Low Fat Spicy Tuna Crispy Rice

Elevate your appetizer game with this irresistible Low Fat Spicy Tuna Crispy Rice recipe! Featuring golden-brown crispy sushi rice squares topped with a zesty, creamy blend of low-fat mayonnaise, Sriracha, and tender tuna, this dish delivers bold flavor while keeping things light. Perfectly balanced with tangy rice vinegar and garnished with green onions and optional black sesame seeds, these bite-sized delights are easy to make and packed with texture and spice. Serve them warm with a side of pickled ginger for a refreshing contrast that'll have everyone reaching for seconds. A healthier take on a restaurant favorite, this recipe is perfect for impressing guests or treating yourself to a gourmet-inspired snack!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 1.5 tablespoons rice vinegar
• 0.5 teaspoons sugar
• 0.25 teaspoons salt
• 2 tablespoons low-fat mayonnaise
• 1.5 teaspoons Sriracha sauce
• 1 can canned tuna in water (drained)
• 1 tablespoon green onions (thinly sliced)
• 0.5 teaspoons low-sodium soy sauce
• 0 as needed avocado oil spray
• 0.5 teaspoons black sesame seeds (optional, for garnish)
• 0 as needed pickled ginger (optional, for serving)

Directions

Step 1

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

Step 2

In a small pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to the lowest setting and cover with a lid. Cook for 15 minutes.

Step 3

Once cooked, remove the rice from heat and let it sit, covered, for an additional 10 minutes.

Step 4

While the rice is resting, combine the rice vinegar, sugar, and salt in a small bowl. Stir until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently mix in the rice vinegar mixture. Allow the rice to cool completely before proceeding.

Step 6

Spread the cooled rice evenly into an 8x8-inch baking dish lined with parchment paper. Press down firmly to form a compact, even layer. Cover and refrigerate for at least 1 hour to set.

Step 7

In the meantime, prepare the spicy tuna topping. In a medium-sized bowl, whisk together the low-fat mayonnaise, Sriracha sauce, and soy sauce. Gently fold in the drained tuna and green onions until well combined. Set aside.

Step 8

Once the rice is firm, remove it from the baking dish and cut it into small squares or rectangles, about 1.5 inches wide.

Step 9

Heat a non-stick skillet over medium heat and lightly spray with avocado oil. Working in batches, cook the rice squares for 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan.

Step 10

Remove the rice from the skillet and let cool slightly on a wire rack or paper towel-lined plate.

Step 11

Top each crispy rice square with a spoonful of the spicy tuna mixture. Garnish with black sesame seeds, if desired.

Step 12

Serve immediately, with pickled ginger on the side for a refreshing contrast.

Nutrition Facts

Serving size	(660.2g)

Amount per serving	% Daily Value*
Calories	497.5

Total Fat 9.8g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 35.0mg	0%
Sodium 1545.2mg	0%
Total Carbohydrate 69.6g	0%
Dietary Fiber 1.2g	0%
Total Sugars 5.3g
Protein 28.3g	0%

Vitamin D 68IU	0%
Calcium 55.7mg	0%
Iron 2.2mg	0%
Potassium 352.0mg	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: 18.4%

Protein: 23.6%

Carbs: 58.0%