Spicy Tuna Crispy Rice Sushi (gluten free, vegan option)
Spicy Tuna Crispy Rice Sushi is always my sushi restaurant favorite order. This Spicy Tuna Crispy Rice recipe bursts with flavor and convenience, making it perfect for hectic weeknights or a light and quick snack.
Servings: 2 servings
Ingredients
For Tuna Version:
- 1 sushi-grade tuna steak thinly sliced
- 2-3 tablespoon mayo
- 1-2 teaspoon sriracha sauce
For Vegan Version:
- 1 cup frozen carrot tots or tater tots
- 1-2 large carrots peeled and roughly chopped
- 2-3 tablespoon vegan mayo
- 1-2 teaspoon sriracha sauce
For the Crispy Rice:
- 2 cups sticky rice homemade or microwavable
- 1 avocado
Instructions
- Cook the rice: Prepare the microwavable rice according to package instructions. While hot, option to mix in the rice vinegar. Add to aline loaf pan and press firmly to create a 1-inch thick layer. Press firmly. Refrigerate for 1-2 hours.
- Chill and air fry: Remove the rice from refrigerator and cut into 1″ x 1 1/2″ slices. Preheat your air fryer to 390°F (200°C). Once preheated, arrange the rice cakes in a single layer and cook for 7-9 minutes, or until golden brown and crispy.
- Prepare the topping - Tuna version: Food process the carrots until finely chopped. Combine the mashed carrot tots and chopped carrots in a bowl. Mix the sliced tuna with vegan mayo and sriracha to your desired spice level.
- Prepare the topping - Vegan version: Mix the vegan mayo, sriracha, choped carrots and tots together in a large bowl.
- Assemble and enjoy: Arrange the crispy rice cakes on plates. Top each with avocado slices, followed by your prepared tuna or vegan "tuna" mixture. Garnish with avocaodo and optional toppings and enjoy!