Ahi Tuna – FoodWatcher

Spicy Tuna Crispy Rice

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter. This Spicy Tuna Crispy Rice is one of my all-time favorite appetizers, especially during the warmer weather months! This Spicy…

The post Spicy Tuna Crispy Rice appeared first on The Defined Dish.

This Spicy Tuna Crispy Rice is one of my all-time favorite appetizers, especially during the warmer weather months!

This Spicy Tuna Crispy Rice is the perfect small bite to enjoy your favorite sushi flavors without having to worry about the technicality of making sushi. Since this recipe is so simple, both the texture of the crispy rice paired with the finely diced tuna and the blend of classic flavors can shine!

A close-up shot white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

The base is leftover sushi rice fried in avocado oil. Then, the crispy rice squares are topped with delicious sushi-grade ahi tuna tossed in a flavorful sauce and green onions. This appetizer is finished with a sprinkle of Furikake and a thin slice of jalapeño. Yum!

Ingredients:

Sushi Grade Ahi Tuna
Green Onions
Toasted Sesame Oil
Soy Sauce
Kewpie Mayo
Sriracha
Salt
Sushi Rice
Avocado Oil
Jalapeno
Furikake

Step-by-Step:

step one: make the spicy tuna

Mix all the spicy tuna ingredients in a bowl and chill in the fridge.

A clear glass bowl of the spicy tuna and sauce mixture sitting on a blue countertop. A white dish of spices, green onions, and jalapenos also on the counter.

step two: prep the rice

Cut the day-old sushi rice into 1-inch squares, about 1/2 inch tall.

A wooden cutting board with rice cut into rectangles. A knife sits on the edge of the cutting board. Green onions, jalapenos, and a white dish of spices are also on the countertop.

step three: fry the rice squares

Heat avocado oil in a skillet and fry the rice squares until golden brown and crisp (3-4 mins per side). Drain on a paper towel and sprinkle with salt.

A black pan with a gold handle cooking the crispy rice. The pan is on a blue countertop, and a small dish of spices, green onions, and jalapenos are also on the counter.

step four: top and serve!

Top the crispy rice with spicy tuna, furikake, and a jalapeño slice.

recipe FAQs:

Can I use any rice other than sushi rice?

This recipe really works best specifically with sushi rice to get that perfect crispy texture when fried in the avocado oil. If you need to, you can try a different variation of white rice but it likely won’t stick together as well as the sushi rice does!

where can I find sushi-grade ahi tuna?

You can find sushi-grade ahi tuna at almost any fish market, and even many grocery store seafood counters will have it! Sometimes it will come frozen, but I promise it is great.

I’m not a huge fan of spice. Can I adapt this recipe?

You can limit the sriracha added and skip the jalapeño slices, if you prefer!

What’s furikake?

Furikake is a Japanese condiment that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt. If you can’t find, you can top with chopped seaweed or even just sesame seeds!

I can’t wait to hear your thoughts on this recipe! Make sure to comment below after you try it.

Looking for more sushi-inspired recipes? Try these!

Baked Salmon Sushi Bowls

Watermelon and Tuna Sashimi

Hawaiian-Inspired Spicy Tuna Poke

Spicy Tuna Crispy Rice

Servings rice bites

Calories 105kcal

Author Alex Snodgrass

Ingredients

For the Spicy Tuna:

8 ounces sushi grade ahi tuna diced fine
2 green onions minced
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons kewpie mayo
2 tablespoons sriracha
Salt to taste

For the rest:

1 cup prepared sushi rice cooled and stored for 1-2 days (see note)
Avocado oil
Thinly sliced jalapeno
Furikake

Instructions

Mix all the spicy tuna ingredients in a bowl and chill in the fridge.
Cut the day-old sushi rice into 1-inch squares, about 1/2 inch tall.
Heat avocado oil in a skillet and fry the rice squares until golden brown and crisp (3-4 mins per side).
Drain on a paper towel and sprinkle with salt.
Top the crispy rice with spicy tuna, furikake, and a jalapeño slice.

Notes

Prepared Sushi Rice: To store, I place the rice into a container and press it down into an even layer. That way when it is time to make this recipe, you will just need to cut it into 1-inch squares.

Nutrition

Food Photography and Styling by Eat Love Eats.

The post Spicy Tuna Crispy Rice appeared first on The Defined Dish.

