Ahi Tuna Crispy Rice Bites
Enjoy these crispy, savory, and spicy ahi tuna bites at home — they’re sure to be a hit at your next sushi-inspired dinner or appetizer spread!
Ingredients
For the Rice
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- neutral oil for frying avocado, canola, vegetable all work great
For the Ahi Topping
- ½ lb sushi-grade ahi tuna diced into small cubes
- 2 tbsp mayo kewpie is best
- 1 tbsp soy sauce i used low sodium
- 1 tsp sesame oil
- 1-2 tsp sriracha optiona for spice
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- 1 jalapeno thinly sliced, for topping
Instructions
Step 1: Make and Prep the Rice
- Cook the sushi rice according to the package directions — use 1 ¼ cups water for every 1 cup of rice. Once cooked, let the rice cool slightly.
- Gently stir in the rice vinegar, sugar, and salt while the rice is still warm. Let it cool completely.
- Press the rice into a parchment-lined baking dish or sheet pan, about ½ inch thick. Tip: Lightly oil your hands or a spatula to prevent sticking!
- Cover and refrigerate for at least 1-2 hours, or freeze for about 30 minutes.
Step 2: Fry the Rice Squares
- Once chilled, cut the rice into small squares or rectangles (about 2 inches long).
- Heat a generous layer of neutral oil in a large skillet over medium heat.
- Once the oil is hot and shimmering, add the rice squares in batches — don’t overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain off excess oil.
- Pro Tip: Don’t move the rice around too much in the pan; let it form that crispy crust before flipping.
Step 3: Make the Ahi Tuna Topping
- In a medium bowl, combine the diced ahi tuna, mayo, soy sauce, sesame oil, sriracha, green onions, and sesame seeds. Gently toss until everything is evenly coated.
- Pro Tip: Keep the tuna mixture chilled until ready to assemble.
- Top with thinly sliced jalapeños for a fresh, spicy kick!
Step 4: Assemble
- Once the rice squares are fried and crispy, top each one with a spoonful of the tuna mixture.
- Garnish with extra sesame seeds and jalapeños, and serve immediately for the best crunch!
Notes
- Rice Storage: If you have leftover rice, you can store it in an airtight container in the fridge for up to 2 days. Just remember, the rice should be cold when you fry it, so you might need to pop it back in the fridge for a bit before frying again.
- Make-Ahead: If you're prepping for a party, you can make the rice and tuna topping a few hours ahead of time. Just fry the rice and assemble the bites right before serving for the crispiest texture.
- Soy Sauce Substitute: If you want a gluten-free option, you can swap regular soy sauce for tamari, or try coconut aminos for a sweeter flavor.
- Spice Level: Adjust the amount of sriracha to your personal heat preference. For a milder version, use just a drizzle of sesame oil and skip the sriracha.
- Serving Ideas: These crispy rice bites make an excellent appetizer or party snack. Pair them with a chilled glass of white wine, sake, or your favorite cocktail for a fun sushi night at home!
- Rice Tip: If your rice starts to fall apart while frying, don’t panic! It just means the rice could have used a bit more chilling. You can gently press it back together, or fry it in smaller batches to make it easier to handle.