Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp kosher salt
For Frying
- ½ cup neutral oil (such as vegetable or canola oil)
For the Spicy Tuna
- ½ lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced (plus extra for garnish)
- black sesame seeds for garnish
For Spicy Tuna Sauce
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce (check label for gluten-free if needed)
Instructions
- Cook the sushi rice (a day ahead): Rinse the rice in a fine mesh strainer under cool water until clear, about 1 minute. Cook the rice following package instructions or using a rice cooker.
- Prepare sushi vinegar: In a small saucepan, combine rice vinegar, sugar, and kosher salt. Heat over medium-high until simmering and ingredients dissolve. Set aside.
- Season the rice: When rice is warm, pour sushi vinegar directly into the pot. Gently fold the rice with a rice paddle or spatula without mashing the grains.
- Cool and shape rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice evenly into a ½-inch thick layer. Cover and refrigerate at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna, then mince it further by running your knife through it several times. Transfer to a bowl and stir in thinly sliced scallions.
- Make spicy tuna mixture: In a separate bowl, whisk Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour over the chopped tuna and mix well. Cover and refrigerate until ready to assemble.
- Fry the crispy rice: Heat neutral oil in a large skillet over medium heat to coat the bottom thinly. Cut chilled rice into 2″ x ¾” rectangles, wetting your hands or knife to prevent sticking. Fry 7–8 pieces at a time for about 2 minutes per side until golden and crispy. Drain on a wire rack lined with paper towels. Add oil as needed between batches.
- Assemble and serve: Spoon about 1 heaping tablespoon of spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds, a thin jalapeño slice, and an optional drizzle of extra spicy mayo. Serve immediately for best flavor and texture.
Notes
- Use sushi-grade tuna for safety and best flavor.
- Make the sushi rice a day ahead to ensure it chills and firms up properly.
- Adjust the amount of Sriracha to control spice level.
- Wet your knife or hands when handling rice to prevent sticking.
- Serve immediately after assembly to keep the rice crispy.
- Ponzu sauce may contain gluten, so check labels if gluten-free is required.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
