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Spicy Tuna Crispy Rice

Seared sushi rice cakes topped with spicy tuna tartare, avocado, and a drizzle of sriracha mayo. A viral restaurant appetizer you can easily make at home.

SnackJapanese FusionMedium

20 min

Prep

10 min

Cook

30 min

Total

Servings

Medium

Difficulty

Instructions

Dice the tuna into 1/4-inch cubes. Toss gently with soy sauce, sesame oil, and sriracha. Refrigerate while you prepare the rice cakes.

Tip: Only use sushi-grade tuna from a trusted source. The fish is served raw.

Mix the cooled sushi rice with rice vinegar. Wet your hands and shape the rice into 8 small rectangular cakes, about 2x3 inches and 1/2-inch thick. Press firmly so they hold together.

Heat vegetable oil in a non-stick skillet over medium-high heat. Sear the rice cakes for 2-3 minutes per side until golden and crispy on the outside.

Mix the mayonnaise and sriracha for the sriracha mayo.

Top each crispy rice cake with a slice of avocado, a spoonful of spicy tuna, a drizzle of sriracha mayo, sesame seeds, and sliced green onion. Serve immediately.

Nutrition per Serving

320kcal

Calories

20g

Protein

32g

Carbs

12g

Fat

Fiber

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Spicy Tuna Crispy Rice

Ingredients

For the tuna

For the rice cakes

For the sriracha mayo

Instructions

Nutrition per Serving

Tags

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