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