Imagine a tender, creamy tuna mixture layered over crispy rice, finished with a spicy kick from jalapeño slices. This crispy tuna rice is a mouthwatering appetizer often found at Japanese restaurants, but now you can make it right at home with restaurant-quality results!
Crispy Tuna Rice Origin
Crispy tuna rice is a Japanese-American fusion appetizer that gained popularity in upscale sushi restaurants like Nobu in Los Angeles. The crispy rice base was popularized by Chef Nobu, whose creation took off in the early 2000s and inspired many copycat versions across the United States.
Crispy Tuna Rice Ingredients
- Sushi-grade tuna
- Kewpie mayonnaise
- Sriracha (adjust to taste)
- 1 cup short-grain sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- Jalapeños (sliced)
- Green onions (optional)
Click on the images for the direct link to the ingredients I used:
Instructions
Rinse the rice thoroughly and cook it in a rice cooker.
Once the rice is done, stir in rice vinegar, sugar, and salt while it’s still warm. Mix well and let it cool to room temperature.
Line a container with plastic wrap. Press the rice firmly into the container to form an even layer.
Cover and freeze for at least 1 hour until solid.
Dice the sushi-grade tuna into small pieces and place them in a bowl.
Add Kewpie mayo, sriracha (to taste), and chopped green onions. Mix and refrigerate until ready to use.
Remove the rice from the freezer and cut it into bite-sized squares.
Fry rice squares for 3–4 minutes per side, or until golden brown and crispy.
Drain on a wire rack.
Spoon the spicy tuna mixture on top of each crispy rice square.
Top with a slice of jalapeño for extra heat.
Serve and Enjoy!
Crispy Tuna Rice Tips
- Use short-grain sushi rice since it is sticky and holds its shape well.
- Season the rice when it is warm.
- Freezing the rice helps with making clean cuts.
- Use hot oil for the golden crispy texture.
- Do not overcrowd the pan.
- Be cautious when handling hot oil. It can cause burns.
- It is super important to use sushi grade tuna because that means it was frozen and handled to kill off the parasites which makse it safe for raw consumption.
Crispy Tuna Rice
Ingredients
- Sushi-grade tuna
- Kewpie mayonnaise
- Sriracha adjust to taste
- 1 cup rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- Jalapeños sliced
- Green onions optional
Instructions
- Rinse the rice thoroughly and cook it in a rice cooker.
- Once the rice is done, stir in rice vinegar, sugar, and salt while it’s still warm. Mix well and let it cool to room temperature.
- Line a container with plastic wrap. Press the rice firmly into the container to form an even layer.
- Cover and freeze for at least 1 hour until solid.
- Dice the sushi-grade tuna into small pieces and place them in a bowl.
- Add Kewpie mayo, sriracha (to taste), and chopped green onions. Mix and refrigerate until ready to use.
- Remove the rice from the freezer and cut it into bite-sized squares.
- Fry rice squares for 3–4 minutes per side, or until golden brown and crispy.
- Drain on a wire rack/
- Spoon the spicy tuna mixture on top of each crispy rice square.
- Top with a slice of jalapeño for extra heat.
- Serve and Enjoy!
If you enjoyed this crispy tuna rice recipe, you might also like my easy salmon poke recipe.
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