 bites (56g)
- Calories: 132
- Sugar: 0g
- Sodium: 295mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Customize with sliced avocado or cucumber for added crunch. Experiment with different sauces like eel sauce for extra flavor depth. Store leftovers in an airtight container in the fridge for up to two days; reheat in a preheated oven at 350°F for about five minutes for best results.