Spicy Tuna Bites Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until the runoff is mostly clear. Combine rinsed rice and 1.8 cups water in a small pot, bring to a simmer, reduce heat to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

Fluff the cooked rice with a rice paddle or fork. While still warm, gently fold in rice vinegar, sugar and 1/4 tsp kosher salt. Spread rice on a rimmed sheet pan to cool slightly for 10 minutes.

Shape rice cakes

Lightly oil your hands or use a small ring mold (about 1.5-2 inches diameter). Press roughly 2 tablespoons of rice into compact rounds about 1/2 inch thick. You should get 12-14 small cakes. Refrigerate shaped rice on the sheet pan for 15-20 minutes to firm up (or freeze 10 minutes) — this helps them hold shape while frying.

Pan-fry rice

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add rice cakes in a single layer (work in batches so they aren't crowded). Fry until golden and crisp on each side, about 3-4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. While still hot, brush each cake lightly with 1 tsp toasted sesame oil total across all cakes (drizzle/brush).

Prepare tuna: Pat the sushi-grade tuna dry with paper towel and finely dice into small uniform pieces (about 1/8 to 1/4-inch). Place diced tuna in a chilled bowl.

Make spicy sauce: In a small bowl whisk together Japanese mayonnaise, sriracha, 1/2 tsp sesame oil, 1/2 tablespoon soy sauce and 1/2 tablespoon fresh lime juice until smooth.

Combine and season: Add the sauce to the diced tuna and gently fold to coat. Stir in sliced scallions, toasted sesame seeds and 1/8 tsp kosher salt. Taste and adjust heat with more sriracha or salt if needed. Keep chilled until ready to assemble.

Portion: Place warm crispy rice cakes on a serving platter. Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each rice cake, pressing gently so the topping sits securely.

Garnish & finish: Drizzle a small amount of extra sriracha over the tuna bites for visual heat, sprinkle additional toasted sesame seeds and add a few microgreens or mizuna on top for brightness. Serve with soy sauce or tamari on the side for dipping.

Serve immediately: For best texture and flavor, serve the spicy tuna bites immediately so the rice stays crisp and the tuna stays cold and fresh.