Crispy Tuna Rice Bites
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Golden, pan-fried sushi rice cakes topped with a creamy and spicy sushi-grade tuna mixture.
- Time
- 85 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
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.
Place the rice in the freezer for approximately one hour, or until it is completely hardened and easy to slice.
While the rice freezes, finely dice the sushi-grade tuna into small pieces.
In a small bowl, combine the diced tuna with mayonnaise and sriracha. Mix until well combined and set aside in the refrigerator.
Remove the hardened rice from the freezer and cut into small, bite-sized rectangles using a sharp knife.
Heat a layer of oil in a skillet over medium-high heat.
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.
Remove the crispy rice cakes from the oil and drain on paper towels.
Top each crispy rice cake with a spoonful of the spicy tuna mixture.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 669
- Protein
- 31 g
- Carbs
- 46 g
- Fat
- 38 g
- Fiber
- 1 g
Where the calories come from
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