Get ready to tantalize your taste buds with a restaurant-quality dish that's about to become your new obsession! Imagine biting into a perfectly crispy rice base topped with melt-in-your-mouth spicy tuna and creamy avocado - this Spicy Tuna and Crispy Rice recipe is a culinary masterpiece that brings the excitement of Japanese cuisine right to your kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your home cooking game and transport your senses to a world of incredible flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1/2 pound sushi-grade tuna, diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 avocado, sliced
- Oil for frying
Instructions
- Rinse sushi rice thoroughly under cold water until water runs clear, about 2-3 minutes. Drain completely.
- In a medium rice cooker or pot, combine rice and water. Cook according to rice cooker instructions or simmer covered on low heat for 18-20 minutes until water is absorbed and rice is tender.
- Once rice is cooked, transfer to a shallow baking dish. Spread rice evenly and let cool to room temperature for about 15 minutes.
- In a mixing bowl, combine diced tuna, mayonnaise, sriracha, and soy sauce. Gently mix until tuna is evenly coated. Refrigerate while preparing rice.
- Using slightly damp hands, press cooled rice firmly into a compact, even layer about 1/2 inch thick in the baking dish.
- Heat oil in a large non-stick skillet over medium-high heat until shimmering, about 350°F.
- Carefully cut rice into square or rectangular pieces. Fry rice squares for 3-4 minutes per side until golden brown and crispy.
- Remove crispy rice and drain on paper towels to remove excess oil.
- Top each crispy rice square with marinated tuna and sliced avocado.
- Optionally, garnish with sesame seeds, green onions, or additional sriracha for extra heat.
- Serve immediately while rice is still crisp and tuna is cool and fresh.
Tips
- Rice Quality Matters: Use sushi-grade rice and rinse it thoroughly to remove excess starch, ensuring a perfect crispy texture.
- Temperature is Key: Let the rice cool completely before frying to achieve that golden, crunchy exterior.
- Oil Temperature Control: Use a thermometer to maintain oil at 350°F for optimal crispiness without burning.
- Fresh Tuna is Non-Negotiable: Always use sushi-grade tuna to ensure safety and the best flavor when serving raw.
- Prep Ingredients in Advance: Have all ingredients ready before starting to make the cooking process smooth and enjoyable.
- Don't Overcrowd the Pan: Fry rice squares in batches to maintain oil temperature and ensure even crispiness.
- Serve Immediately: These are best enjoyed right after preparation to maintain the crisp rice and fresh tuna texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 40mg
