Gluten-Free Spicy Tuna Crispy Rice

Elevate your appetizer game with this irresistible Gluten-Free Spicy Tuna Crispy Rice! Perfectly seasoned sushi rice is shaped into bite-sized blocks, fried to golden crispy perfection, and topped with a fiery, creamy mix of sashimi-grade tuna, Sriracha, gluten-free soy sauce, and sesame oil. The crackling crunch of the rice pairs beautifully with the smooth, luxurious tuna topping, creating a delightful contrast in every bite. Garnished with sesame seeds, green onions, or creamy diced avocado, this crowd-pleaser is not only gluten-free but also bursting with bold, umami-rich flavors. Whether you're hosting a party or indulging in a gourmet snack, this recipe is sure to impress your guests while satisfying your craving for restaurant-level fusion cuisine at home!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoons Salt
• 4 ounces Sashimi-grade tuna
• 1 teaspoon Gluten-free soy sauce or tamari
• 1 tablespoon Sriracha
• 1.5 tablespoons Mayonnaise (gluten-free)
• 1 teaspoon Sesame oil
• 1 tablespoon Green onion (finely chopped)
• 0.5 piece Avocado (optional, diced small)
• 0.5 cup Neutral oil (e.g., vegetable or avocado oil)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring the water and rice to a boil, cover, reduce heat to low, and simmer for 18-20 minutes. Once done, fluff the rice with a fork and let it cool slightly.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice to season it evenly. Allow the rice to cool completely to room temperature.

Step 4

While the rice cools, dice the sashimi-grade tuna into small cubes and place it in a bowl.

Step 5

In a separate small bowl, mix the gluten-free soy sauce, Sriracha, mayonnaise, sesame oil, and chopped green onion. Add the diced tuna to this mixture and stir until fully coated. If desired, fold in the diced avocado. Cover and refrigerate until ready to use.

Step 6

Once the rice has cooled, wet your hands with water to prevent sticking and shape the rice into small, compact rectangular or oval blocks, about 1-2 inches long and 1 inch wide.

Step 7

Heat the neutral oil in a skillet over medium heat until shimmering. Fry the rice blocks in batches, about 2-3 minutes per side, until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.

Step 8

To assemble, spoon a generous amount of the spicy tuna mixture onto each crispy rice block.

Step 9

Garnish with sesame seeds, additional green onions, or sliced avocado if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(898.0g)

Amount per serving	% Daily Value*
Calories	1864.1

Total Fat 162.1g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 57.8mg	0%
Sodium 2099.4mg	0%
Total Carbohydrate 76.7g	0%
Dietary Fiber 6.6g	0%
Total Sugars 7.5g
Protein 35.5g	0%

Vitamin D 0IU	0%
Calcium 77.3mg	0%
Iron 3.1mg	0%
Potassium 1042.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.5%

Protein: 7.4%

Carbs: 16.1%