Spicy Tuna Crispy Rice Cakes
Crispy soy rice cakes are topped with homemade spicy tuna and diced chives for a delicious, Japanese dish, perfect for a sushi dinner!
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 Facts
Calories 123kcal (6%)Carbohydrates 14g (5%)Protein 5g (10%)Fat 4g (6%)Cholesterol 7mg (2%)Sodium 612mg (26%)Potassium 71mg (2%)Sugar 1g (1%)Vitamin A 420mg (8%)Vitamin C 0.9mg (1%)Calcium 5mg (1%)Iron 0.6mg (3%)
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