This Spicy Tuna Crispy Rice Sushi is surprisingly simple and super tasty! Great for a date night in and ready in under 30 minutes.
I LOVE when a recipe not only tastes amazing, is simple to make and makes me feel a little extra and fancy. This Spicy Tuna Crispy Rice Sushi is all those things and more. The sushi is ready in about 20 minutes and makes for the perfect elevated date night in.
The recipe can also be easily customized with different fish, or toppings for even more flavor combinations. Living in Japan we have access to lots of fresh fish, and this tuna sushi with crunchy rice is always a must make for me and my husband.
Ingredient Notes
Tuna: Tuna is a great fish to use in sushi and not too expensive. You could swap the tuna out for a different fish, like salmon if you prefer. The flavor will change slightly, but overall the seasonings will pair well with either. Whatever fish you go with make sure it is SUSHI GRADE, meaning it is safe to consume raw.
Sriracha: You can easily adjust the heat for this recipe my altering the amount of hot sauce you use. You can even leave it out completely if you want a mild tuna sushi.
Why You'll LOVE This!
Inventive: Not your Typical Sushi Recipe
Surprisingly Simple
Great for a Date Night In!
Minimal Ingredients Needed and Not Special Tools Required
Instructions
Ingredient Prep
- Combine avocado, salt, pepper, and red pepper flakes and mash/stir to combine. I like mine a little chunky still for the texture. Set aside when done.
- Use a sharp knife to finely chop/mince the tuna filet.
- Add minced tuna, mayonnaise, soy sauce, sriracha, and sesame oil to a medium sized bowl.
- Stir to combine. Taste and adjust seasoning to taste. Store in the fridge covered while cooking the rice.
Cooking The Rice
- Take your precooked white rice (I think leftover rice works great and sticks together well). Cup about a 1 ½ inch round ball of rice in the palm of your hands. Gently ball it together like you would pack a snowball. Once well rounded, put the rice ball on a plate and gently press down to form a disc shape. Repeat until all of the rice is used, you should have about 12 in total.
- Add vegetable oil to a medium skillet and heat on medium-high heat. Once the oil is shimmering, add the rice and fry until crispy and browned, about 4 minutes.
- Flip and repeat on the other side. Once fried, gently remove from pan and let sit on paper towels until ready to assemble.
Origin Story
This Spicy Tuna with Crispy Rice is actually a simpler version of Los Angeles Japanese restaurant Katsuya, which created the spicy tuna crispy rice item.
Bringing it all Together
- Add crispy rice to a plate of platter, then top with mashed avocado. Divide equally among all of the rice.
- Add prepared spicy tuna on top of the avocado. I like to gently press it into the avocado. It works as a sort of "glue" and helps the tuna not slide off.
- Once assembled you can top with additional optional add-ons like sesame seeds, nori flakes, or sprouts.
Storing Leftovers
I do recommend storing leftover spicy tuna sushi and it should be eaten right after preparing. The raw fish has a greater chance of spoiling when stored, therefor it is safest to dispose of any leftovers.
FAQS
Crispy rice also goes by the names of scorched rice and crunchy rice. Crispy rice is fried in oil on both sides until a browned, crispy outer layer is formed. This is typically done in a skillet or pot, but can also be done in the oven.
The most important step to making the great crispy rice is to make the ball tight and compact. If your rice is too loose, it will fall apart during frying. You also want to use a good rice that is "sticky" like white rice. Brown Rice will not work well.
While eating raw fish is common all over the world is does come with some risk. Cooking fish at high temperatures kills bacteria and parasites. When you eat raw fish, there is a greater risk of food poisoning if the fish has been infected with bacteria. Always be sure to buy the freshest fish possible and make sure it is sushi-grade when consuming raw.
MY FAVORITE Kitchen Tools
I really like my stone and granite skillets for pan frying food. The food comes out crispy and does not stick. Another good option is a trusty stainless steal pan.
Pro Tips
Coat the Pan
Make sure to add enough oil so the entire bottom is coated in a thin layer. You don't want to submerge the rice completely, just the bottom should be fried. This makes it so the outside is crisp and crunchy and the inside is still soft.
Enjoy Immediately
All of these components to this Spicy Tuna Crispy Rice Sushi have a short shelf life and they are best eaten right away. This recipe can easily be scaled up or down to serve more people, but note that leftovers cannot be saved and this recipe shouldn't be made ahead of time.
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Crunchy Spicy Tuna Roll
Ingredients
Crispy Rice
- 2 Cups White Rice Cooked- See Notes
- Vegetable Oil Enough to Coat the Bottom of Your Skillet
Spicy Tuna
- 6 Ounce Tuna Filet SUSHI GRADE
- 1 tablespoon Kewpie Mayonnaise
- ¾ tablespoon Soy Sauce
- 2-4 teaspoon Sriracha Adjust to Taste
- ⅛ teaspoon Sesame Oil
Mashed Avocado
- 1 Avocado
- ⅛ teaspoon Sea Salt
- 1 Pinch Ground Black Pepper
- ⅛ teaspoon Red Pepper Flakes
Optional Toppers
- Sesame Seeds
- Sprouts
- Nori Flakes
Instructions
Mashed Avocado
- Combine avocado, salt, pepper, and red pepper flakes and mash/stir to combine. I like mine a little chunky still for the texture. Set aside.
Spicy Tuna
- Use a sharp knife to finely chop/mince the tuna filet.
- Add minced tuna, mayonnaise, soy sauce, sriracha, and sesame oil to a medium sized bowl. Stir to combine. Taste and adjust seasoning to taste. Store in the fridge covered while cooking the rice.
Crispy Rice
- Take your pre-cooked white rice (I think leftover rice works great and sticks together well). Cup about a 1 ½ inch round ball of rice in the palm of your hands. Gently ball it together like you would pack a snowball. Once well rounded, put the rice ball on a plate and gently press down to form a disc shape. Repeat until all of the rice is used, you should have about 12 in total.
- Add vegetable oil to a medium skillet and heat on medium-high heat. Once the oil is shimmering, add the rice and fry until crispy and browned, about 4 minutes. Flip and repeat on the other side. Once fried, gently remove from pan and let sit on paper towels until ready to assemble.
Assembly
- Add crispy rice to a plate of platter, then top with mashed avocado. Divide equally among all of the rice. Add prepared spicy tuna on top of the avocado. I like to gently press it into the avocado. It works as a sort of "glue" and helps the tuna not slide off. Once assembled you can top with additional optional add-ons like sesame seeds, nori flakes, or sprouts. Enjoy!
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