Can I make the crispy rice cakes ahead of time?

Yes. Form and refrigerate the rice cakes up to 4 hours ahead, then fry just before serving to keep them crispy. Fried cakes soften over time.

What type of tuna should I use?

Use sushi-grade (sashimi-grade) tuna, which is safe to eat raw. Ask your fishmonger to confirm it meets food safety standards for raw consumption.

How do I prevent the rice cakes from falling apart when frying?

Pack the rice mixture firmly and chill before frying. Use a slotted spoon to gently turn them once. Oil temperature should be 350–375°F for even cooking.

Can I substitute the sriracha?

Yes. Use chili oil, wasabi, or gochujang mixed with mayo for different heat and flavor profiles.

How should I store leftovers?

Store crispy rice cakes and tuna mixture separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh before serving to maintain crispness.

Spicy Tuna Crispy Rice Cakes With Avocado

Name: Spicy Tuna Crispy Rice Cakes With Avocado
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 3 cups water; 3 tbsp granulated sugar; 1/4 cup rice vinegar; salt, to taste; 1 tsp sesame oil; 1/4 cup mayonnaise; sriracha, to taste; 8 oz sushi-grade tuna; 1 avocado; vegetable oil, for frying; soy sauce, for serving

CookOSBeta

Spicy Tuna Crispy Rice Cakes With Avocado | CookOS

Ingredients

2 cups sushi rice
3 cups water
3 tbsp granulated sugar
1/4 cup rice vinegar
salt, to taste
1 tsp sesame oil
1/4 cup mayonnaise
sriracha, to taste
8 oz sushi-grade tuna
1 avocado
vegetable oil, for frying
soy sauce, for servingoptional

12 Ingredients

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Instructions

1
Rinse the sushi rice thoroughly under cold water.
2
In a pot, combine the rinsed rice and water. Bring to a boil.
3
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
4
After 20 minutes, turn off the heat and let the rice sit, still covered, for an additional 10 minutes.
5
While the rice cooks, prepare the seasoning. In a small microwave-safe bowl, combine the sugar, rice vinegar, and a pinch of salt.
6
Microwave for about 30 seconds, or until the sugar is completely dissolved. Stir in the sesame oil.
7
Pour the vinegar mixture over the cooked rice and gently fold to combine.
8
Line an 8x8 inch pan with plastic wrap. Press the seasoned rice firmly and evenly into the pan.
9
Cover the rice with more plastic wrap and refrigerate until completely cold and firm, for at least 2 hours.
10
To make the spicy tuna, combine mayonnaise and sriracha in a bowl, adjusting the sriracha to your desired level of spiciness.
11
Finely chop the sushi-grade tuna and add it to the spicy mayo. Mix until well combined.
12
Once the rice is chilled, remove it from the pan and cut it into small rectangles.
13
Heat a generous amount of vegetable oil in a skillet over medium-high heat.
14
Carefully place the rice cakes in the hot oil and pan-fry for about 4 minutes per side, until golden brown and crispy.
15
Remove the crispy rice from the skillet and let them drain on a paper towel-lined plate.
16
To assemble, top each crispy rice cake with a layer of mashed avocado.
17
Add a spoonful of the spicy tuna mixture on top of the avocado.
18
Serve immediately, with soy sauce for dipping if desired.