Crispy Rice Tuna Bites
Crispy Rice Tuna Bites
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Servings
4
Prep Time
24 minutes
Cook Time
30 minutes
Golden, crispy sushi rice topped with perfectly seared tuna, spicy mayo, seasoned cucumbers, and fresh garnishes. These flavorful, bite-sized appetizers are the perfect combination of crispy, creamy, and spicy.
Author:Matt Hussey
Ingredients
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1½ cups uncooked sushi rice
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2 cups water, or as directed on the rice package
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⅓ cup seasoned rice vinegar
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1 tsp salt
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1 tsp granulated sugar
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3–4 tbsp high-heat cooking oil, divided
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3 Persian cucumbers, thinly sliced lengthwise
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1 tsp salt
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1 tsp granulated sugar
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1 tbsp low-sodium soy sauce
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1 tbsp rice vinegar
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¼ tsp sesame oil
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1 tsp chili sauce (optional)
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½ cup Kewpie or regular mayonnaise
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1 tbsp sriracha
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1 tsp rice vinegar
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¼ tsp granulated sugar
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1 lb tuna steaks, approximately 1 inch thick
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1 tbsp Blackstone Blackened Steak Seasoning
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2 green onions, thinly sliced
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1 serrano pepper, thinly sliced (optional)
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1 tsp sesame seeds
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Sriracha, for drizzling (optional)
Crispy Rice
Seasoned Cucumbers
Spicy Mayo
Tuna and Toppings
Directions
The day before serving, cook the sushi rice with the water according to the package instructions. Transfer to a large bowl and gently stir in the seasoned rice vinegar, salt, and sugar until evenly combined.
Line a rimmed sheet pan with aluminum foil and lightly coat with oil. Firmly press the rice into an even layer approximately ¾ inch thick. Cover with another sheet of lightly oiled foil and refrigerate overnight until firm.
Place the sliced cucumbers in a bowl with the salt and sugar. Gently toss to coat and let sit for 10 minutes. Add the soy sauce, rice vinegar, sesame oil, and optional chili sauce. Mix well and set aside.
In a separate bowl, combine the mayonnaise, sriracha, rice vinegar, and sugar. Stir until smooth and refrigerate until ready to serve.
Preheat your Blackstone griddle to medium heat, leaving one side on low. Pat the tuna steaks dry and season both sides with Blackstone Blackened Steak Seasoning.
Remove the chilled rice from the refrigerator and cut into approximately 16 bite-sized rectangles.
Add 2 tablespoons of cooking oil to the griddle. Place the rice cakes onto the hot surface and cook for approximately 3 minutes per side, or until golden brown and crispy. Add additional oil as needed, then move the rice cakes to the cooler side of the griddle.
Increase a separate section of the griddle to high heat and add the remaining oil. Sear the tuna steaks for 1–2 minutes per side for a pink centre, adjusting the cooking time based on thickness and desired doneness.
Remove the tuna from the griddle and transfer to a clean cutting board. Thinly slice against the grain.
To assemble, spread a small amount of spicy mayo onto each crispy rice cake. Top with sliced tuna and a few strips of seasoned cucumber.
Spoon a little cucumber dressing over the tuna, then garnish with sliced green onions, optional serrano peppers, and sesame seeds. Finish with a drizzle of sriracha, if desired.
Serve immediately while the rice is warm and crispy.
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