Spicy Tuna Crispy Rice

Perfect party app: Spicy Tuna Crispy Rice aka “tuna in a hole” that is spicy tuna scooped into an avocado slice and stacked on top of crispy rice.

My husband recently caught a bunch of fresh tuna on a fishing trip, so I’ve been experimenting with different ways to prepare it. and this Spicy Tuna Crispy Rice might be my favorite way to prepare it. It’s quick, fun, and makes for a great appetizer or even a light meal.

To prepare the spicy tuna, I like to mix up freshly chopped tuna with my favorite ingredients: kewpie mayo, sesame oil, sweet chili sauce, soy sauce, and a bit of sriracha for heat. I also add a dab of wasabi for a little extra kick and sprinkle in some furikake seasoning. The combination of flavors is amazing and pairs beautifully with the fresh tuna.

For the base, I fried up some rice squares until they were golden and crispy, making sure they had that satisfying crunch. Then, I added a slice of avocado on top and made a little “hole” in the center of the avocado where the spicy tuna can nestle in perfectly. When you take a bite, you get the crispiness of the rice, the creaminess of the avocado, and the spicy, savory tuna all in one mouthful—it’s pure heaven!

If I can’t get my hands on fresh caught tuna, my go to is Acme Smoked Ahi Spicy Tuna. It is wild-caught, cured, cold-smoked, and cloaked in a chili garlic spice blend that brings the heat. Perfect for this recipe.

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Spicy Tuna Crispy Rice

Perfect party app: Spicy Tuna Crispy Rice aka "tuna in a hole" that is spicy tuna scooped into an avocado slice and stacked on top of crispy rice.

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Ingredients

Serves 4

1x2x3x

For the tuna

• ▢ 1 tuna filet about 1/2 – 3/4 pound (See note)
• ▢ 2 tbsp Kewpie mayo
• ▢ 2 tsp Sesame oil
• ▢ 1 tbsp Sweet chili
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp sriracha
• ▢ A squeeze of wasabi optional
• ▢ Furikake for topping

The rest

• ▢ Sushi rice
• ▢ 2 tbsp rice vinegar
• ▢ 1 tbsp sugar
• ▢ Avocado
• ▢ Scallion for topping
• ▢ Jalapeño for topping
• ▢ Fry oil of choice

Instructions 

• Cook rice either in a rice cooker or on the stove top. When it is cooked, add rice vinegar & sugar and mix until combined. Add a piece of parchment paper to a shallow Tupperware and flatten the rice into an even layer. Transfer to the fridge and let cool (I will usually try to make this a day ahead but you can do a few hours ahead as well- the longer you want the better the rice holds together)
• Finally chop fresh sushi grade tuna and add all of the sauces in a bowl. Stir to combine and season to taste depending on preference. Transfer to the fridge while you prep everything else.
• Add fry oil to a deep pan, about an inch or so up. While that is heating on medium, remove rice from the fridge. Using a cookie cutter (or a cup) carve out the rice into little patties. If your rice is sticking to the sides, add a little water to the edges and to your hands. When oil has reached 350, add the patties. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.
• Slice avocado into rounds, removing the skin. You might need to shape slightly to fit on top of the rice. Add in a scoop of the spicy tuna. Top with more furikake, a thin slice of scallion and jalapeño. Enjoy!

Video

Notes

Note: If I can’t get my hands on fresh caught tuna, my go to is Acme Smoked Ahi Spicy Tuna. It is wild-caught, cured, cold-smoked, and cloaked in a chili garlic spice blend that brings the heat. Perfect for this recipe.

 

Note: for the spicy tuna- start with these ratios and adjust if you want a creamier consistency.