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Spicy Tuna Crispy Rice

An indulgent appetizer featuring deep-fried short-grain sushi rice cakes topped with finely minced sashimi-grade spicy tuna tartare, finished with a sliver of jalapeño and green onions.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: Japanese-Fusion, Modern American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice & Seasoning
  • 2 cups short-grain sushi rice raw
  • 0.25 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • Neutral oil for frying
Spicy Tuna Tartare
  • 0.5 lb sashimi-grade tuna (maguro) finely minced
  • 0.25 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp chili oil
  • 1 tbsp fresh lime juice
  • 1 tsp soy sauce
  • 0.5 tsp sesame oil
  • 0.25 cup green onions finely chopped
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
Garnish
  • 1 jalapeño thinly sliced into rounds
  • 1 tbsp toasted sesame seeds black or white

Equipment

  • Rice Cooker or Pot
  • 9x9 inch baking pan
  • Large Skillet or Dutch Oven
  • Mixing bowls
  • Whisk
  • Tongs
  • Sharp knife

Method
 

  1. Cook the sushi rice according to package directions. Mix the rice vinegar, sugar, and salt together, heating gently until dissolved. Fold the warm seasoning into the warm, cooked rice until well-combined. Press the dense rice firmly into a parchment-lined 9x9 inch pan.
  2. Chill the pressed rice block completely in the refrigerator for a minimum of 4 hours, or overnight, until dense and firm.
  3. Prepare the spicy tuna tartare: In a medium bowl, whisk together the mayonnaise, sriracha, chili oil, fresh lime juice, soy sauce, and sesame oil until smooth. Finely mince the sashimi-grade tuna by hand and fold it into the sauce along with the green onions, salt, and pepper. Cover and refrigerate.
  4. Once the rice is firm, cut it into small rectangular pieces. Heat 1 inch of neutral oil in a large, heavy skillet or Dutch oven to 375°F (190°C).
  5. Fry the rice rectangles in batches for 3-4 minutes per side, until they are golden-brown and intensely crispy all over. Drain on a wire rack.
  6. Assemble the appetizer by topping each crispy rice cake with a generous heaping of the cold spicy tuna tartare. Garnish with a jalapeño round and toasted sesame seeds. Serve immediately while hot and cold.

Notes

Always use sashmi-grade tuna when consuming raw fish. Maintaining consistent oil temperature between batches is key for a non-greasy, perfectly crunchy texture.