Spicy Sushi Crispy Rice
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Recipe Intro From alexawhatsfordinner
If you've ever tried crispy rice at a restaurant, you know how delicious this dish is. If you haven't, let's remedy that ASAP! Crispy rice is basically fried rice squares, topped with sushi-style fish and other delicious flavors. This version is a spicy tuna crispy rice, and it's just as good if not better than what you'll get in a restaurant! Each little bite is a pop of flavor, texture, and umami.
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Recipe Card
For the rice
ingredients
- 1 1/2 cups sushi rice, rinsed until water runs clear
- 2 tablespoons rice wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/4 cup canola or vegetable oil, for frying
For the rice
Method
Step 1
Cook the rice: Combine rice and 2 cups water in a medium saucepan over medium-high heat, and bring to a soft boil. Reduce the heat to low. Cover and simmer for 20 minutes, or until liquid is absorbed.
Step 2
Meanwhile, in a small bowl combine rice wine vinegar, granulated sugar, sesame oil, and salt. Microwave for about 30 seconds to help the rice dissolve, then mix together.
Step 3
Once the rice is fully cooked, fluff it up with a fork. Add the vinegar mixture into the rice and stir to fully incorporate.
Step 4
Line a medium-sized baking pan (around 8x8) with plastic wrap. Tightly pack the rice into the pan, and cover with more plastic wrap. Place the rice into the fridge for at least 3 hours to cool.
Step 5
Once the rice is chilled and fully set, use a square or rectangular cookie cutter to cut out small pieces of rice.
Step 6
Add canola or vegetable oil to a large pan over medium-high heat. Once the oil has reached 350°F, start frying the rice squares in small batches. Allow the bottom of each rice square to get nice and golden before carefully flipping and frying the other side. Once each rice square is golden on both sides, remove from oil and place on a paper towel to absorb any excess oil.
For the spicy tuna
ingredients
- 1/2 pound fresh, sushi/sashimi grade tuna, finely diced
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 lime, juiced
- 2 tablespoons thinly sliced scallions
For the spicy tuna
Step 1
Add the finely diced tuna, Kewpie mayonnaise, sriracha, soy sauce, lime juice, sesame oil, and scallions into a medium bowl and mix well.
For the Spicy Salmon
ingredients
- 1/2 pound fresh salmon
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon kewpie mayonnaise
- 2 tablespoons fresh scallions, thinly sliced
- Hot honey, to garnish
For the Spicy Salmon
Step 1
Preheat oven to 375 degrees F. Place salmon on a parchment-lined baking sheet. Evenly coat with olive oil, then season with salt, pepper, and red pepper flakes. Bake for 10-15 minutes, or until internal temperature of the salmon reads 130 degrees F. Remove from oven and allow to cool.
Step 2
Once salmon has cooled, use a fork to lightly shred the salmon into small pieces. Add shredded salmon into a large bowl with soy sauce, rice vinegar, sesame oil, sriracha, kewpie mayonnaise, and scallions. Mix to combine. Use this as topping for the crispy rice, plus a bit of spicy honey on top if you like.
For assembling the bites
ingredients
- 1 tablespoon Kewpie mayonnaise
- 1 tablespoon sriracha
- 1 avocado, sliced
- 1 jalapeño, cut into small slices
- toasted sesame seeds, for garnish
For assembling the bites
Step 1
Make some extra spicy mayonnaise: mix Kewpie mayonnaise and sriracha together in a small bowl.
Step 2
Place a small layer of sliced avocado on top of the crispy rice squares.
Step 3
Scoop the spicy tuna mixture into small portions, about a tablespoon each, and place on top of the crispy rice squares.
Step 4
Drizzle spicy mayonnaise on top of each spicy tuna/crispy rice bite. Top each bite with a small slice of fresh jalapeño and a sprinkle of toasted sesame seeds. Enjoy!