Description
Crunchy Sushi Bites with Spicy Tuna feature a delightful combination of crispy pan-fried sushi rice topped with a flavorful spicy tuna mixture. These bite-sized snacks are perfect for appetizers or party treats, offering a satisfying crunch paired with creamy, spicy, and tangy flavors.
Ingredients
Scale
For the Sushi Rice:
- 1 cup sushi rice (or other short-grain rice)
- 2 tablespoons rice vinegar
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup grapeseed oil (or other neutral oil for pan-frying)
For the Spicy Tuna Topping:
- ½ lb sushi-grade ahi tuna, finely chopped
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced (for garnish)
- Black sesame seeds (for garnish)
For the Spicy Mayo:
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 tablespoons ponzu sauce
Instructions
- Prepare the Sushi Rice: Rinse the rice thoroughly under cool water until the water runs clear. Cook the rice according to package instructions or using a rice cooker.
- Season the Rice: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium-high heat until the sugar and salt have dissolved. Pour this mixture over the cooked rice and gently mix to evenly coat the rice.
- Cool and Shape the Rice: Transfer the seasoned rice to a lined baking dish or container and press into a flat, even layer about ½ inch thick. Cover and refrigerate for at least 3 hours or overnight to allow it to firm up. Once set, cut the rice into bite-sized rectangular pieces approximately 2 inches by ¾ inch.
- Make the Spicy Tuna Mixture: Finely chop the sushi-grade ahi tuna. In a bowl, combine the chopped tuna with sliced scallions, Kewpie mayonnaise, Sriracha, and ponzu sauce. Mix well until the ingredients are thoroughly incorporated. Refrigerate the mixture until ready to use.
- Fry the Crispy Rice: Heat the grapeseed oil in a pan over medium heat. Fry the cut rice pieces for about 2 minutes per side, or until they develop a golden brown and crispy exterior. Once fried, drain the crispy rice on a wire rack to remove excess oil.
- Assemble: Spoon a heaping tablespoon of the spicy tuna mixture on top of each crispy rice piece. Garnish with black sesame seeds and add a thin slice of jalapeño for an extra kick. Serve immediately with extra spicy mayo on the side if desired.
Notes
- Use sushi-grade ahi tuna to ensure freshness and safety when consuming raw fish.
- The rice must be well chilled and firm before frying to hold its shape and achieve a crispy texture.
- Grapeseed oil is preferred for frying due to its neutral flavor and high smoke point.
- You can adjust the level of spiciness by varying the amount of Sriracha in the spicy mayo and spicy tuna mixture.
- Serve immediately after assembly to maintain the crispiness of the rice bites.
