Spicy Tuna on Crispy Rice
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Cooked sticky rice
2 cup(s)
Uncooked tuna
6 oz, finely chopped
Light mayonnaise
2 Tbsp
Sriracha hot sauce
1 tsp
Toasted sesame oil
1 tsp
Table salt
⅛ tsp
Jalapeño pepper
1 medium, thinly sliced
Instructions
1
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.
2
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.
3
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.
4
Serving size: 2 pieces
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