Putting spicy tuna on crispy rice cakes is a great way to mix textures and tastes. The crunchy rice cakes go well with the creamy heat of the spicy tuna. You can eat this dish as a snack or as a light meal.
Ingredients: 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1/2 pound sushi-grade tuna. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon finely chopped scallions. 1 teaspoon sesame seeds. Vegetable oil for frying.
Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt dissolve. Remove from heat and let cool. Once the rice is cooked, transfer it to a large bowl. Gently fold in the seasoned rice vinegar mixture until well combined. Let the rice cool to room temperature. While the rice is cooling, finely dice the sushi-grade tuna and place it in a bowl. In a separate bowl, mix together mayonnaise, sriracha sauce, soy sauce, sesame oil, chopped scallions, and sesame seeds. Add the spicy mayonnaise mixture to the diced tuna and mix until the tuna is evenly coated. Form the cooled sushi rice into small rectangular cakes. Heat vegetable oil in a frying pan over medium heat. Fry the rice cakes until crispy and golden brown on both sides, about 2-3 minutes per side. Remove the crispy rice cakes from the pan and drain on paper towels. Top each crispy rice cake with a spoonful of spicy tuna mixture. Garnish with additional sesame seeds and chopped scallions if desired. Serve immediately and enjoy!
Prep Time: 30 minutes
Cook Time: 10 minutes
Stylez and Kutz