Vegetarian Spicy Tuna Crispy Rice

Elevate your plant-based dining with this irresistible Vegetarian Spicy Tuna Crispy Rice recipe—a creative twist on a sushi-inspired favorite. Featuring golden, pan-fried rice blocks with a perfectly crispy exterior and a tender, seasoned inside, this dish is topped with a flavorful chickpea-based "tuna" that’s blended with vegan mayo, sriracha, soy sauce, and a hint of sesame oil for a spicy, umami-packed bite. Fresh garnishes like avocado, pickled ginger, and sesame seeds add vibrant color and texture, making it an exciting appetizer or party snack. Ready in just an hour, this vegan-friendly recipe is a must-try for anyone craving bold flavors and unique textures. Try this easy and delicious take on sushi-style crispy rice that’s sure to impress!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoons Salt
• 1 cup Chickpeas
• 3 tablespoons Vegan mayonnaise
• 1.5 tablespoons Sriracha
• 1 teaspoon Soy sauce
• 2 tablespoons Green onions (finely chopped)
• 1 teaspoon Sesame oil
• 0.5 piece Avocado (optional, diced for garnish)
• 2 tablespoons Pickled ginger (optional, for garnish)
• 1 teaspoon Sesame seeds
• 0.5 cups Neutral frying oil (e.g., vegetable or canola oil)

Directions

Step 1

Rinse the sushi rice with cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or stovetop directions (typically around 20 minutes).

Step 2

Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Pour this mixture over the rice and gently fold to evenly distribute without smashing the grains. Let the rice cool to room temperature.

Step 3

While the rice cools, prepare the vegetarian spicy 'tuna'. In a medium bowl, mash the chickpeas with a fork or potato masher, leaving some pieces slightly chunky for texture. Add vegan mayonnaise, sriracha, soy sauce, green onions, and sesame oil. Mix well until all ingredients are combined. Adjust seasoning to taste and refrigerate until ready to use.

Step 4

Once the rice has cooled, lightly grease your hands with water and shape the rice into small rectangular blocks, approximately 2 inches long and 1 inch wide. Place the blocks on parchment paper and refrigerate for 10–15 minutes to firm up.

Step 5

In a large skillet, heat the neutral frying oil over medium-high heat. Once the oil is hot (test with a small grain of rice; it should sizzle immediately), add the rice blocks in batches without overcrowding the pan. Fry each side for 2–3 minutes or until golden brown and crispy. Transfer the crispy rice to a plate lined with paper towels to drain excess oil.

Step 6

To assemble, place a dollop of the vegetarian spicy 'tuna' mixture on top of each crispy rice block. Garnish with diced avocado, pickled ginger, and a sprinkle of sesame seeds if desired.

Step 7

Serve immediately and enjoy this delicious, plant-based version of Spicy Tuna Crispy Rice!

Nutrition Facts

Serving size	(1063.6g)

Amount per serving	% Daily Value*
Calories	2080.6

Total Fat 159.1g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 11.0g
Cholesterol 10.2mg	0%
Sodium 2498.8mg	0%
Total Carbohydrate 147.6g	0%
Dietary Fiber 23.3g	0%
Total Sugars 23.5g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 169.9mg	0%
Iron 8.8mg	0%
Potassium 1259.4mg	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: 67.1%

Protein: 5.3%

Carbs: 27.6%