Description
This spicy tuna crispy rice recipe delivers a perfect contrast between hot, crunchy fried rice and a cool, creamy filling. It uses a fiery Gochujang Red Pepper Glaze for a rich, smoky depth, making it an approachable weeknight appetizer or snack.
Ingredients
Scale
- For the Sushi Rice Base:
- 200 g (1 cup) sushi rice, uncooked
- 300 ml (1.25 cups) cold water
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) granulated sugar
- 2.5 ml (0.5 tsp) sea salt
- For the Fiery Gochujang Glaze:
- 2 large red bell peppers
- 30 ml (2 tbsp) gochujang
- 15 ml (1 tbsp) rice vinegar
- 7 ml (0.5 tbsp) agave syrup or honey
- 5 ml (1 tsp) toasted sesame oil
- For the Spicy Tuna Mixture:
- 280 g (10 oz) canned skipjack tuna in water, drained well
- 60 ml (0.25 cup) mayonnaise (full-fat, egg-based)
- 15 ml (1 tbsp) sriracha
- For Frying and Garnishing:
- 150 ml (0.67 cup) neutral oil (canola or grapeseed)
- 2 scallions, thinly sliced
- Small handful microgreens or chopped chives
Instructions
- Cook Sushi Rice: Rinse the rice until water runs clear, combine with water in a saucepan, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
- Season and Chill Rice: Prepare seasoning mixture from vinegar, sugar, and salt. Gently fold into the hot rice with a slicing motion. Press rice firmly into a lined 8×8 inch baking dish to 0.75-inch thickness, then cover and chill for at least 1 hour until completely firm.
- Roast Peppers for Glaze: Preheat oven to 400°F (200°C). Roast red bell peppers for 25-30 minutes until charred. Transfer to a bowl, cover, and steam for 10 minutes to loosen skin. Peel, remove stem/seeds, and chop the flesh.
- Prepare Spicy Tuna Filling: Blend roasted peppers with gochujang, rice vinegar, agave syrup, and sesame oil until smooth. Reserve half of the glaze. In a separate bowl, combine the flaked, drained tuna with mayonnaise, sriracha, and the remaining glaze; mix well.
- Fry Crispy Rice: Cut the chilled rice block into 12-16 pieces with a wet knife. Heat neutral oil in a non-stick skillet over medium-high heat until hot. Fry rice pieces in batches for 3-4 minutes per side until deeply golden brown and crispy. Drain on paper towels.
- Assemble and Serve: Arrange the crispy rice pieces on a platter. Top each piece generously with a mound of the spicy tuna mixture. Drizzle with the reserved glaze and garnish with scallions and microgreens or chives.
Notes
Chilling the rice thoroughly is essential for crispiness and prevents crumbling during frying. Fry in small batches to maintain high oil temperature. Use a wet knife to cut the rice cleanly. If making ahead, the rice block can be chilled for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 20 mg
Keywords: Spicy tuna, crispy rice, gochujang glaze, appetizer, snack, sushi rice, fried rice, Korean-inspired, make-ahead