Soy-Free Spicy Tuna Crispy Rice

Elevate your appetizer game with this Soy-Free Spicy Tuna Crispy Rice—a delightful fusion of texture and flavor that's perfect for entertaining or indulging in at home. This recipe features crispy, golden sushi rice cakes topped with a creamy, zesty mix of sashimi-grade tuna, spicy sriracha mayo, and a hint of fresh lemon juice. Garnished with velvety avocado, aromatic green onions, and crunchy sesame seeds, every bite is a harmonious blend of crunch and silkiness. The absence of soy makes this dish a standout for those with dietary restrictions, while a touch of optional chili oil amps up the spice for heat lovers. Whether served as an elegant starter or a shareable snack, this stunning creation is sure to wow your taste buds.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 6 ounces Sashimi-grade tuna
• 2 tablespoons Mayonnaise
• 1 tablespoon Sriracha
• 1 teaspoon Lemon juice
• 0.25 cup Avocado oil (or a neutral high-heat oil)
• 1 (small, sliced or diced) Avocado
• 2 stalks (sliced thinly) Green onions
• 1 teaspoon Sesame seeds
• 1 teaspoon Chili oil (optional)

Directions

Step 1

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

Step 2

In a medium pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, reduce the heat to low, cover, and cook for 18-20 minutes, or until the water is absorbed.

Step 3

Remove the pot from heat and let the rice sit, covered, for 10 minutes. Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Transfer the cooked rice to a large mixing bowl. Gently fold in the vinegar mixture until evenly distributed. Allow the rice to cool to room temperature.

Step 5

Line a baking sheet with parchment paper. Lightly grease your hands with oil and shape the rice into small rectangles or discs (about 2 inches wide). Place them on the prepared baking sheet and refrigerate for 15-20 minutes to firm up.

Step 6

While the rice is chilling, finely dice the sashimi-grade tuna and transfer it to a mixing bowl.

Step 7

In the bowl with the tuna, combine mayonnaise, sriracha, and lemon juice. Mix well and adjust spiciness to taste. Cover and refrigerate until ready to use.

Step 8

Heat the avocado oil in a large, non-stick skillet over medium-high heat. Once hot, carefully add the chilled rice rectangles, cooking in batches if needed to avoid overcrowding.

Step 9

Fry the rice cakes for 2-3 minutes on each side, or until crispy and golden brown. Remove and place on a plate lined with paper towels to drain excess oil.

Step 10

To assemble, top each crispy rice cake with a small scoop of the spicy tuna mixture. Garnish with slices or dices of avocado, green onions, sesame seeds, and a drizzle of chili oil if desired.

Step 11

Serve immediately and enjoy this flavorful, soy-free appetizer!

Nutrition Facts

Serving size	(858.8g)

Amount per serving	% Daily Value*
Calories	1329.6

Total Fat 90.7g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 0.9g
Cholesterol 106.0mg	0%
Sodium 1770.9mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 3.0g	0%
Total Sugars 8.0g
Protein 47.1g	0%

Vitamin D 0IU	0%
Calcium 63.1mg	0%
Iron 3.3mg	0%
Potassium 1038.2mg	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: 61.9%

Protein: 14.3%

Carbs: 23.9%