Spicy Tuna On Crispy Rice (4pcs) Recipe
Crispy fried rice cake topped with spicy tuna. Topped with spicy mayo, unagi dressing, micro cilantro and serrano on top
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot, cover, and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes. Remove from heat and let sit covered for another 10 minutes.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 3
Form the Rice Cakes
Wet your hands to prevent sticking. Take a portion of the cooled sushi rice and mold it into a rectangular cake, about 2x3 inches and 1 inch thick. Repeat until all rice is shaped. You should have about 4 rice cakes.
- 4
Fry the Rice Cakes
Heat the vegetable oil in a deep pan over medium-high heat. Carefully place the rice cakes in the hot oil and fry until golden brown and crispy, about 2-3 minutes on each side. Remove and drain on paper towels.
- 5
Prepare the Spicy Tuna
In a medium bowl, combine the diced tuna, sriracha, and mayonnaise. Mix well until the tuna is fully coated.
- 6
Assemble the Spicy Tuna on Rice
Top each crispy rice cake with a generous spoonful of the spicy tuna mixture. Drizzle with unagi sauce and garnish with micro cilantro and sliced serrano pepper.