Spicy Tuna Crispy Rice Squares
290kcal
Ingredients
For the Rice
- 2 cups cooked sushi rice ensure it's sticky enough to hold together when compressed
- 1/4 cup rice vinegar adds a lovely tang
- 1 tablespoon sugar balances the acidity
- 1 teaspoon salt enhances the overall taste
For Frying
- vegetable oil enough for frying (about 1/2 inch deep)
- 1/2 cup all-purpose flour lightly dust the rice squares
For the Topping
- 8 oz sushi-grade tuna finely diced
- 2 tablespoons mayonnaise Japanese mayo preferred
- 1 tablespoon sriracha sauce for heat
- 1 teaspoon soy sauce infuses umami
- 1 teaspoon sesame oil enhances flavor
- 1 piece green onion thinly sliced for garnish
- sesame seeds for sprinkling on top
Method
Preparation
- Combine the cooked sushi rice with rice vinegar, sugar, and salt in a bowl. Mix gently until well coated and allow to cool slightly.
- Spread the rice into a flat layer in a lined baking dish, about 1 inch thick. Press down firmly and refrigerate for at least 30 minutes.
- Cut the chilled rice into squares or rectangles for uniform frying.
Frying
- Heat vegetable oil in a large skillet over medium-high heat until about 1/2 inch deep and shimmering.
- Dust each rice square lightly with flour. Fry until golden brown and crispy on both sides, about 2-3 minutes per side.
Topping
- Mix the diced tuna, mayonnaise, sriracha, soy sauce, and sesame oil in a bowl until well combined.
- Spoon a generous amount of the spicy tuna mixture onto each crispy rice square.
- Garnish with sliced green onions and sesame seeds.
- Serve immediately while still crispy.
Nutrition
Serving1squareCalories290kcalCarbohydrates30gProtein10gFat15gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat7gCholesterol20mgSodium500mgPotassium200mgFiber1gSugar2gCalcium20mgIron1mg
Notes
Serve with additional sriracha for those who like an extra kick. Enjoy fresh for the best texture.