Spicy Crispy Tuna Rice

Written By Mia Steinfeld

Crispy, golden rice topped with creamy spicy tuna and fresh jalapeño. Crunchy, spicy, and dangerously easy to eat these little bites are absolutely insane. Way more fun than eating out when you can have as many as you want too!

Ingredients

  • 2 Cups cooked rice

  • 1 TBSP Rice Vinegar

  • ½ Salt

  • Neutral Frying Oil - Canola

  • Canned Tuna or Trout

  • 2 TBSP Mayo

  • Sriracha

  • Jalepeño

Directions

  • Cook the rice accordingly. While warm mix in rice vinegar and salt

  • Line a small baking dish with parchment paper and add the rice. Press it down firmly into one compact, even layer

  • Cover and refrigerate for 24 hours. This helps the rice firm up so it holds together when fried

  • Remove the chilled rice from the dish and cut it into small rectangles

  • Heat a thin layer of neutral oil in a skillet over medium high heat

  • Fry the rice pieces for about 2–3 minutes per side, or until deeply golden and crispy. Transfer to a paper towel lined plate

  • Drain the Tuna or trout and mix with mayo and sriracha

  • Spoon the spicy tuna mixture onto each crispy rice piece

  • Top each with a thin slice of fresh Jalepeño and serve

Enjoy!

PREP TIME: 15 MIN
CHILL TIME: 24 HRS
COOK TIME: 10 MIN

TOTAL TIME: 24 HRS & 25 MIN

Mia Steinfeld
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