Japanese 15 min

Spicy Tuna Crispy Rice

Name: Spicy Tuna Crispy Rice
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice, cooled; 8 oz sushi-grade ahi tuna, finely diced; 2 tablespoons spicy mayo (kewpie mayo + sriracha); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sriracha; 2 tablespoons vegetable oil for frying; 1 avocado, thinly sliced; 1 jalapeño, thinly sliced; Sesame seeds for garnish

seafoodhealthyhigh-proteindairy-free

Ingredientsfor 2

340

Cal

22g

Protein

36g

Carbs

12g

Fat

12 cups cooked sushi rice, cooled
28 oz sushi-grade ahi tuna, finely diced
32 tablespoons spicy mayo (kewpie mayo + sriracha)
41 tablespoon soy sauce
51 teaspoon sesame oil
61 teaspoon sriracha
72 tablespoons vegetable oil for frying
81 avocado, thinly sliced
91 jalapeño, thinly sliced
10Sesame seeds for garnish

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Instructions

1
Press cooled sushi rice into a 8x4 inch container lined with plastic wrap, about ½ inch thick. Refrigerate 1 hour until firm. The cold, compacted rice holds together when cut and fried.
2
Cut the firmed rice into 12 rectangles. Heat vegetable oil in a skillet over medium-high heat. Fry rice rectangles in batches 2–3 minutes per side until deeply golden and crispy on the outside while staying soft inside. Drain on paper towels.
3
Mix diced tuna with soy sauce, sesame oil, and sriracha.
4
Top each crispy rice piece with a small spoonful of spicy tuna mixture, a slice of avocado, a slice of jalapeño, and a drizzle of spicy mayo. Sprinkle sesame seeds. Serve immediately — the contrast of warm crispy rice and cool fresh tuna is the whole point.