A Restaurant-Style Appetizer That’s Crunchy, Creamy, and Unforgettably Bold
This elegant small plate is a modern classic made famous by upscale sushi bars and trend-setting izakayas. At its heart is a base of golden, pan-fried sushi rice—crisp on the outside, soft within—topped with a creamy, fiery spicy tuna mix that hits all the right notes: rich, tangy, and umami-packed. It’s a luxurious yet simple dish that’s as satisfying to make as it is to eat. Serve these bite-sized gems as a chic appetizer or a dinner party stunner—they’re guaranteed to disappear fast.
Ingredients
Serves 4 as an appetizer (makes 12–16 pieces)
For the crispy rice
- 2 cups cooked sushi rice, cooled (about 400g)
- 1 tbsp rice vinegar
- ½ tsp sugar
- ½ tsp salt
- 2 tbsp neutral oil, for pan-frying
For the spicy tuna
- 150g sashimi-grade tuna, finely diced (5.3 oz)
- 2 tbsp Japanese mayonnaise (Kewpie preferred)
- 1 tsp sriracha or gochujang
- ½ tsp soy sauce
- 1 tsp sesame oil
- Optional: 1 tsp chopped spring onions or chives
To finish
- Thinly sliced avocado (optional)
- Toasted sesame seeds
- Nori flakes or furikake
- Shiso leaves or microgreens for garnish
Instructions
Season the cooked sushi rice with rice vinegar, sugar, and salt, mixing gently to avoid mashing the grains. Press the rice firmly into a clingfilm-lined square or rectangular dish, about 2cm thick. Chill in the fridge for at least 1 hour until fully set and firm.
Once chilled, cut the rice into uniform bite-sized rectangles or squares. Heat neutral oil in a non-stick pan over medium-high heat. Working in batches, pan-fry the rice cakes until deeply golden and crisp on both sides—about 3–4 minutes per side. Transfer to a paper towel-lined rack to drain.
Meanwhile, prepare the spicy tuna by mixing the diced tuna, Japanese mayo, sriracha, soy sauce, and sesame oil in a bowl. Fold in chopped spring onions or chives if using. Taste and adjust heat to your liking.
Top each warm rice block with a spoonful of spicy tuna, a slice of avocado if desired, and a sprinkle of toasted sesame seeds and nori flakes. Garnish with a small leaf of shiso or microgreens to finish.
Cooking Tips
Use slightly sticky sushi rice—short-grain or koshihikari works best—for optimal shape and texture. Chilling the rice slab is essential; it helps the blocks hold together while frying. When pan-frying, don’t rush—let each side become fully crisp before flipping. For variation, torch the spicy tuna lightly before serving for added depth and drama. This dish is all about contrast: hot and cold, crispy and creamy, rich and refreshing. Serve immediately for the best experience.