Watermelon and Tuna Sashimi

A close up shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. You can see the watermelon and the ahi tuna layered, topped with microgreens, goat cheese, and sauce. Bring the sushi restaurant home with this Watermelon and Tuna Sashimi! A light and refreshing dish that definitely packs a…

The post Watermelon and Tuna Sashimi appeared first on The Defined Dish.

Bring the sushi restaurant home with this Watermelon and Tuna Sashimi! A light and refreshing dish that definitely packs a flavorful punch.

This is a top-down shot of the finished Watermelon and Tuna Sashimi dish on a white, rectangular serving platter. The ahi tuna and watermelon on layered on the platter, with microgreens and goat cheese crumbles. Some microgreens are also scattered on the white countertop beneath the platter. Off to the left is a white bowl of the ponzu sauce.

This is a creation from my last trip to Kauai and we quickly became obsessed! The fresh fish, fresh fruit, and peppers are just so satisfying. Aside from the flavor, one of my favorite things about this recipe is that it comes together really quickly. You start by whisking together a few flavorful ingredients to create a delicious sauce, and then all you need to do is slice your tuna and watermelon, assemble, and serve!

This dish is finished with a drizzle of olive oil and some flakey salt for a savory touch. Plus, the vibrant microgreens add a really fresh element, and the creamy goat cheese brings a slightly tangy flavor to this Watermelon and Tuna Sashimi dish. Once you add the ponzu mixture, this flavor combination will blow you away!

Ingredients:

Garlic
Thai Chile (or Hawaiian Chile if you can find!)
Toasted Sesame Oil
Ponzu
Sashimi or Sushi-Grade Ahi Tuna
Watermelon
Extra Virgin Olive Oil
Flakey Salt
Microgreens
Goat Cheese

A top-down shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. The ahi tuna and watermelon are cut into domino shapes and layered on the tray. Crumbled goat cheese and microgreens sit atop it.

Step-by-Step:

Step One: Make the sauce

In a small bowl, whisk together the garlic, chile, sesame oil, and ponzu. Set aside to allow flavors to meld.

Step Two: slice the tuna

Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.

step three: plate the tuna and watermelon

Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices. Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.

This image shows a white platter with domino-size pieces of watermelon and ahi tuna layered on it. There is a silver spoon on the bottom right of the image with some sauce from a white bowl next to it. To the left of the platter are two white bowls, one containing green and purple microgreens and the other containing crumbled goat cheese.

Step Four: add the sauce

Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.

Step Five: Finish and serve!

Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture. Serve and enjoy!

Recipe FAQs:

where can I find sushi-grade ahi tuna?

I recommend looking at a fish and seafood market near you! Some grocery stores sell sushi-grade tuna, too. They may be frozen in your market but I promise that is super fresh once defrosted!

Do I need to use a specific type of microgreen?

I used Daikon radish microgreens for this recipe, but you can use any type of microgreen you have available to you!

I can’t find Hawaiian chile. what should I use instead?

Thai chile will work great, too!

cheese with fish? are you sure?

Trust me, the brightness and creaminess of the goat cheese adds such a great flavor to this dish. But if you prefer to keep this dairy-free, feel free to omit.

I hope this Watermelon and Tuna Sashimi brings a vacation vibe to your next meal! Comment below if you try it!

Looking for more TUNA recipes? Try these!

Hawaiian-Inspired Spicy Tuna Poke

Seared Tuna and Soba Noodle Stir Fry Bowls

Tuna Hand Rolls

Seared Tuna Lettuce Cups with Wasabi Aioli

Watermelon and Tuna Sashimi

Servings servings

Calories 336kcal

Author Alex Snodgrass

Ingredients

1 garlic clove minced
1 hawaiian or thai chile very thinly sliced
1 tablespoon toasted sesame oil
¼ cup ponzu
½ pound Sashimi or Sushi-grade Ahi Tuna
¾ cup watermelon cut into thin domino-size slices
1 tablespoon extra virgin olive oil
¼ teaspoon flakey salt
¼ cup microgreens (I used Daikon radish microgreens here)
1 tablespoon crumbled goat cheese

Instructions

In a small bowl, whisk together the garlic, chile, sesame oil and ponzu. Set aside to allow flavors to meld.
Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.
Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices
Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.
Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.
Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture.

Nutrition

Food Photography and Styling by Eat Love Eats.

The post Watermelon and Tuna Sashimi appeared first on The Defined Dish.