5-Minute Spicy Tuna Crispy Rice Bites
Imagine sushi’s best elements, crunchy rice, savory tuna, and a kick of heat, rolled into one irresistible bite. These Spicy Tuna Crispy Rice Bites pack a flavor punch with minimal effort: just pan-sear leftover rice cakes until golden, top with a creamy, chili-spiked tuna mix, and garnish for restaurant-worthy presentation. They’re the ultimate party snack or weeknight treat that comes together in under five minutes!
Equipment
- Large nonstick or cast-iron skillet
- Mixing bowl
- Rubber spatula or spoon
- Small cookie scoop or tablespoon
- Plate for serving
Ingredients
Ingredients
For the rice cakes:
- 1½ cups cooked sushi rice day-old is best
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil for frying
For the spicy tuna topping:
- 1 can 5 oz/140 g tuna packed in water drained
- 2 tbsp mayonnaise
- 1 tbsp Sriracha adjust to taste
- 1 tsp lime juice
- Pinch of salt
Garnishes (optional):
- Thinly sliced green onions
- Sesame seeds
- Microgreens or small shiso leaves
Instructions
Instructions
- Form rice cakes: In a bowl, toss cooked rice with soy sauce and sesame oil. Scoop 12 equal portions (about 2 tbsp each) onto a plate and gently press into 2 in discs.
- Pan-sear: Heat neutral oil in a skillet over medium-high. Add rice cakes (work in batches if needed) and cook 2–3 minutes per side, until golden and crisp. Transfer to a paper-towel–lined plate.
- Mix tuna: While the rice cakes cook, stir together tuna, mayonnaise, Sriracha, lime juice, and salt in a small bowl until creamy.
- Assemble: Spoon a heaping 1 tbsp of spicy tuna onto each crispy rice cake.
- Garnish & serve: Sprinkle with green onions, sesame seeds, and microgreens. Serve immediately.
Notes
Hints, Tips & Substitutions
- Rice swap: Use short-grain white rice for maximum crispiness; day-old rice prevents soggy cakes.
- Make-ahead: Form rice cakes up to 6 hours ahead and refrigerate; sear just before serving.
- Vegetarian option: Replace tuna with mashed chickpeas tossed in chili-mayo.
- Extra crunch: Dust rice cakes lightly with potato starch before frying.
Heat level: Swap Sriracha for gochujang for a deeper, Asian-style spice.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 9gFat: 7gFiber: 1g
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