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- 2 cups sushi rice - 2 ½ cups water - ½ teaspoon salt - 1 tablespoon rice vinegar - 1 pound sushi-grade tuna, diced - 2 tablespoons mayonnaise (preferably Kewpie) - 1 tablespoon sriracha (adjust to taste) - 1 teaspoon sesame oil - 1 avocado, sliced - 1 tablespoon sesame seeds (for garnish) - 2 green onions, finely chopped (for garnish) - Soy sauce (for serving) Sushi rice is sticky and helps hold the bites together. It makes a perfect base. The sushi-grade tuna is fresh and safe to eat raw. It adds a delicious ocean flavor. Kewpie mayonnaise is creamier and richer than regular mayo, which enhances the tuna mix. Sriracha brings heat, and you can adjust it to your liking. Sesame oil adds a nutty taste that rounds out the flavors. If you can't find sushi rice, you can use short-grain rice. It will have a similar texture. For tuna, try salmon if you prefer another fish. Regular mayonnaise works, but it won’t be as rich. You can substitute sriracha with another hot sauce, but the flavor will differ. If you don’t have sesame oil, olive oil can work, though it won’t have the same taste. To cook the sushi rice, start by rinsing it under cold water. Keep rinsing until the water runs clear. This step removes excess starch, which helps make the rice less sticky. In a medium pot, combine 2 cups of rinsed rice with 2 ½ cups of water and ½ teaspoon of salt. Bring it to a boil on medium-high heat. Once it boils, reduce the heat to low, cover, and let it simmer for 18 to 20 minutes. The water should absorb completely. After cooking, remove the pot from heat and let it sit covered for an extra 10 minutes. This resting period helps the rice firm up. In a separate bowl, prepare the spicy tuna mixture. Take 1 pound of sushi-grade tuna and dice it into small pieces. Add 2 tablespoons of mayonnaise, preferably Kewpie, 1 tablespoon of sriracha, and 1 teaspoon of sesame oil to the bowl. Mix everything well until the tuna is fully coated. You can adjust the amount of sriracha to fit your spice level. This mixture adds a creamy, spicy flavor that pairs well with the crispy rice. Once your rice has cooled, it’s time to form the crispy bites. With a wet hand, grab about 2 tablespoons of the cooled rice. Shape it into a compact rectangle, about 1 inch thick. Repeat this until you have around 10 to 12 pieces. Next, heat a non-stick skillet over medium heat and add a thin layer of oil. When the oil is hot, carefully add the rice pieces. Fry each side for 2 to 3 minutes until they turn golden brown and crispy. Remove them from the skillet and let them drain on a paper towel. Now, let’s put everything together. Place a spoonful of the spicy tuna mixture on top of each crispy rice piece. For a fresh touch, add a slice of avocado on top of the tuna. Finally, sprinkle sesame seeds and chopped green onions over the bites for a nice finish. Serve these delicious bites right away with soy sauce on the side for dipping. Enjoy your creation! For the complete instructions, check the Full Recipe. To make the best crispy rice, you need to use sushi rice. This rice has a sticky texture that forms well. Rinsing the rice is key to removing extra starch. This step helps the rice become fluffy. After cooking, let the rice sit covered. This resting time allows it to firm up. When shaping the rice, wet your hands. This prevents the rice from sticking. Fry the rice bites in hot oil until golden brown. This gives them that perfect crunch. The spice level can change based on your taste. Start with less sriracha in the tuna mix. You can always add more later. If you want a milder taste, skip the sriracha. You could use a sweet sauce instead. Some people like to add jalapeños for heat. Experiment with different hot sauces to find what you like. The goal is to make it just right for you. Make your bites look great on the plate. Use a clean, white platter to highlight colors. Place the crispy rice bites in a neat row. Add a slice of avocado on top for a pop of green. Sprinkle sesame seeds and chopped green onions for a nice touch. You can also serve with soy sauce in a small bowl. This adds a nice contrast and invites dipping. For a fun twist, arrange garnishes around the bites. Your guests will be impressed! Check the Full Recipe for more details. {{image_2}} You can make these bites vegetarian by swapping out the tuna. Use diced cucumber or avocado instead. For a protein boost, try adding marinated tofu or chickpeas. These options keep the texture fun and fresh while still being tasty. Experiment with different sauces to change the flavor. Instead of sriracha, you can use a spicy aioli or wasabi mayo. For a sweet touch, drizzle honey or a mango sauce over the top. Add toppings like pickled ginger or thinly sliced radish for extra crunch. Pair your crispy rice bites with dipping sauces to enhance the taste. Soy sauce is a classic choice, but you can also try ponzu or a sesame dipping sauce. For a twist, serve them with a spicy peanut sauce. Each dip adds a new layer of flavor, making each bite exciting. For the full recipe, check out the details provided! To store leftover bites, place them in an airtight container. Layer parchment paper between the bites to prevent sticking. Keep the container in the fridge. Consume the leftovers within two days for the best taste and texture. To reheat, use a non-stick skillet on low heat. Warm each bite for 1-2 minutes on each side. This method helps regain some crispiness. Avoid using a microwave, as it may make the bites soggy. You can freeze the crispy rice bites if you want to prep ahead. Arrange them in a single layer on a baking sheet. Freeze them for about an hour, then transfer to a freezer-safe bag. They can last up to a month. To cook from frozen, follow the reheating instructions, adding a couple of extra minutes. You can tell if tuna is sushi-grade by looking for a few key signs. First, fresh sushi-grade tuna should have a bright, vibrant color. The flesh should look moist and glisten slightly. Next, check for a clean smell; it should not have a strong fishy odor. Lastly, buy from a trusted supplier or market that clearly labels their fish as sushi-grade. This ensures safety and taste. Yes, you can use brown rice, but it will change the texture and flavor. Brown rice has a nuttier taste and is chewier than sushi rice. Cooking time also differs; brown rice needs more water and takes longer to cook. If you choose brown rice, you may want to adjust the seasoning. It could be a fun twist, but it won't be as traditional. Crispy Rice and Spicy Tuna Bites taste great with several side dishes. Here are a few ideas: - Edamame sprinkled with sea salt - Seaweed salad for a fresh crunch - Miso soup for warmth and depth - Pickled vegetables for a tangy bite These sides balance the flavors and make your meal more complete. You can keep leftovers in the fridge for about two days. Store Crispy Rice and Spicy Tuna Bites in an airtight container. The rice may lose some crispness, but the flavors will still be good. If you want to enjoy them later, consider reheating them in a pan for a few minutes to regain some crispness. This post shared all you need for crispy rice and spicy tuna bites. We covered the ingredients, step-by-step cooking, and tips for success. You learned about storage and answered many common questions. These bites are fun to make and can be altered to fit your taste. Whether you try veggie options or add your favorite sauce, you’re sure to impress. Enjoy creating your tasty bites!

