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To make homemade spicy tuna crispy rice, you need key ingredients. First, you need sushi rice. Use two cups for this dish. You also need water, rice vinegar, sugar, and salt to season the rice. For the spicy tuna, one pound of sushi-grade tuna is essential. You’ll mix this with mayonnaise and Sriracha for that kick. Don’t forget the avocado, sesame oil, green onion, and furikake for garnish. Lastly, you’ll need panko breadcrumbs and oil for frying.

Spicy Tuna Crispy Rice: A Homemade Delight from Well Seasoned Studio

Dive into the world of flavor with this Spicy Tuna Crispy Rice recipe! Perfectly crispy on the outside and deliciously spicy on the inside, this homemade delight is sure to impress. Learn how to choose the best sushi-grade tuna, prepare the ideal sushi rice, and create your own custom variations. Whether for a cozy night in or a gathering with friends, this dish is a must-try. Click through to explore the full recipe and get cooking today!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

¼ cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 pound sushi-grade tuna, diced

2 tablespoons mayonnaise (preferably Kewpie)

1 tablespoon Sriracha (adjust for spiciness)

1 avocado, sliced

1 tablespoon sesame oil

1 green onion, chopped

1 tablespoon furikake (Japanese rice seasoning)

1 cup panko breadcrumbs (for frying)

Oil for frying (such as vegetable or canola oil)

Microgreens or sesame seeds for garnish (optional)

Instructions
 

Rinse the Rice: In a fine-mesh sieve, rinse sushi rice under cold water until the water runs clear. This removes excess starch.

    Cook the Rice: In a rice cooker or pot, combine the rinsed rice and 2 ½ cups of water. Cook according to rice cooker instructions or bring to a boil then reduce to a simmer, covering for 20 minutes. Once cooked, let it sit for 10 minutes off heat.

      Season the Rice: In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the cooked rice, gently folding to combine without mashing the rice. Let it cool to room temperature.

        Prepare the Spicy Tuna: In a bowl, mix the diced tuna, mayonnaise, and Sriracha until well combined. Adjust Sriracha to taste depending on your spice preference.

          Form the Crispy Rice: Once the rice is cool, wet your hands and scoop about 2 tablespoons of rice, forming it into small rectangular shapes (about the size of a sushi block). Repeat until all rice is shaped.

            Fry the Rice: Heat oil in a frying pan over medium heat. Dredge each rice piece in panko breadcrumbs until coated, then fry in hot oil until golden brown on each side (about 2-3 minutes per side). Drain on paper towels.

              Assemble: Top each crispy rice piece with a spoonful of spicy tuna. Add a slice of avocado on top, and drizzle lightly with sesame oil.

                Garnish: Sprinkle chopped green onion and furikake over the top. Optionally add microgreens or sesame seeds for an extra touch.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the Spicy Tuna Crispy Rice on a sleek platter, arranged with additional avocado slices and a small bowl of extra Sriracha on the side for dipping. Enjoy this playful and visually stunning dish!