Crispy Tuna Rice Bites
Crispy fried sushi rice squares topped with spicy tuna, creamy avocado, and fresh jalapeño slices for a perfect bite-sized appetizer.
Equipment
Ingredients
Rice Base
sushi rice (cooked)
3 cup
rice vinegar
2 tbsp
maple syrup
2 tbsp
salt
2 tsp
Tuna Topping
sushi grade tuna (raw, finely chopped)
1 lb
mayonnaise
80 g
sriracha
2 tbsp
Toppings & Garnish
avocado (thinly sliced)
1 piece
jalapeño (thinly sliced)
1 piece
soy sauce
60 ml
Frying
neutral oil
120 ml
Instructions
Cook sushi rice
Cook sushi rice according to package instructions.
Season the rice
Mix the cooked rice with rice vinegar, maple syrup, and salt.
Prepare rice base
Line baking pan with plastic wrap and spread seasoned rice evenly.
Freeze rice base
Freeze rice until completely solid, at least 8 hours or overnight.
Prepare tuna mixture
Finely chop tuna and mix with mayonnaise and sriracha.
Cut rice squares
Remove frozen rice from pan and cut into even squares.
Fry rice squares
Fry rice squares in oil until golden brown on both sides.
Prepare toppings
Thinly slice avocado and jalapeño.
Assemble and serve
Top each crispy rice square with avocado, tuna mixture, and jalapeño slice. Serve with soy sauce.
Original recipe
Storage
Best enjoyed fresh. Rice squares can be fried ahead and reheated, but topping should be added just before serving
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