Crispy Rice Squares with Spicy Tuna Tartare, Avocado, Unagi Drizzle, and Jalapeño

These crispy rice squares are a perfect combination of savoury, fresh, and spicy flavours.

Topped with creamy avocado, a spicy tuna tartare mixture, a touch of unagi sauce, and a kick from the jalapeño, these bites make an impressive appetizer or snack. They're a fun twist on sushi-style bites that will impress your guests!

Ingredients:

For the Crispy Rice Squares:

• 2 cups sushi rice (or short-grain rice)

• 2 1/2 cups water

• 1/4 cup rice vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil (for frying)

For the Tuna Tartare:

• 1/2 lb sushi-grade tuna, finely diced

• 2 tablespoons of mayonnaise

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon lime juice

• 1 tablespoon chopped scallions

• 1 teaspoon toasted sesame seeds

• 1 teaspoon sriracha

For the Toppings:

• 1 ripe avocado, thinly sliced

• 1 tablespoon unagi sauce (sweet eel sauce, available at most Asian grocery stores)

• 1 fresh jalapeño, thinly sliced (seeds removed for less heat)

Instructions:

1. Prepare the Crispy Rice Squares:

• Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve a sticky rice texture.

• In a medium saucepan, combine the rice and water. Bring to a boil, then reduce to a low simmer and cover. Cook for 18-20 minutes or until the rice is tender and the water is absorbed. Let it sit, covered, for 10 minutes to steam.

• In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar dissolves. Pour this vinegar mixture over the cooked rice and stir gently to combine. Let the rice cool to room temperature.

2. Shape the Crispy Rice:

• Once the rice has cooled, lightly oil a square or rectangular dish (about 8x8 inches).

• Press the rice into the dish in an even layer, about 1/2 inch thick. Cover and refrigerate for at least 30 minutes to firm up.

3. Fry the Rice Squares:

• Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

• Once the oil is hot, cut the chilled rice block into small squares (about 2 inches each).

• Fry the rice squares in batches for about 2-3 minutes on each side, until golden and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain any excess oil.

4. Prepare the Tuna Tartare:

• In a medium bowl, combine the diced tuna, soy sauce, sesame oil, lime juice, mayonnaise, scallions, sesame seeds, sriracha, and cilantro (if using). Gently mix until well combined. Set aside in the fridge until ready to assemble.

5. Assemble the Dish:

• Place the crispy rice squares on a serving platter.

• Top each rice square with a slice or two of avocado.

• Spoon a generous amount of the spicy tuna tartare on top of the avocado, gently pressing it down so it stays in place.

• Drizzle a small amount of unagi sauce over each piece for a sweet and savoury finish.

• Garnish each square with a thin slice of jalapeño for a pop of heat.

6. Serve Immediately:

• Serve the crispy rice squares immediately while the rice is still warm and crispy. These are best enjoyed fresh!

Tips:

• For the Tuna Tartare: Make sure to use fresh, sushi-grade tuna. If you're unsure, ask your fishmonger for a recommendation. You can substitute the tuna with salmon if preferred.

• Crispy Rice Tip: To keep the rice squares extra crispy, fry them just before serving. You can prepare and chill the rice squares ahead of time..

• Tuna Variations: For added flavour, you can mix in a small amount of diced cucumber or avocado into the tuna tartare.

These crispy rice squares are a perfect balance of textures—crispy, creamy, spicy, and savoury. They look great and taste even better!!!!

Print

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Crispy Rice Squares with Spicy Tuna Tartare, Avocado, Unagi Drizzle, and Jalapeño

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Cook modePrevent screen from turning off

Ingredients

For the Crispy Rice Squares

• 2 cups sushi rice (or short-grain rice)
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for frying)

For the Tuna Tartare

• 1/2 lb sushi-grade tuna, finely diced
• 2 tablespoons of mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon lime juice
• 1 tablespoon chopped scallions
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sriracha

For the Toppings

• 1 ripe avocado, thinly sliced
• 1 tablespoon unagi sauce (sweet eel sauce, available at most Asian grocery stores)
• 1 fresh jalapeño, thinly sliced (seeds removed for less heat)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve a sticky rice texture.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce to a low simmer and cover. Cook for 18-20 minutes or until the rice is tender and the water is absorbed. Let it sit, covered, for 10 minutes to steam.
3. In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar dissolves. Pour this vinegar mixture over the cooked rice and stir gently to combine. Let the rice cool to room temperature.
4. Once the rice has cooled, lightly oil a square or rectangular dish (about 8x8 inches).
5. Press the rice into the dish in an even layer, about 1/2 inch thick. Cover and refrigerate for at least 30 minutes to firm up.
6. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
7. Once the oil is hot, cut the chilled rice block into small squares (about 2 inches each).
8. Fry the rice squares in batches for about 2-3 minutes on each side, until golden and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain any excess oil.
9. In a medium bowl, combine the diced tuna, soy sauce, sesame oil, lime juice, mayonnaise, scallions, sesame seeds, sriracha, and cilantro (if using). Gently mix until well combined. Set aside in the fridge until ready to assemble.
10. Place the crispy rice squares on a serving platter.
11. Top each rice square with a slice or two of avocado.
12. Spoon a generous amount of the spicy tuna tartare on top of the avocado, gently pressing it down so it stays in place.
13. Drizzle a small amount of unagi sauce over each piece for a sweet and savoury finish.
14. Garnish each square with a thin slice of jalapeño for a pop of heat.
15. Serve the crispy rice squares immediately while the rice is still warm and crispy. These are best enjoyed fresh!

Nutrition Facts

Calories

278

Fat

9 g

Sat. Fat

1 g

Carbs

44 g

Fiber

3 g

Net carbs

41 g

Sugar

2 g

Protein

6 g

Sodium

352 mg

Cholesterol

1 mg

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