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Crunchy Sushi Bites with Spicy Tuna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 21 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese

Description

Crunchy Sushi Bites with Spicy Tuna combine crispy pan-fried sushi rice squares topped with a flavorful, spicy tuna mixture and garnished with sesame seeds and fresh jalapeño slices. This appetizer-style dish offers a delightful contrast of textures—crispy rice and creamy spicy tuna—making it perfect for sushi lovers seeking a crunchy twist.

Ingredients

Sushi Rice

  • 1 cup sushi rice (or other short-grain rice)
  • 2 tablespoons rice vinegar
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup grapeseed oil (or other neutral oil for pan-frying)

Spicy Tuna Topping

  • ½ lb sushi-grade ahi tuna, finely chopped
  • 3 scallions, thinly sliced
  • 1 jalapeño, thinly sliced (for garnish)
  • Black sesame seeds (for garnish)

Spicy Mayo

  • ½ cup Kewpie mayonnaise
  • ¼ cup Sriracha
  • 3 tablespoons ponzu sauce

Instructions

  1. Prepare the Sushi Rice: Rinse the sushi rice thoroughly under cool running water until the water runs clear to remove excess starch. Cook the rice according to package instructions or using a rice cooker, ensuring it becomes tender and sticky.
  2. Season the Rice: In a small saucepan over medium-high heat, combine rice vinegar, granulated sugar, and kosher salt. Stir until fully dissolved, then pour this seasoned vinegar mixture over the cooked rice. Gently fold the rice to evenly incorporate the seasoning without mashing the grains.
  3. Cool and Shape the Rice: Transfer the seasoned rice to a lined baking dish and press into a flat, even layer about half an inch thick. Cover the rice and refrigerate for at least 3 hours or overnight to firm up. Once chilled and set, cut the rice into bite-sized rectangles approximately 2 inches by ¾ inch.
  4. Make the Spicy Tuna Mixture: Finely chop the sushi-grade ahi tuna and place in a mixing bowl. Add sliced scallions, Kewpie mayonnaise, Sriracha, and ponzu sauce. Mix well until all ingredients are fully combined, then refrigerate until ready to use to keep fresh and flavorful.
  5. Fry the Crispy Rice: Heat grapeseed oil in a pan over medium heat. Carefully fry the rice rectangles for about 2 minutes on each side or until they develop a golden brown, crispy crust. Remove and drain on a wire rack to maintain crispiness and remove excess oil.
  6. Assemble: Spoon a heaping tablespoon of the spicy tuna mixture onto each crispy rice bite. Garnish with black sesame seeds and a thin slice of jalapeño for added heat and visual appeal. Serve immediately, optionally accompanied by extra spicy mayo for dipping.

Notes

  • Use sushi-grade tuna to ensure freshness and safety for raw consumption.
  • Pressing the rice firmly and chilling it overnight helps the rice hold its shape during frying.
  • Grapeseed oil is preferred for its neutral flavor and high smoke point for frying.
  • Adjust the spiciness by varying the amount of Sriracha in the spicy mayo and tuna mixture.
  • If you don’t have ponzu sauce, a mixture of soy sauce and a splash of citrus juice can be used as a substitute.

Find it online: https://slsrecipes.com/crunchy-sushi-bites-with-spicy-tuna-recipe/