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Crispy Spicy Tuna Rice Bites

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Crispy spicy tuna rice bites topped with homemade sriracha mayo and fresh cucumber slices, offering a perfect mix of textures and bold flavors in under 30 minutes.

Ingredients

Scale
  • 2 cups cooked sushi rice (short-grain rice, cooled)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 can (5 oz) high-quality tuna in water, drained (or 6 oz fresh sushi-grade tuna, finely diced)
  • 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
  • 1–2 teaspoons sriracha (adjust to taste)
  • 1 teaspoon soy sauce (use tamari for gluten-free)
  • 1/2 teaspoon sesame oil (optional)
  • 1 small cucumber, thinly sliced
  • 2 green onions, thinly sliced (optional)
  • Toasted sesame seeds (for garnish)
  • 1/4 cup mayonnaise (for sriracha mayo)
  • 2 tablespoons sriracha (for sriracha mayo)
  • 1 teaspoon lime juice
  • Pinch of garlic powder (optional)

Instructions

  1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooled cooked sushi rice. Let cool completely, about 20 minutes at room temperature.
  2. Wet your hands lightly to prevent sticking. Shape the rice into small, compact oval or round bites, about 1.5 inches across and 1 inch thick. Place on a plate and set aside.
  3. In a medium bowl, combine drained tuna, mayonnaise, sriracha, soy sauce, and sesame oil. Mix gently until well combined but still chunky. Adjust seasoning to taste.
  4. Whisk together mayonnaise, sriracha, lime juice, and garlic powder in a small bowl for the sriracha mayo. Set aside.
  5. Heat vegetable oil in a non-stick or cast iron skillet over medium heat. Once hot, carefully place rice bites in the pan. Fry for 3-4 minutes on each side until golden brown and crispy. Flip gently to keep shape intact.
  6. Place a spoonful of spicy tuna on each warm rice bite. Top with a thin slice of cucumber, green onions, and toasted sesame seeds.
  7. Drizzle sriracha mayo over the top or serve on the side for dipping. Serve immediately while warm and crispy.

Notes

Use short-grain sushi rice for best texture. Wet hands when shaping rice bites to prevent sticking. Fry on medium heat to avoid burning or sogginess. Adjust sriracha to preferred spice level. For gluten-free, use tamari soy sauce and check sriracha brand. Leftovers keep up to 2 days refrigerated; reheat in skillet to restore crispiness.

Nutrition

Keywords: spicy tuna, rice bites, sriracha mayo, sushi snack, crispy rice, appetizer, quick snack, homemade sriracha mayo

Find it online: https://twirltaste.com/crispy-spicy-tuna-rice-bites-recipe-easy-homemade-sriracha-mayo-snack/