Making sushi at home may be intimidating but our spicy tuna crispy rice recipe is easy to make with just a little prep. We'll walk you through how to make flavorful sushi rice and how to cook it to crisp, golden perfection. It is the perfect vehicle for spicy tuna and toppers like avocado and freshly sliced jalapeno peppers. Customize this spicy tuna with crispy rice with any toppings you like. You'll want to ensure you're using sushi-grade tuna for this recipe, as it's being served raw. You can substituted canned tuna but the flavor will be different.
Ingredients
Rice Bites
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1 1/2 cups sushi rice
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2 cups water
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1 sheet kombu
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3 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
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1 teaspoon toasted sesame oil
Spicy Tuna
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1 pound sushi grade ahi tuna, finely chopped
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3 tablespoons Kewpie mayonnaise
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2 tablespoons sriracha sauce
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1 tablespoon soy sauce
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2 teaspoons toasted sesame oil
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1 teaspoon lime juice
Garnishes
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Thinly sliced avocado
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Toasted sesame seeds
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Furikake
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Sliced green onions
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Sliced fresh jalapeno peppers
Directions
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Add rice to a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Strain water from rice. Repeat 3 or 4 times until you can see rice through 3 inches of water. Strain rice from water. Add rice to a small saucepan. Stir in kombu and the 2 cups water.
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Cover and bring rice to a boil over high heat, then reduce heat to low, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Remove and discard kombu.
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Meanwhile, in a large bowl whisk together rice vinegar, sugar, and salt until dissolved. Add rice and stir until well incorporated and no lumps of rice remain. Allow to cool slightly before handling.
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Line a square 8x8-inch baking pan with plastic wrap. Gently press the rice into the bottom of the dish and cover with additional plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.
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Remove rice from pan and cut into bite size rectangles (2x1-inch). In a deep, large skillet heat 3/4-inch of oil to 365°F. Working in batches, carefully place rice squares into the oil with a slotted spoon. Cook until golden brown and crispy, about 3 minutes each side. Remove from pan and place on a wire rack over a sheet pan to cool (inside of bite should still be a bit soft and chewy).
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In a medium bowl mix together the tuna, mayonnaise, sriracha, soy sauce, sesame oil, and lime juice until incorporated. Serve with crispy rice bites and garnish as desired with sliced avocado, furikake, sesame seeds, green onions, and sliced jalapenos.