Crispy Tuna Rice Bites

Ingredients

• 0.5 lb Sushi-grade tuna (finely diced)
• 2 tbsp Mayonnaise (Kewpie preferred)
• 1 tbsp Sriracha (adjust to taste)
• 2 cup Sushi rice (cooked and seasoned with rice vinegar and sugar)
• 0.25 cup Neutral oil (for frying; such as vegetable or canola oil)
• Soy sauce (for serving)

Steps

1. 1

   Prepare the sushi rice according to package instructions. While still warm, season it and press it firmly into a rectangular container or parchment-lined tray to about 1/2 to 3/4 inch thickness.

2. 2

   Place the rice in the freezer for approximately one hour, or until it is completely hardened and easy to slice.

3. 3

   While the rice freezes, finely dice the sushi-grade tuna into small pieces.

4. 4

   In a small bowl, combine the diced tuna with mayonnaise and sriracha. Mix until well combined and set aside in the refrigerator.

5. 5

   Remove the hardened rice from the freezer and cut into small, bite-sized rectangles using a sharp knife.

6. 6

   Heat a layer of oil in a skillet over medium-high heat.

7. 7

   Carefully place the rice bites into the hot oil. Fry until the bottoms are deep golden brown and crispy, then flip and fry the other side.

8. 8

   Remove the crispy rice cakes from the oil and drain on paper towels.

9. 9

   Top each crispy rice cake with a spoonful of the spicy tuna mixture.

10. 10

    Serve immediately with a side of soy sauce for dipping.

Notes

Ensure you use sushi-grade tuna since it is consumed raw. Freezing the rice is a critical step to ensure the blocks hold their shape and don't fall apart in the hot oil. Be careful when frying as the moisture in the rice can cause the oil to splatter.

Nutrition per serving

• appetizer
• sushi
• tuna
• crispy rice
• spicy tuna
• fried
• seafood