Japanese-American · Starter · Easy
Crispy Rice with Spicy Tuna
0.0 (0 ratings)- Total
- 3 hr 10 min
- Prep
- 2 hr 30 min
- Serves
- 6
- Calories
- 290
Golden rice squares crackle beneath creamy chili tuna, cucumber and scallions. Chilled sushi rice makes the sturdy base for a shallow-fried snack.
A hot pan turns compressed sushi rice into the crunchy base for Crispy Rice with Spicy Tuna. The inside stays chewy, giving the cool tuna topping something substantial to sit on without needing a thick slice of rice.
This home version uses canned tuna, drained well and flaked finely. Press the warm rice firmly into the pan before chilling; loose grains will separate when you cut and fry the squares.
Method
Combine the sushi rice and measured water in a saucepan. Bring to a boil, cover and simmer over low heat for until the water is absorbed. Remove from the heat and leave covered for .
Stir the rice vinegar, sugar and salt together, then fold into the hot rice. Press firmly into a parchment-lined 8-inch square pan in a layer about 1/2 inch thick. Refrigerate for until cold and firm.
Flake the canned tuna into a bowl and mix with mayonnaise, sriracha, soy sauce and sesame oil. Keep chilled while you fry the rice.
Lift the rice out and cut into 12 rectangles. Heat half the vegetable oil in a nonstick skillet over medium-high heat. Fry six pieces for per side until golden and crisp. Transfer to a rack and repeat with the remaining oil and rice.
Put a cucumber slice on each rice rectangle, spoon the tuna mixture over it and scatter with scallions. Serve immediately while the rice edges are crisp.
Forkue tips
- Wet the knife between cuts to keep the sticky rice from dragging.
Storing and reheating
Keep cooked rice rectangles and tuna topping separately in the refrigerator for up to 2 days. Re-crisp rice in a hot skillet and add the cold topping just before serving; assembled bites soften quickly.
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Kitchen gear
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Crispy Rice with Spicy Tuna: FAQ
Can I make the rice the night before?
Yes. Press it into the lined pan, cover and refrigerate overnight. Cut it cold and fry shortly before serving for the best crust.
Why do my rice squares fall apart?
The rice was too loose, too warm or not sticky enough. Use sushi rice, compress it firmly while warm and chill completely before cutting.
How do I store and reheat Crispy Rice with Spicy Tuna?
Keep cooked rice rectangles and tuna topping separately in the refrigerator for up to 2 days. Re-crisp rice in a hot skillet and add the cold topping just before serving; assembled bites soften quickly.
How long does Crispy Rice with Spicy Tuna take?
About 3 hr 10 min in total: 2 hr 30 min prep and 40 min cooking.
What do I need to make Crispy Rice with Spicy Tuna?
The key ingredients are sushi rice, rice vinegar, canned tuna, mayonnaise, sriracha and soy sauce, plus pantry basics.
Any tips for Crispy Rice with Spicy Tuna?
Wet the knife between cuts to keep the sticky rice from dragging.
