Spicy Tuna Crispy Rice
Spicy tuna crispy rice pairs golden fried rice rectangles with a cold, prepared spicy ahi tuna topping, avocado, and jalapeño. The contrast comes from a crisp outer crust and a soft, compact rice center.
Ingredients
For the sushi rice
- 2 cups sushi rice dry
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the toppings
- 1 cup avocado sliced
- 8 oz prepared spicy ahi tuna chilled, supplied for raw preparations
- 1/4 cup mayonnaise
- 1/2 cup jalapeño sliced
- 2 tbsp soy sauce for serving
- 1 tbsp sesame seeds
As Needed
- water for cooking rice according to package directions
- neutral cooking oil as needed for a 1/4-inch frying depth
Instructions
Prepare the Rice
- Rinse the 2 cups dry sushi rice and cook with water according to package directions, allowing about 30 minutes including standing time. Fold in the rice vinegar, sugar, and salt while the rice is warm.
- Press the rice evenly into a parchment-lined 9-by-13-inch pan, about 3/4 inch thick. Refrigerate promptly for at least 3 hours until firm, then cut into 24 rectangles.
Fry and Assemble
- Heat neutral oil to a 1/4-inch depth in a heavy skillet over medium to medium-high heat until it reaches 350°F. Pat rice surfaces dry and fry about 6 pieces at a time for 3–4 minutes per side until golden; drain on paper towels.
- Mix the chilled prepared spicy ahi tuna with the 1/4 cup mayonnaise. Keep refrigerated while the fried rice cools briefly until warm.
- Divide the tuna mixture evenly among the 24 warm rice rectangles. Add the avocado, jalapeño slices, and sesame seeds; serve promptly with the soy sauce alongside.
Notes
- Keep tuna refrigerated at 40°F or below; use the topping the same day and store it separately from the rice.
- Refrigerate plain rice promptly; use within 2 days and reheat it to 165°F before cooling briefly and topping.
- Pregnant people, young children, older adults, and people with weakened immune systems should avoid raw seafood.