Crispy Rice bites with Spicy Tuna Filling

This is a tasty and very flavorful Asian-inspired tapas dish featuring small fried rice bites topped with fresh avocado and a creamy, spicy tuna mixture. Also check out the version with rice bites with shrimp topping drizzled with a delicious sauce in a separate recipe here. Why not make both versions of topping? The rice bites can be prepared the day before up to the point of frying. The tuna topping can also be made a day ahead. I can promise that you will love these crispy rice bites with spicy tuna filling!

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You will need

Sushi Rice

1 ⅛ cups (2 ½ dl) Japanese sushi rice

1 ⅛ cups (2 ½ dl) water

2 tbsp rice vinegar

1 tbsp mirin

1 tsp salt

1 ½ tbsp granulated sugar

0,8 cups Canola oil or more for frying (2 dl)

Tuna topping

8.5 ounces (240 g) high-quality tuna in olive oil, or fresh sushi-grade tuna, finely diced

2 tbsp green onion, finely chopped

3 tbsp homemade or Hellmann's mayonnaise

1 tbsp mirin

2 tbsp Sriracha sauce

1 tbsp Japanese soy sauce

1 tbsp toasted sesame oil

2 tsp fresh lime juice

1 tsp Jalapeño or Serrano, finely chopped

2 tbsp celery stalks, finely chopped

1 tsp honey

To serve

1 avocado, peeled, pitted, and thinly sliced

Jalapeño or serrano chili, thinly sliced

Toasted sesame seeds (toast in a dry skillet until golden brown)

Chives, finely chopped

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How to make it

Prepare the Rice (a few hours or preferably a day in advance)

1. Rinse the rice by placing the rice in a bowl and covering it with water. Wash the rice and drain the water. Repeat five times. After the fifth rinse, let the rice drain in a colander for 60 minutes.

1 ⅛ cups (2 ½ dl) Japanese sushi rice

2. Combine vinegar, mirin, salt, and sugar in a bowl. Stir until the sugar and salt dissolve.

2 tbsp rice vinegar

1 tbsp mirin

1 tsp salt

1 ½ tbsp granulated sugar

0,8 cups Canola oil or more for frying (2 dl)

3. Cook the rice in a pot (alternative 1): In a pot, combine the rice and water and bring to a boil over high heat. Reduce to low heat, cover, and simmer for about 15 minutes. Remove from heat and let sit for 10 minutes without lifting the lid.

1 ⅛ cups (2 ½ dl) rinsed and drained Japanese sushi rice

1 ⅛ cups (2 ½ dl) water

Cook the rice in a rice cooker (alternative 2): Cook the rice and let it sit for 10 minutes after the rice has finished cooking without opening the lid.

1 ⅛ cups (2 ½ dl) rinsed and drained Japanese sushi rice

1 ⅛ cups (2 ½ dl) water

4. Transfer the rice to a bowl to cool and add the vinegar mixture. Gently stir to combine without breaking the rice.

2 tbsp rice vinegar

1 tbsp mirin

1 tsp salt

1 ½ tbsp granulated sugar

5. Choose a suitable dish to spread the rice in and cover the inside of the dish with plastic foil. Add the sushi rice and spread it out evenly. Press down firmly to compact the rice, cover and refrigerate for a few hours or preferably overnight.

Tuna topping

6. Combine all ingredients in a bowl and mix well, preferably a few hours before serving to allow the flavors to mature. If it sits for a while, wait to add the panko until just before serving. Keep the topping covered in the fridge.

8.5 ounces (240 g) high-quality tuna in olive oil, or fresh sushi-grade tuna, finely diced

2 tbsp green onion, finely chopped

3 tbsp homemade or Hellmann's mayonnaise

1 tbsp mirin

2 tbsp Sriracha sauce

1 tbsp Japanese soy sauce

1 tbsp toasted sesame oil

2 tsp fresh lime juice

1 tsp Jalapeño or Serrano, finely chopped

2 tbsp celery stalks, finely chopped

1 tsp honey

7. When ready to serve, lift the rice out of the dish using the plastic wrap and place it on a cutting board. Cut the rice into evenly sized small rectangles (bite-sized).

8. Heat the canola oil in a pot. Test the oil temperature by inserting a wooden chopstick or narrow handle of a wooden spatula. If small bubbles form around it, the oil is ready. Turn the heat to medium high temperature and fry the rice bites in batches for 3-4 minutes, turning them to ensure they are golden brown on all sides. Be careful not to burn them, or they will become hard and unappetizing. Drain on paper towels.

0,8 cups Canola oil or more for frying (2 dl)

To Serve

9. Place a slice of avocado on each rice bite and then a tablespoon of the shrimp topping. Drizzle the bites with some sauce and top with a thin slice of serrano or jalapeño. Serve immediately with soy sauce and some wasabi for dipping.

1 avocado, peeled and sliced

Jalapeño or serrano chili, thinly sliced

Japanese soy sauce

Wasabi

2 tbsp drizzle sauce

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