Spicy Tuna on Crispy Rice
This enticing appetizer is a standard at sushi restaurants, where the rice is often pan-fried or deep-fried in oil. We skip the oil and instead crisp the rice in an air fryer with just a spritz of cooking spray. We call for cooked sticky rice, which you can make yourself or purchase precooked (look for it on the Asian foods aisle). If using the store-bought kind, you’ll likely need to warm it up to restore its sticky texture. When choosing tuna to eat raw, look for the freshest you can find; frozen might be your best option.
Cooked sticky rice
6 oz, finely chopped
Sriracha hot sauce
Toasted sesame oil
1 medium, thinly sliced
- Line a 9 x 5–inch loaf pan with plastic wrap. Spoon the rice into the pan. Using damp hands, firmly press the rice into the bottom of the pan. (You can use a dampened measuring cup to help press the rice down.) Using the plastic wrap, lift the rice out of the pan. If it holds together, you’ve compressed it enough; if not, press it down more firmly. Lift the rice out of the pan and cut it in half lengthwise; cut crosswise into 8 rows to make 16 pieces total.
- Preheat an air fryer, if necessary, to 400°F. Line the air fryer basket with parchment paper. Arrange 8 rice pieces in the basket with some space between them. Coat the tops with cooking spray. Air-fry until just starting to turn golden brown and the tops feel crispy, 6 to 8 minutes. Turn the rice pieces over, coat with cooking spray, and air-fry another 6 to 8 minutes on the second side. Remove from the air fryer. Repeat the process with the remaining rice.
- Meanwhile, in a medium bowl, stir together the tuna, mayonnaise, sriracha, sesame oil, and salt. Spoon the tuna mixture evenly over the rice pieces; top each piece with 1 jalapeño slice.
- Serving size: 2 pieces