Crispy pan-fried sushi rice topped with spicy tuna.
Prep Time
20 minutes (plus 30 mins chilling)
Cook Time
10 minutes
Total Time
1 hour
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
450 kcal
Calories
20g
Protein
25g
Fat
35g
Carbs
3g
Fiber
2g
Sugar
600mg
Sodium
- 2 cups, cooked Sushi Rice
- 1/2 lb, finely chopped Sushi-grade Tuna
- 1/4 cup Japanese Mayonnaise
- 1-2 tbsp Sriracha
- 1 tsp Soy Sauce
- 1, sliced Avocado
- 1, thinly sliced Jalapeño
- for frying Vegetable Oil
Equipment Needed
- Baking Dish
- Skillet
- Chef's Knife
Let AI Suggest Variations
- Use salmon instead of tuna.
- Make a vegetarian version with a spicy mushroom topping.
- Garnish with tobiko (flying fish roe) for extra crunch.
- Mix some chopped scallions into the spicy tuna mixture.
Instructions:
1. Press the cooked sushi rice firmly into a baking dish to about 1/2-inch thickness. Chill for 30 minutes.
2. Cut the chilled rice into small rectangles.
3. In a bowl, mix together the tuna, mayonnaise, and sriracha.
4. Heat oil in a skillet over medium-high heat. Pan-fry the rice rectangles until golden and crispy on both sides.
5. Top each crispy rice cake with the spicy tuna mixture.
6. Garnish with soy sauce, sliced avocado, and jalapeño.