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Tuna Crispy Rice ❤️ They are SO cute, so good and so easy to make. Perfect for appetizer season!
PS if you are not using Gochujang regularly you are missing out, it is the most epic Korean chili paste ever.
If you loved this recipe, check out my Sushi Board!
Why You’ll Love Tuna Crispy Rice
These crispy rice balls are EPIC! They are spicy, crispy (obvs), and perfect. The crispy rice balls are honestly very easy to make, and they are very versatile. You can top them with pretty much anything your heart desires. So, of you aren’t a fan of tuna, play around & get creative with your toppings!
How To Prepare Tuna Crispy Rice
❄️ First, rub some sesame oil on your hands and form the rice balls. Then, let sit in the freezer for 20-30 minutes.
🌟 Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls). Then, fry the rice on both sides until golden. It was about 3-4 minutes per side.
🌶 Combine the Japanese mayo, Gochujang, rice vinegar, Tamari, tuna, chives, and sesame oil.
🍣 Then, add tuna mixture to a food processor and form kind of like a pate.
🍚 Poke a hole in the rice balls with your thumb. Then, using a piping bag fill the crispy rice balls.
❤️ Lastly, top with sesame seeds, Serrano. Then, add the soy sauce to taste.
Substitutions and Variations
- You can use salmon, crab, or your favorite raw fish instead of tuna.
- If you don’t like it very spicy, you can adjust the amount of Gochujang to your desired level of heat.
- You can use any pepper of your choice instead of Serrano.
Chef Nadia’s Tip
Always use sushi rice! You can find it as Calrose, California Sushi Rice, Japonica or Japanese Sushi Rice.
Similar Recipes
Common Questions
You can use salmon, crab, scallops, or pretty much any fish of your choice!
Yes of course! You can use any peppers of your choice instead of Serrano.
I use Calrose by Botan.
Tuna Crispy Rice
Ingredients
- 2 cans tuna
- 1/4 cup japanese mayo, kewpie
- 2 tbsp gochujang, adjust if you want it less spicy
- 1 tsp sesame oil
- 1 tsp tamari
- 1/4 cup chives, finely chopped and adjust if you want less
- Serrano pepper, sliced, to taste
- Black and white sesame seeds , to taste
- 1 cup calrose rice, wash it really well, 3-4 times until the water is no longer white. Soak it for about 20-30 min and cook in a rice cooker. season it with 3 tbsp rice vin, 2 tbsp cane sugar, pinch of salt
Instructions
- First, rub some sesame oil on your hands and form the rice balls. Let sit in the freezer for 20-30 minutes.
- Secondly, add some avocado oil to a pan (enough to coat at least half of the rice balls). Then, fry the rice on both sides until golden. It was about 3-4 minutes per side.
- Combine the Japanese mayo, Gochujang, rice vinegar, Tamari, tuna, chives, and sesame oil.
- Then, add tuna mixture to a food processor and form kind of like a pate.
- Poke a hole in the rice balls with your thumb. Using a piping bag fill the crispy rice balls.
- Lastly, top with sesame seeds, Serrano and add the soy sauce to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
