Description
These Tasty Canned Tuna Crispy Rice Bowls are a delightful blend of sticky sushi rice, crispy pan-fried rice squares, and a creamy, spicy tuna topping with sriracha and mayonnaise. Perfect as a satisfying and flavorful meal, they combine texture and bold tastes that you’ll crave anytime.
Ingredients
Scale
Rice Base
- 7 oz prepared sushi rice
- 1 tbsp rice wine vinegar
- Salt, to taste
Tuna Mixture
- 10.2 oz drained canned tuna
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 3 green onions, sliced (⅔ for tuna mixture, remaining for garnish)
For Frying
- 2 tbsp rapeseed oil
Instructions
- Season the Rice: Start by seasoning your cooked sushi rice with rice wine vinegar and salt. Stir gently to evenly distribute the flavors without breaking the rice grains.
- Pack the Rice: Transfer the seasoned rice into an 8 by 10 inch container. Press down firmly to create a compact, even layer that will hold together when sliced.
- Chill the Rice: Cover the container with foil and press down again to ensure it’s tightly packed. Refrigerate for at least two hours or overnight to set the rice firmly.
- Unmold the Rice: Once chilled and set, flip the container upside down onto a chopping board. Tap gently until the rice slab falls out intact.
- Slice the Rice: Cut the rice slab into approximately 20 uniform squares to ensure they cook evenly when fried.
- Mix the Tuna: In a bowl, combine the drained tuna, sriracha, mayonnaise, rice wine vinegar, and soy sauce. Mix well until the mixture becomes creamy and well-blended.
- Add Green Onions: Toss in two-thirds of the sliced green onions into the tuna mixture for a fresh bite, reserving the rest for garnish later.
- Heat the Oil: Heat rapeseed oil in a non-stick pan over high heat until shimmering and hot, ready for frying.
- Fry the Rice Squares: Fry the rice squares in the hot oil for about 2 minutes on each side until golden brown and crispy.
- Drain the Rice: Remove the crispy rice squares from the pan and place them on paper towels to drain off any excess oil for a lighter finish.
- Assemble and Serve: Top each crispy rice square with a generous scoop of the spicy tuna mixture and garnish with the remaining sliced green onions. Serve immediately to enjoy the contrast of textures.
Notes
- Use sushi rice for the best sticky texture that holds when fried.
- Pressing and chilling the rice is crucial to maintain shape during frying.
- Adjust sriracha quantity for milder or spicier tuna topping based on preference.
- Rapeseed oil is ideal for frying due to its high smoke point and neutral flavor.
- Serve immediately after assembly to enjoy the crispy texture of rice squares.
- Leftover rice squares can be reheated in a pan to re-crisp before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-inspired
Keywords: canned tuna, crispy rice, sushi rice, spicy tuna bowl, pan-fried rice, easy dinner, Japanese-inspired recipe
