Description
Delicious spicy tuna rice cakes that are crispy on the outside and flavorful on the inside. Perfect as a snack or appetizer.
Ingredients
Scale
- 1 cup sushi rice
- 1 cup sushi-grade tuna, diced
- 2 tbsp rice vinegar
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp mayonnaise
- 2 tbsp avocado oil (for frying)
- 2 green onions, thinly sliced
- 2 tbsp toasted sesame seeds (for topping)
- Microgreens or seaweed salad (for garnish)
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions.
- Transfer warm rice to a bowl and mix in rice vinegar.
- In another bowl, combine tuna, Sriracha, mayonnaise, and green onions.
- Shape the seasoned rice into small rectangles or squares with wet hands.
- Heat avocado oil in a skillet over medium-high heat and fry each rice cake until golden brown (about 3-4 minutes per side).
- Top each cake with the spicy tuna mixture and garnish with sesame seeds and microgreens or seaweed salad.
Notes
- This recipe can be adjusted to taste, particularly the amount of Sriracha used.
- Ensure the sushi rice is properly cooked for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rice cakes
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg