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Crispy sushi rice with spicy tuna

This spicy tuna crispy rice combines sweet, umami spicy tuna served over creamy avocado and super crispy rice making it the perfect appetizer or bite for family and friends!

YIELDS
20
 TO
24

Ingredients

Spicy Tuna

  • 1/2 cup (120 ml) kewpie/Japanese mayonnaise
  • 4 tablespoons (60 ml) sriracha
  • 1/2 tablespoon (7.5 ml) soy sauce
  • 2 tablespoons (30 ml) finely chopped scallions
  • 1 pound (454 g) sushi-grade ahi tuna

Sushi Rice Cakes

  • 2 cups (470 ml) sushi or short grain rice
  • 3 cups (710 ml) water, plus extra for rinsing rice
  • 4 tablespoons (60 ml) rice vinegar + 4 tablespoons (60 ml) water
  • 2 tablespoons (30 ml) sugar
  • 1 tablespoon (15 ml) salt
  • 1/2 cup (120 ml) soy sauce, for dipping
  • Vegetable oil with a few drops of sesame oil, for searing

Serve

  • 1-2 ripe avocados, sliced
  • 2 tablespoons (30 ml) finely chopped scallions
  • 1/2 sheet nori, matchsticks
  • Mix of white and black sesame seeds, toasted

Directions

Spicy Tuna

  1. In a bowl, combine the mayonnaise, sriracha, and soy. Mix until uniform.
  2. Dice the ahi into small cubes (quarter-inch/six millimetres), then gently fold in some of the sriracha-mayo mixture and the scallions.
  3. Fold in the scallions. Cover and refrigerate for 15 to 20 minutes.

Sushi Rice Cakes

  1. Rinse rice well, drain, then combine with water in a saucepan set over medium-high heat. Season with salt.
  2. Bring to a gentle boil, then cover tightly, reduce heat to the lowest setting.
  3. Steam, without disturbing, for 15 minutes.
  4. Cut the heat. Leave covered/undisturbed for 10 more minutes.
  5. In a small pan, combine the rice vinegar, water, sugar, and salt. Warm through (stirring) until the sugar dissolves.
  6. In a large (glass or non-reactive) bowl, combine the warm vinegar mixture with the rice, gently alternating folding and drizzling to ensure even coverage.
  7. Allow the rice to cool completely; loosely covered with a damp towel to prevent drying.
  8. Using hands (or a cookie cutter or rice mould), form the cooled rice into small discs.
  9. Heat oil in a non-stick pan over medium-high heat.
  10. Sear the cakes on one side until golden. Flip and repeat.

Serve

  1. Remove from the skillet and top with avocado, Spicy Tuna, then garnish with chopped scallions, nori, and sesame.
  2. Serve any remaining spicy mayo mixture alongside. Enjoy! 


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