Description
Delightfully crunchy sushi featuring spicy tuna on crispy rice, combining flavors and textures for a memorable dish.
Ingredients
Scale
- 1 cup short-grain sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Pinch of salt
- 8 ounces fresh ahi tuna
- 2 tablespoons spicy mayonnaise
- 1 teaspoon sesame oil
- Nori sheets
- Scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear and cook according to package instructions.
- Transfer the cooked rice to a bowl and mix in rice vinegar, sugar, and salt; let cool.
- Finely dice the ahi tuna and mix with spicy mayonnaise and sesame oil.
- Form the seasoned rice into rectangular blocks (about 2 inches by 1 inch).
- Pan-fry the rice blocks in a hot non-stick skillet until golden brown, about 2-3 minutes per side.
- Top each crispy rice piece with a spoonful of spicy tuna mixture.
- Garnish with scallions and toasted sesame seeds, and serve with extra spicy mayo if desired.
Notes
For a gluten-free version, check your mayonnaise. Avocado can be used instead of spicy mayo for a creamier option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
