Vegan Crispy Tuna Rice Bites BOSHTV

Crispy Tuna Rice Bites

  • Super simple
  • 0:50 m
  • 12 ingredients

Looking for a tasty little snack to serve at your next plant-based party? We don't want to brag, but we have created a light bite that tastes just like spicy tuna - and I'm not sure anyone would know the difference. Made using diced tomatoes, these spicy tuna bites are one of the best things we've created in ages!

Serves: 4

Ingredients

For the rice

  • 150g sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tsp sesame oil

For the 'tuna'

  • 4 large tomatoes
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp rice vinegar
  • 1 nori sheet

To serve

  • Sriracha mayo
  • avocado
  • chives

Before you start

Small saucepan | Large pot of boiling water | Baking tin lined with cling film | Wide frying pan

Step 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.

Ingredients

  • 150g sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tsp sesame oil

Step 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.

Ingredients

  • 4 large tomatoes
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp rice vinegar
  • 1 nori sheet

Step 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.

Step 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.

Step 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.

Ingredients

  • Sriracha mayo
  • avocado
  • chives