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Spicy Tuna Crispy Rice Cakes
Print Recipe
Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!
Course
Appetizer, Side Dish
Cuisine
Japanese
Prep Time
45
minutes
mins
Total Time
45
minutes
mins
Servings
24
spicy tuna rice cakes
Calories
123
Author
Whitney Bond
Ingredients
Spicy Tuna
1
lb
sushi-grade ahi tuna
2
tbsp
sriracha
1
tbsp
sesame oil
1
tsp
hot chili oil
1/4
cup
vegenaise
or mayonnaise
1
tbsp
chives
chopped
Sushi Rice
2
cups
sushi or short grain rice
2
cups
water
plus extra for rinsing rice
2
tbsp
rice vinegar
or white wine vinegar
2
tbsp
sugar
1
tbsp
kosher salt
Rice Cakes
1/2
cup
soy sauce
tamari for gluten free
2
tbsp
sesame oil
Instructions
Spicy Tuna
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.
Sushi Rice
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.
Rice Cakes
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.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
4
g
|
Cholesterol:
7
mg
|
Sodium:
612
mg
|
Potassium:
71
mg
|
Sugar:
1
g
|
Vitamin A:
420
mg
|
Vitamin C:
0.9
mg
|
Calcium:
5
mg
|
Iron:
0.6
mg