Delicious Spicy Tuna & Crispy Rice Appetizer
Inspired by Nobu’s famous crispy rice, these Spicy Tuna Crispy Rice Bites are all about bold flavor and good crunch. Chilled rice gets pressed and fried until perfectly golden, then topped with tangy spicy pepper tuna, and a touch of serrano or jalapeño heat. A drizzle of mayo ties it all together!
Equipment
- 1 rice cooker I use Zojirushi
Ingredients
For the Crispy Rice
- 2 cups medium-grain white rice (preferably made the day before)
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- pinch of salt
- Neutral oil for frying
For the spicy tuna topping
- 1 can spicy tuna 5 oz (see literature above for specifics)
For the mayo topping
- 2 tbsp Japanese mayo Kewpie preferred
For garnish
- jalalapeño or serrano slices I used Serrano this time
- toasted sesame seeds optional
- 1/2 avocado, thinly sliced opitional
Instructions
- Prepare the rice (preferably a day before). Rinse the rice 3–4 times until the water runs clear. Cook it in your rice cooker using the “white rice” or “sushi” setting. Once cooked, season with rice vinegar, sesame oil, sugar, and salt. Press into a parchment-lined loaf pan, a large Ziploc bag, or shallow tray (about ¾ inch thick). Cover and refrigerate overnight.
- Once chilled, cut into bite-sized rectangles. Place in the freezer for 30 minutes, uncovered. Heat oil in a deep pot over medium-high. Deep fry each piece until golden and crisp on both sides. Drain on a rack and let cool about 5-10 minutes.
- Top each crispy rice square with sliced avocado if using, a spoonful of spicy tuna from the can, a small dollop of Kewpie Mayo, and a Serrano pepper slice. (Optional) - Drizzle with mayo and Sriracha in thin lines or dots across the plate for a professional look. Sprinkle sesame seeds and chives to finish.
- The hot, crispy rice paired with cool, tangy tuna and creaminess from the drizzle is pure umami perfection.