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Spicy Tuna Crispy Rice

Spicy tuna crispy rice is a simple gluten free and dairy free appetizer for any occasion. You can have it ready in about twenty minutes and the recipe is easy to double or scale to your needs. It is an easy tuna recipe that needs only ten ingredients and can be easily customized to suit your taste.

  • Author: bailey
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: fish
  • Method: stovetop
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free
Spicy tuna crispy rice is a simple gluten free and dairy free appetizer for any occasion. You can have it ready in about twenty minutes and the recipe is easy to double or scale to your needs. It is an easy tuna recipe that needs only ten ingredients and can be easily customized to suit your taste. #30minuterecipes #spictytuna #glutenfreerecipes #tunarecipes #spicytunacrispyrice #ricerecipes
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Ingredients

For the spicy tuna:

  • 4 ounces Ahi tuna (sushi grade), finely diced
  • 1 tablespoon mayo
  • 1 teaspoon sriracha
  • 1 teaspoon soy sauce or coconut aminos
  • ½ teaspoon sesame oil
  • Squeeze of lime juice

For the rice:

  • 1 cup uncooked short grain rice
  • 6 tablespoons olive or avocado oil
  • 1 teaspoon sesame oil
  • 1 teaspoon salt

For the avocado:

  • 1 to 2 large avocados
  • 2 teaspoons lime juice
  • Pinch of salt

Optional to garnish:

  • Thinly sliced jalapenos
  • Black and white sesame seeds
  • Finely chopped chives/green onions
  • Drizzle of toasted sesame oil

Instructions

  1. Add all of the tuna ingredients to a small bowl and toss to combine until everything is mixed and tuna is evenly coated. Refrigerate while preparing the rice and avocado
  2. Cook rice according to the package directions
  3. While rice is cooking, add the avocados, lime juice and salt to a bowl and mash with a fork to your preferred texture (can leave it chunky or completely smooth). Refrigerate
  4. Line a baking sheet or casserole/square dish with plastic wrap or parchment paper. Spread the cooked rice over in an even layer and season with salt and let it cool for about 10 minutes
  5. Once cooled, cut the rice into 8 equal sections. Heat 6 tablespoons oil in a large skillet over medium-high heat. There should be about a quarter inch of oil in the skillet, if not, add a bit more for frying the rice
  6. While the skillet and oil are heating, take each rice section and form each one into rectangles (about the same shape as a fun/mini size snickers bar, for example)
  7. Once the oil in the skillet is hot and shimmering, use a spatula to gently place each piece of rice into the skillet, being careful as the oil may splatter. Leave a bit of room between each piece (do not overcrowd)
  8. Cook about 4 minutes on the first side, or until golden brown, and then flip carefully and cook an additional 2 to 3 minutes on the other side
  9. Remove the fried rice from the skillet and transfer to a paper towel or wire rack to drain any excess oil
  10. Assemble the tuna rice on a serving plate by adding a scoop of avocado to each of the pieces crispy rice, and then adding a scoop of the spicy tuna on top of the avocado mixture. Garnish with optional toppings and eat/serve immediately

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