Ingredients
Scale
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 8 oz fresh tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 1 green onion, thinly sliced
- 1 tbsp vegetable oil for frying
Instructions
- Cook sushi rice with water until tender. Let it cool slightly.
- Mix rice vinegar, sugar, and salt, then fold into the cooked rice.
- Shape the rice into small patties and refrigerate for 10 minutes to firm up.
- Heat vegetable oil in a pan over medium heat. Fry rice patties until golden and crispy on both sides.
- In a bowl, combine diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and green onion.
- Top each crispy rice patty with a spoonful of the spicy tuna mixture.
- Serve immediately.
Notes
- Use fresh sushi-grade tuna for best results.
- Adjust sriracha to taste for desired spiciness.
- Serve with extra soy sauce or wasabi if preferred.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Japanese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 patty with topping
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg