Low Sodium Spicy Tuna Crispy Rice
Elevate your appetizer game with this Low Sodium Spicy Tuna Crispy Rice recipe—a lighter, heart-healthy twist on the trendy sushi-inspired bite. Perfectly cooked sushi rice is shaped and fried to golden, crunchy perfection, creating the ultimate base for a flavorful, creamy topping of low-sodium spicy tuna mixed with a hint of sriracha, green onions, and a dash of sesame oil. Finished with avocado slices, sesame seeds, and nori for added flair, these bite-sized treats deliver bold flavors without the excess salt. Quick to prepare and irresistibly satisfying, this easy-to-make dish is ideal for impressing guests or indulging in a gourmet snack at home. Keywords: low sodium, spicy tuna, crispy rice, sushi-inspired appetizer, heart-healthy recipe.
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 1 can (5 ounces) Canned low-sodium tuna
- 2 tablespoons Low-sodium mayonnaise
- 1 teaspoon Sriracha
- 1 stalk (finely chopped) Green onion
- 0.5 whole (sliced for garnish) Avocado
- 1 teaspoon Soy sauce substitute
- 1 teaspoon Sesame oil
- 0.25 cup (for frying) Vegetable oil
- 1 teaspoon (optional, for garnish) Sesame seeds
- 1 sheet (optional, cut into small strips for garnish) Nori (seaweed)
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 pot. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the pot sit, covered, for an additional 10 minutes.
Step 3
While the rice is cooking, mix the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 10-15 seconds, then stir to dissolve the sugar completely.
Step 4
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Step 5
Line an 8x8-inch square baking dish with plastic wrap. Spread the sushi rice evenly into the dish, pressing it down to form a compact, uniform layer about ¾-inch thick. Cover and refrigerate for at least 30 minutes to firm up.
Step 6
While the rice chills, prepare the spicy tuna topping. Drain and flake the low-sodium tuna into a bowl. Add the low-sodium mayonnaise, sriracha, chopped green onion, soy sauce substitute, and sesame oil. Mix until well combined and set aside.
Step 7
Once the rice has firmed up, lift it out of the dish using the plastic wrap. Cut the rice into bite-sized rectangles or squares.
Step 8
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, fry the rice pieces in batches for 2-3 minutes on each side until golden brown and crispy. Transfer the crispy rice to a paper towel-lined plate to drain any excess oil.
Step 9
To assemble, top each piece of crispy rice with a spoonful of the spicy tuna mixture. Garnish with a small slice of avocado, a sprinkle of sesame seeds, and/or a strip of nori, if desired.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (761.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1158.2 |
| Total Fat 89.6g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 41.5g | |
| Cholesterol 19.9mg | 0% |
| Sodium 540.2mg | 0% |
| Total Carbohydrate 75.9g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 6.4g | |
| Protein 15.8g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 54.3mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 599.9mg | 0% |
Source of Calories