Crispy Rice and Spicy Tuna Bites

Indulge in the perfect fusion of flavors with these Crispy Rice and Spicy Tuna Bites! This easy recipe combines delectable sushi rice, fresh sushi-grade tuna, and creamy avocado for a mouthwatering appetizer. You’ll learn step-by-step how to make these delicious bites that are crispy on the outside and bursting with flavor on the inside.
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Ingredients
  

2 cups sushi rice

2 ½ cups water

½ teaspoon salt

1 tablespoon rice vinegar

1 pound sushi-grade tuna, diced

2 tablespoons mayonnaise (preferably Kewpie)

1 tablespoon sriracha (adjust to taste)

1 teaspoon sesame oil

1 avocado, sliced

1 tablespoon sesame seeds (for garnish)

2 green onions, finely chopped (for garnish)

Soy sauce (for serving)

Instructions
 

Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

    Season the Rice: In a small bowl, combine the rice vinegar and a pinch of salt. Once the rice is done resting, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

      Prepare the Tuna Mixture: In another bowl, combine the diced tuna, mayonnaise, sriracha, and sesame oil. Mix well until the tuna is evenly coated. Adjust the sriracha to taste for desired spiciness.

        Form the Crispy Rice Bites: Using a wet hand, take a small portion of cooled rice (about 2 tablespoons) and mold it into a compact rectangular shape, about 1 inch thick. Repeat with the remaining rice to create about 10-12 bite-sized pieces.

          Crisp the Rice: In a large non-stick skillet, heat a thin layer of oil over medium heat. Add the molded rice pieces and fry for 2-3 minutes on each side until golden brown and crispy. Remove and let drain on a paper towel.

            Assemble the Bites: Top each crispy rice piece with a spoonful of the spicy tuna mixture. Add a slice of avocado on top of the tuna.

              Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the assembled bites. Serve immediately with soy sauce on the side for dipping.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4