Crispy Spicy Tuna Rice
Crispy fried sticky rice squares topped with a spicy tuna mixture made with sushi-grade tuna, kewpie mayo, sriracha, and sesame oil, finished with fresh avocado and jalapeño slices.
Servings: 15 rice squares
Ingredients
- 2 10 oz packages cooked sticky white rice
- 1/4 cup vegetable corn, or avocado oil
- 7 oz sushi grade tuna diced
- 1 tbsp kewpie mayo
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp furikake or sesame seeds plus more for topping
- Jalapeños and avocado for topping
Instructions
- Microwave already cooked, sticky white rice packages. Line a 9x13 baking dish with parchment paper and spray with nonstick cooking spray. Add microwaved, cooked rice and spread into a flat layer. Place in refrigerator for 4 hours or overnight.
- After rice has cooled, remove from pan and cut into squares. Heat oil in a frying pan on high heat. Fry each rice square for 3-4 minutes on each side, until golden and crispy. Remove and place on a paper towel to remove excess oil.
- Mix together diced tuna, mayo, sriracha, sesame oil, soy sauce and furikake.
- Top crispy rice cakes with tuna, sliced avocado and sliced jalapeño. Dip in soy sauce and enjoy!
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg