Spicy Tuna Crispy Rice Cakes
Nutrition per serving
Ingredients
- 250g sushi rice
- 400ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 280g canned tuna in water, drained (2 cans)
- 3 tbsp light mayonnaise
- 1 tbsp sriracha, plus more to serve
- 1 tsp soy sauce
- 1 ripe avocado, diced
- 1 tbsp sesame seeds
- 2 spring onions, thinly sliced
- Cooking spray or 1 tsp neutral oil
Instructions
Cook the sushi rice in the water until tender, then fold through the rice vinegar and sugar. Tip into a lightly oiled baking dish, press into a 2cm-thick slab and chill 30 minutes (or 15 in the freezer).
Turn out the chilled rice and cut into 8 neat rectangles.
Heat a non-stick skillet over medium-high, mist with oil and fry the rice cakes 3-4 minutes per side until deeply golden and crisp at the edges.
Mix the drained tuna with the mayonnaise, sriracha and soy sauce until creamy.
Pile the spicy tuna onto each crispy rice cake and top with diced avocado, sesame seeds and spring onions.
Serve at once with extra sriracha on the side - the contrast of hot crisp rice and cool creamy tuna is the whole point.
I first had crispy rice at a sushi place and immediately wanted it at home — this is the weeknight version. Seasoned sushi rice gets pressed, chilled and fried until the edges go deeply golden and shatter-crisp. On top goes canned tuna whipped creamy with light mayo and sriracha, then cool diced avocado, sesame seeds and spring onions. It eats like sushi but lands like a proper lunch: 810 calories with real protein, so it genuinely builds healthy weight. Honestly, the hot-crisp / cool-creamy contrast is the whole dish.
