This spicy tuna crispy rice is the perfect appetizer or side dish that tastes just like the real deal! After a few attempts, I was surprised at how quickly and easily I was able to make this dish without using a ton of ingredients. Its has the perfect combination of savory and spicy with an added crunch!
Ingredients: Spicy Tuna Crispy Rice
Sushi Rice
Avocado Oil
Rice Vinegar
Coconut Sugar
Salt
Sushi-grade Tuna
Yellowbird’s Sriracha
Coconut Aminos
Chosen Food’s Vegan Mayo
Sesame Oil
The key is here is to make sure that you use a high quality sushi grade tuna! I can always find this at Central Market. Tuna is rich in omega-3 fatty acids and super high in protein.
My favorite sriracha brand is by Yellowbird’s. They use very simple ingredients and it tastes amazing without making the tuna too spicy.
My favorite egg-free mayo is made by Chosen Foods. Many other brands use inflammatory oils and this one uses avocado oil and only a handful of other ingredients. If you are not sensitive to eggs, I also love the mayo by Primal Kitchen.
Extra Tips:
Make sure that you use sushi rice. This is the only type that will stick together well enough to form into compact pieces. When you press the rice into a container, it also can be helpful to cover with parchment paper and top with any heavy cans that can help further press it down and make it more compact. Make sure you freeze it for the full amount of time!
When you add the rice pieces to the pan, make sure not to mess with them until they are fully ready to flip! If you move them around too early, this can cause the rice to fall apart.
Love the Spicy Tuna Crispy Rice? Try these recipes next:
Spicy Tuna Crispy Rice
Ingredients
Crispy Rice
- 2 cups sushi rice
- 1 tbsp coconut sugar
- 3 tbsp rice vinegar
- 1/2 tsp salt
- avocado oil
Spicy Tuna
- 12 oz sushi grade tuna
- 2 tbsp coconut aminos
- 2 tbsp sriracha Yellowbird's
- 1 tbsp vegan mayo Chosen Foods
- 1 tsp sesame oil
- 1/2 tsp salt
Toppings
- 2 avocado sliced
- 2 jalapeño sliced
- sesame seeds
Instructions
Crispy Rice
- Rise the sushi rice and prepare according to package instructions
- Once the rice is cooked, mix in the rice vinegar, coconut sugar and salt
- Press the rice into a parchment lined 9" pan or something of similar size. Firmly press down the rice so that it is fully compact. It should be about 1/2 inch high
- Freeze for at least 4 hours until fully solidified
- Slice into 24 bite sized rectangle shaped pieces
- In a medium skillet, heat a thin layer of avocado oil (about 1/3 cup) on high heat until hot for about (60 seconds). Gently, place the rice into the pan about 2 inches apart
- Cook on medium high for about 3-4 minutes on each side until lightly golden
- Set aside to cool
Spicy Tuna
- Finely chop the tuna into small pieces
- In a medium bowl, mix tuna, coconut aminos, sriracha, vegan mayo, sesame oil and salt
Asseble
- Assemble each piece by placing a thin slice of avocado on top of the crispy rice, then top with a large spoonful of spicy tuna. Garnish with sesame seeds and a slice of jalapeño
