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Crispy Rice Tuna Salad Bites Easy Spicy Sriracha Mayo Recipe

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Quick, crunchy, and satisfying crispy rice tuna salad bites topped with a spicy sriracha mayo, perfect for snacks or appetizers.

Ingredients

Scale
  • 1 ½ cups cooked sushi rice (preferably short-grain, cold for best crispiness)
  • 1 tablespoon toasted sesame oil
  • Salt to taste
  • Vegetable oil for frying (can substitute with avocado oil)
  • 1 can (5 oz / 142 g) tuna packed in water, drained
  • 2 tablespoons mayonnaise (full-fat or Greek yogurt as a lighter swap)
  • 1 stalk celery, finely chopped
  • 2 tablespoons green onion, thinly sliced
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons mayonnaise
  • 1 to 2 teaspoons sriracha sauce
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon lime juice

Instructions

  1. Prepare the Tuna Salad: In a medium bowl, combine the drained tuna, mayonnaise, finely chopped celery, green onions, lime juice, salt, and pepper. Mix gently until evenly incorporated. Set aside in the fridge.
  2. Form the Rice Bites: In another bowl, mix the cold cooked sushi rice with toasted sesame oil and a pinch of salt. Shape the rice into small, flat rounds about 2 inches in diameter and ½ inch thick.
  3. Heat the Pan: Pour vegetable oil into a skillet to cover the bottom by about ¼ inch. Heat over medium heat until shimmering but not smoking.
  4. Cook the Rice Bites: Place rice rounds into the hot oil without overcrowding. Fry each side for 3-4 minutes until golden brown and crispy. Flip gently.
  5. Drain and Cool: Remove rice bites and place on paper towels to drain excess oil. Let cool slightly.
  6. Make the Spicy Sriracha Mayo: Whisk together mayonnaise, sriracha, honey, and lime juice until smooth. Adjust heat to taste.
  7. Assemble the Bites: Top each crispy rice round with a spoonful of tuna salad, then drizzle or dollop the spicy sriracha mayo. Garnish with sesame seeds or green onion slices if desired.

Notes

Use cold, day-old sushi rice for best crispiness. Adjust sriracha amount to control heat. Press rice bites firmly to avoid breaking. Drain excess oil well. Baking is possible but less crispy. For vegan option, substitute tuna with mashed chickpeas and use vegan mayo.

Nutrition

Keywords: crispy rice, tuna salad, sriracha mayo, spicy appetizer, quick snack, sushi rice, tuna bites

Find it online: https://ovenmila.com/crispy-rice-tuna-salad-bites-easy-spicy-sriracha-mayo-recipe/