Crispy Tuna Rice Bites

Crispy Tuna Rice Bites

We are genuinely obsessed with these right now. There is something about crispy rice bites that just hits differently, that golden crunchy base giving way to soft, seasoned rice underneath, topped with a little plant-based tuna situation that makes every bite feel like a proper treat. We keep making these for parties and gatherings and they disappear in about four minutes flat. The combo of textures and that umami punch from the toppings is just unreal. If you are looking for something to genuinely impress people tonight, this is it.

Cook: 50 min
Serves 4

Before You Start

  • Deep baking tray lined with cling film
  • Small saucepan
  • Sieve
  • Small bowl
  • Ice bath
  • Chill in freezer for 2 hours

Ingredients

  • 150g sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tsp sesame oil
  • 4 large tomatoes
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp rice vinegar
  • 1 nori sheet
  • Sriracha mayo
  • avocado
  • chives

Method

1

Cook your rice

  • In a sieve, rinse the rice under cold water for a few moments.
  • Add the rice to a pan with 250ml cold water and a big pinch of salt.
  • Bring to the boil over a high heat, cover and simmer on low for 20 minutes.
  • Remove from the heat and leave covered for 10 minutes.
  • You want the rice to overcook slightly so that it sticks together.
  • Pour the vinegar, sugar and sesame oil in a small saucepan, put on a low heat until the sugar dissolves and set to one side.
2

Prepare the tomatoes

  • Score the top of each tomato with a little cross, this will help the skin peel off easily.
  • Drop the tomatoes into the boiling water for 60 seconds, or until the skin is starting to peel off, then plunge into an ice bath.
  • Once cool, peel the skin and cut each tomato in half, remove the seeds, then cut flesh into small chunks.
    Marinade tomatoes
  • Combine soy sauce, mirin, rice vinegar and torn up nori into a small bowl and stir through the chopped tomato flesh.
3

One the rice has cooked

  • Pour over the vinegar/sugar mixture, mix well to make sure every grain is coated.
  • Line a deep baking tray with cling film and tightly pack the rice, pushing down with the back of a spoon to make sure rice is compact, this is important so that the rice sticks together later on.
  • Cover and chill in the freezer for two hours until the rice has set.
4

Once the rice has set

  • Remove from the freezer and cut into bite size squares.
  • Cover the bottom of the pan with some oil, and put on a medium to high heat.
  • Once hot, add the rice and fry on each side until golden brown and crunchy (5-8 minutes).
  • Drain onto kitchen roll to remove excess oil.
5

Assemble

  • Thinly slice the avocado.
  • Top each rice rice bite with a slice of avocado, top with ‘tuna’, drizzle over the spicy mayo and finish with a sprinkle of chives.

Tips & Variations

  • Get the rice right: We cannot stress this enough, the rice needs to be slightly overcooked and well packed before you chill it. Press it firmly into the mould or tin and give it a good hour in the fridge before slicing. Rushing this bit is the only way to mess it up.
  • Make it your own: Henry always adds a tiny drizzle of sriracha on top just before serving for a little extra heat. A sprinkle of toasted sesame seeds or a few slices of pickled jalapeño work brilliantly too.
  • Fry in batches: Do not crowd the pan when you are crisping these up. Give each piece space so they fry properly rather than steam. Ian learned this the hard way after losing a whole tray to soggy rice sadness.

Why This Works

The trick here is letting the rice overcook slightly so it gets that sticky, dense texture that holds together when you fry it. That is what gives you the proper crispy crust without the whole thing falling apart in the pan. Get that right and the rest just comes together beautifully.