Spicy Tuna Crispy Rice Cakes
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Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!
Welcome to the second recipe from what I now lovingly refer to as “Ahi Week”!
After purchasing a large amount of Ahi Tuna at the Whole Foods Del Mar grand opening, I first headed home and whipped up these delicious Mango Avocado Ahi Poke Fillo Baskets.
Next on the list to make was my sushi restaurant favorite and yours, Spicy Tuna Crispy Rice Cakes.
And just how do I know they’re your favorite? Because I worked at a sushi restaurant in college and trust me, they are everyone’s favorite!
This post contains the making of three different recipes:
- Spicy tuna
- Sushi rice
- Crispy rice cakes
At the end, they will all be combined into these delicious little sushi favorites!
Spicy Tuna Ingredients
- 1 lb sushi-grade ahi tuna
- 2 tbsp sriracha
- 1 tbsp sesame oil
- 1 tsp hot chili oil
- 1/4 cup mayonnaise or Vegenaise
- 1 tbsp chives (chopped)
Spicy Tuna Instructions
Begin by gently dicing the ahi tuna, then add it to a bowl with the rest of the ingredients and mix well.
Place in the refrigerator for 15-20 minutes to allow the spicy flavors to soak into the ahi.
Meanwhile, prepare the sushi rice, then rice cakes.
Sushi Rice Ingredients
(Recipe adapted from Food Network)
- 2 cups sushi or short grain rice
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar (or white wine vinegar)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1/2 cup soy sauce (for the rice cakes)
- 2 tbsp sesame oil (for cooking rice cakes)
Begin by rinsing the sushi rice well, then combining the rice and 2 cups of water in a medium pot. Bring to a boil then reduce the heat to low and cover. Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
Next, combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
Allow the rice to cool, then form the rice into small rectangles using your hands, a cookie cutter or this sweet little contraption, also known as a sushi rice mold.
This nifty little tool was part of the “Sushi Party Kit” I picked up at the Japanese Market for $3.50. Have I mentioned how much I love that place?
Once the rice is formed into tight rectangular shapes, cook them lightly on each side over medium heat with 1 tbsp of sesame oil.
Remove from the skillet and dip the rice cakes into the soy sauce.
Next, cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
These scrumptious little bites are just as good as the ones you get in the restaurant and probably even better because of all the tender, love and care that you put into making them at home! 😉
Favorite Whitney Bond Recipes
- Bacon Meatloaf
- Thai Yellow Curry
- Chili Seasoning Recipe
- Buffalo Chicken Pasta
- Shishito Pepper Recipe
- Pumpkin Spice Cookies Recipe
- Pumpkin Cresent Rolls
- Candy Cake Recipe
Spicy Tuna Crispy Rice Cakes
- Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.
- Place in the refrigerator for 15-20 minutes.
- Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.
- Bring to a boil then reduce the heat to low and cover.
- Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
- Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
- Allow the rice to cool, then tightly form into small rectangles.
- Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
- Remove from the skillet and dip the rice cakes into the soy sauce.
- Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
- Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
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