Roasted Stuffed Medjool Dates with Goat Cheese, Walnuts, and Orange Recipe
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5 from 4 reviews
Create crispy, restaurant-quality spicy tuna crispy rice at home with perfectly seasoned sushi rice, fresh sushi-grade ahi tuna mixed with a zesty spicy mayo, and a delightful crunch from pan-fried rice pieces. This appetizer blends savory, spicy, and tangy flavors for an irresistible bite.
Total Time:4 hours 40 minutes
Yield:8 servings
Ingredients
Sushi Rice
1 cup sushi rice or other short grain rice
2 Tbsp rice vinegar
1½ tsp granulated sugar
½ tsp Kosher salt
½ cup grapeseed oil or other neutral oil, for pan frying
For the Tuna
½ lb sushi-grade ahi tuna
3 scallions, thinly sliced
1 jalapeño, thinly sliced, for serving
Black sesame seeds, for serving
Spicy Mayo
½ cup Kewpie mayonnaise
¼ cup Sriracha
3 Tbsp ponzu sauce
Instructions
Cook the sushi rice: Rinse the sushi rice thoroughly under cool running water using a fine mesh strainer until the water runs clear, about 1 minute. Cook the rice according to package directions or use a rice cooker for best results.
Prepare the sushi vinegar: In a small saucepan, combine rice vinegar, granulated sugar, and Kosher salt. Bring the mixture to a simmer over medium-high heat and whisk until the sugar and salt have dissolved completely. Remove from heat and set aside.
Season the rice: While the rice is still warm, pour the prepared sushi vinegar into the pot of cooked rice. Gently fold the rice using a rice paddle or spatula without mashing the grains to evenly distribute the seasoning.
Cool and shape the rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice evenly into a ½-inch thick layer. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight until the rice is firm and chilled.
Prepare the tuna: Dice the sushi-grade ahi tuna into small cubes, then chop it further with a knife until finely minced. Transfer the tuna to a mixing bowl and stir in thinly sliced scallions for freshness.
Make the spicy tuna mixture: In a separate bowl, whisk together Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour this spicy mayo mixture over the chopped tuna and mix thoroughly. Cover and refrigerate until you are ready to assemble the dish.
Fry the crispy rice: Heat the grapeseed oil in a large skillet over medium heat, adding just enough oil to coat the bottom of the pan in a thin layer. Cut the chilled rice into 2-inch by ¾-inch rectangles, wetting your hands or knife with water to prevent sticking. Working in batches, fry 7 to 8 rice pieces at a time for about 2 minutes on each side until they turn golden and crispy. Transfer each batch to a wire rack lined with paper towels to drain excess oil. Repeat until all rice pieces are fried, adding more oil as needed.
Assemble and serve: Spoon about one heaping tablespoon of the spicy tuna mixture onto each piece of crispy rice. Garnish with black sesame seeds, a thin slice of jalapeño on top for a fresh kick, and optionally drizzle with extra spicy mayo. Serve immediately for the best texture and flavor.
Notes
Use sushi-grade tuna to ensure safety and optimal flavor when served raw.
If you don’t have grapeseed oil, a neutral oil like vegetable or canola works well for frying.
Press the rice firmly but gently to ensure it holds together but doesn’t get squished.
For a milder version, reduce or omit the jalapeño slices and Sriracha in the spicy mayo.
Make the rice a day ahead to save time and allow it to chill properly for easier cutting and frying.
Use a sharp knife dipped in water to cut rice rectangles cleanly and prevent sticking.
