Spicy Crispy Rice Bowl
This trendy appetizer from high-end sushi restaurants is now yours to make at home! Crispy pan-fried rice cakes are topped with spicy tuna (or salmon), avocado, and a drizzle of spicy mayo. Each bite delivers the perfect combination of crispy, creamy, and spicy. It's restaurant-quality impressive but surprisingly easy!
Ingredients
- 2 cups cooked sushi rice, cooled
- 8 oz sushi-grade tuna, diced
- 2 tablespoons sriracha mayo
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 avocado, sliced
- 2 tablespoons vegetable oil for frying
- 1 tablespoon tobiko or sesame seeds
- 2 green onions, sliced
- Spicy mayo for drizzling
- Soy sauce for serving
Instructions
- 1 Press cooled sushi rice into a flat layer on a parchment-lined baking sheet (about 1/2 inch thick).
- 2 Refrigerate for 30 minutes to firm up.
- 3 Cut rice into squares or circles using a cookie cutter.
- 4 Heat vegetable oil in a non-stick pan over medium-high heat.
- 5 Fry rice cakes for 3-4 minutes per side until golden and crispy.
- 6 Meanwhile, mix diced tuna with sriracha mayo, sesame oil, and soy sauce.
- 7 Place crispy rice cakes on a serving plate.
- 8 Top each with spicy tuna mixture.
- 9 Add avocado slices.
- 10 Drizzle with spicy mayo.
- 11 Garnish with tobiko and green onions.
- 12 Serve immediately with soy sauce on the side.
Chef's Tips
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Use day-old rice if possible, it's less sticky and crisps up better.
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Make sure rice cakes are completely chilled before frying.
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If you can't find sushi-grade fish, use cooked shrimp or salmon instead.
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Don't flip the rice cakes too early - let them get really crispy first.
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For vegetarian version, use diced cucumber and avocado.
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These are best assembled right before serving to keep the rice crispy.
Nutrition Information
| Calories | 380kcal |
|---|---|
| Protein | 22g |
| Carbohydrates | 42g |
| Fat | 14g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 520mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.