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Spicy Tuna Crispy Rice

Print Recipe
Prep Time 45 mins
Cook Time 30 mins
Servings 24 pieces

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