Spicy Tuna Rice Cakes
Japan's viral crispy rice dish — blocks of compacted sushi rice pressed and pan-fried until they develop a golden, crackling crust, then topped with spicy tuna (canned or fresh tuna mixed with Japanese mayonnaise, sriracha and sesame oil) and garnished with sliced avocado, spring onion, sesame seeds and a drizzle of sriracha.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season cooked sushi rice with vinegar mixture. Press firmly into a cling-film lined square tin or container (2–3cm deep). Refrigerate 1 hour until set and firm.
About 5 min
Cut the rice into 5x7cm rectangles.
About 14 min
Pan-fry rice blocks in neutral oil over medium-high heat 3–4 minutes per side, untouched, until deeply golden and crispy on both sides.
About 14 min
Spicy tuna mix: combine diced tuna with Kewpie mayo, sriracha, soy sauce and sesame oil.
About 14 min
Place a crispy rice cake on a serving board. Top with spicy tuna mixture, a slice of avocado, spring onion, sesame seeds and sriracha drizzle. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 22 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 620 mg
Contains: gluten, eggs, soy, fish, sesame
You might also cook
All Japanese recipes
Recipe by Boon Tools.