Crispy Rice with Spicy Tuna

Crispy Rice with Spicy Tuna (Restaurant-Style, Made at Home)

A popular dish in many restaurants, crispy rice with spicy tuna is surprisingly easy to prepare at home. The combination of crispy rice patties and soft, savory tuna, topped with a spicy mayo sauce, is just right to satisfy your cravings.

This dish is perfect for entertaining guests, dates, and other special occasions when you want to serve something unique and delicious. It is also perfect when you want to have sushi flavors without the hassle of rolling sushi. The combination of crispy rice and soft tuna is just irresistible and a great way to enjoy sashimi-grade tuna.

Why This Recipe Works

This recipe works because it uses two textures and tastes that go together perfectly:

• The crispy rice gives the dish texture and holds everything together, almost like a "mini base" for the tuna.

• The sashimi-grade tuna remains moist and has a clean taste when mixed with the spicy sauce.

• The flavors are simple but allow the quality of the tuna to be the star of the dish.

• It is also an easy recipe, but it feels fancy and restaurant-worthy.

The trick is to use good-quality tuna and cook the rice so it is crispy but doesn't fall apart.

Try This Recipe with Sizzlefish Yellowfin Tuna (Ahi)

Our sashimi-grade tuna is line-caught Yellowfin Tuna (Ahi), which is prized for its clean flavor and firm texture, making it great for a spicy tuna dish served over rice. Sizzlefish tuna is skinless, boneless, and individually vacuum-sealed for your convenience in preparing a quick and easy meal. We flash freeze our tuna when it is at the peak of freshness so that you can use it straight from the package, whether you are serving it raw in a sushi-style dish or searing it for added flavor.

Serving Suggestions

Crispy rice with spicy tuna goes well with:

• Pickled ginger and wasabi

• Seaweed salad

• Cucumber salad or a light Asian-style slaw

• A cold beer or a crisp white wine

This recipe can be served as an appetizer or as part of a sushi platter.

Storage and Reheating

Storing: Leftover crispy rice should be stored separately from the tuna in an airtight container. Rice can be stored for 1-2 days, whereas tuna should be consumed on the same day.

Reheating: The rice should be reheated in a hot skillet or oven to crisp it up again. Rice should not be reheated using a microwave, as it will make it soggy.

FAQ’s for Crispy Rice and Spicy Tuna

Q: Can I use frozen tuna?

A: Yes, you can, but you must ensure that the tuna is fully thawed and handled correctly. Since this recipe calls for raw tuna, it's best to use sashimi-grade tuna.

Q: Can I make the rice ahead of time?

A: Yes, you can prepare the rice in advance by cooking and shaping it, and then refrigerating it before frying.

Q: What can I substitute for spicy mayo?

A: You can use regular mayo mixed with chili oil, or Greek yogurt with a hint of sriracha sauce for a lighter sauce.