Spicy Tuna Crispy Rice
Crispy rice cakes topped with creamy, spicy tuna, avocado and sesame. Choose raw sashimi-grade tuna or salmon, or make the easy canned tuna topping.
By Cookin' KitchenUpdated
- Total: 4 hours 50 minutes
- Makes: 15 pieces
Recipe
Spicy Tuna Crispy Rice
Crispy rice cakes topped with creamy, spicy tuna, avocado and sesame. Choose raw sashimi-grade tuna or salmon, or make the easy canned tuna topping.
Cookin' · https://cookin.club/recipes/spicy-tuna-crispy-rice
- Prep
- 30 minutes
- Cook
- 20 minutes
- Rest
- 4 hours
- Total
- 4 hours 50 minutes
- Makes
- 15 pieces
Ingredients
For 15 pieces
To assemble
Raw spicy tuna or salmon topping
Creamy spicy canned tuna topping
Equipment
- Bowl
- Fork
- Serving platter
- Teaspoons
Instructions
Prepare and assemble
Step 1: Start the rice the day before or first thing in the morning; it needs at least 4 hours to chill.
Step 2: Make the toppings first, then refrigerate them while you cook the crispy rice cakes.
Step 3: Cook the crispy rice cakes and sprinkle them with salt as directed in the crispy rice cakes recipe.
Step 4: Place the rice cakes on a serving platter. Pile on the toppings, using teaspoons to shape them into football shapes and slide them onto the cakes. Sprinkle with black sesame seeds and top with jalapeño.
Raw spicy tuna or salmon topping
Step 5: Place the tuna or salmon in the freezer for 30 minutes to partially freeze it; it will be easier to finely chop when slightly firm.
Step 6: Cut the fish into 0.5cm / 1/2-inch cubes, as small as possible. Place the pieces in a bowl and let them de-chill for 20 minutes.
Step 7: Add the remaining raw topping ingredients to the fish and mix until combined.
Creamy spicy canned tuna topping
Step 8: Place the tuna in a bowl and use a fork to mash it very finely. Add the remaining canned tuna topping ingredients and mix well.
Notes
For the raw topping, use sashimi-grade tuna or salmon handled and stored for eating raw. For canned tuna, tuna packed in oil is preferred; tuna in spring water can make the mixture drier.
Whole-egg mayonnaise or homemade mayonnaise can replace Japanese-style mayonnaise. Rice vinegar can replace the lemon juice in the canned tuna topping. For a non-spicy option, use ketchup in place of sriracha.
Assembled rice cakes soften within an hour. Keep the raw tuna topping refrigerated and eat it within an hour of taking it out of the fridge; it can be kept in the fridge for the day. The canned tuna topping mixture keeps for several days and can also be served as a dip or used in sandwiches.
Nutrition per piece
- Calories
- 119 kcal
- Fat
- 9 g
- Saturated fat
- 1 g
- Carbohydrates
- 4 g
- Sugar
- 0.4 g
- Fiber
- 1 g
- Protein
- 4 g
- Sodium
- 161 mg
- Cholesterol
- 6 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Crispy rice cakes make a crunchy base for creamy spicy tuna, avocado and sesame. Choose the raw tuna or salmon topping, or use the canned tuna version for a sushi-roll-style filling.
The rice cakes need at least 4 hours to chill before cooking, so start them the day before or early in the day. The recipe uses one batch of 15 crispy rice cakes.
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