Restaurant Style Spicy Tuna Crispy Rice
Crispy, golden rice with a pillowy-soft interior, topped with spicy tuna tossed in a dreamy spicy mayo and balanced with a hint of creamy avocado
I tried crispy rice for the first time at a fine-dining restaurant in NYC, and as soon as I bit into that crispy, golden exterior with a soft, pillowy interior, I knew it would taste even dreamier topped with spicy tuna.
So today, I bring you my Restaurant-Style Spicy Tuna Crispy Rice, featuring the most incredible spicy mayo you’ve ever had (thanks to a secret ingredient you’ll find in the recipe!), topped with spicy tuna and a hint of creamy avocado. It’s a textural and flavorful paradise.
Every time I make this, I’m reminded of just how easy it is to recreate restaurant-style crispy rice at home. The rice crisps up perfectly golden with a soft, pillowy interior in every bite, while the tuna is bathed in the dreamiest spicy mayo sauce. It’s the kind of appetizer that makes you feel like you’re eating at a Michelin star restaurant but is surprisingly simple to make!
Restaurant Style Spicy Tuna Crispy Rice
Crispy, golden rice with a pillowy-soft interior, topped with spicy tuna tossed in a dreamy spicy mayo and balanced with a hint of creamy avocado
Ingredients:
- 2 ¼ cups sushi rice
- 3 cups water
- 1.5 tbsps sugar
- 1.5 tbsps rice vinegar
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- ¾ cup kewpie mayo
- ½ tbsp gochujang
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- 1 tsp soy sauce
- ½ tsp honey
- ½ lb raw tuna, minced
- spicy mayo
- 1 minced serrano pepper
- 2 finely chopped scallions
- 1 tbsp soy sauce
- ¼ tsp black pepper
- ¼ tsp MSG
- ½ tsp sugar
- 1 thinly sliced avocado
- 1 thinly sliced serrano pepper
- black sesame seeds
- white sesame seeds
Instructions:
- Rinse the sushi rice 2 times. Then pour rice and water into a pot. Bring to a boil, & then cover and reduce the heat to low for 15 minutes.
- Remove the lid, and mix the sugar and rice vinegar into the rice followed by the sesame seeds.
- Spread the rice evenly onto a square pan, and press it down very firmly with a spatula. Cover tightly with plastic wrap, and freeze for 45 minutes.
- Combine your spicy mayo ingredients.
- Make your spicy tuna: Combine your tuna mixture with the spicy mayo you made.
- When the rice is finished chilling, cut it into rectangles, and fry them in 350 F oil for 5 minutes per side until golden brown.
- Top each crispy rice piece with sliced avocado, a spoonful of the spicy tuna, a serrano pepper slice, and a dusting of black and white sesame seeds. Enjoy!
"And my God will meet all your needs according to the riches of his glory in Christ Jesus
~Philippians 4:19
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