Irresistible Spicy Tuna Rice Cakes (Viral Style) Recipe

When I first stumbled upon the concept of Spicy Tuna Rice Cakes, I felt like I had discovered the culinary equivalent of a hidden treasure. Imagine crispy rice cakes topped with spicy tuna, drizzled with creamy sauces, and garnished with fresh veggies. Each bite bursts with flavor, crunch, and that delightful umami kick that makes your taste buds dance like they just won the lottery. The aroma alone can lure in even the most cautious eaters, making them wonder what magic is bubbling away in your kitchen. For more inspiration, check out this Garlic Butter Green Beans recipe.

This dish transcends mere meals; it’s a celebration on a plate. Whether you’re hosting a lively get-together or just need a quick snack after an exhausting day, these Spicy Tuna Rice Cakes are always a crowd-pleaser. I still remember the first time I served these at a family gathering; everyone was raving about how delicious they were, and suddenly I was the star of the show! If you’re ready for an unforgettable flavor experience that will leave your guests begging for seconds, then buckle up because we’re diving into this exciting recipe! perfect side dish for rice cakes.

I’ll never forget the looks on my friends’ faces when they tried these rice cakes for the first time; their eyes widened as if they had just tasted heaven.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious seafood alternative.

• Cooked Sushi Rice: Use short-grain sushi rice for its sticky texture that holds everything together perfectly.
• Canned Tuna: Opt for high-quality tuna packed in water or oil; it enhances flavor without breaking the bank.
• Mayonnaise: A good quality mayonnaise adds creaminess; Japanese mayo is particularly tasty here.
• Sriracha Sauce: This spicy sauce gives your tuna a kick; adjust according to your heat tolerance!
• Green Onions: Chopped green onions add a fresh crunch and vibrant color to your dish.
• Sesame Oil: A drizzle of sesame oil elevates the dish’s flavor profile with its nutty essence.
• Nori Sheets: Cut into strips for garnish; they bring an authentic touch and extra umami flavor.
• Vegetable Oil: For frying; use something neutral like canola oil to avoid overpowering other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Rice Base: Start by cooking 1 cup of sushi rice according to package instructions until fluffy and sticky. Let it cool slightly before handling.

Mix Your Tuna Filling: In a bowl, combine drained canned tuna with mayonnaise and Sriracha sauce. Add chopped green onions and sesame oil, mixing well until creamy.

Form Your Rice Cakes: Wet your hands and take small handfuls of cooled sushi rice, pressing them into flat round cakes about ½ inch thick.

Fry Those Cakes!: Heat vegetable oil in a skillet over medium-high heat. Once hot, gently place rice cakes in the pan and fry until golden brown on both sides—about 3-4 minutes per side.

Add Final Touches: Remove from heat and drain excess oil on paper towels. Top each cake generously with the spicy tuna mixture and finish off with nori strips.

Serve Warm & Enjoy!: Serve immediately while they’re still warm for maximum crispiness! Pair them with extra Sriracha or soy sauce for dipping if desired. tasty pasta to serve alongside.

Now that you’ve mastered this mouthwatering recipe, you’re ready to wow friends and family alike! Enjoy every crispy bite while basking in your newfound culinary fame.

Perfecting the Cooking Process

Start by preparing the rice cakes first, then mix the spicy tuna while they cool for perfect timing.

Add Your Touch

Feel free to swap out ingredients like regular mayonnaise for sriracha mayo or add fresh herbs for an extra kick.

Storing & Reheating

Store leftover Spicy Tuna Rice Cakes in an airtight container in the fridge. To reheat, gently warm them in a skillet to retain their crispness.

Sometimes I whip these up when friends come over, and their eyes light up like kids on Christmas morning!

FAQ

What type of rice works best for Spicy Tuna Rice Cakes?

Short-grain sushi rice yields the best texture and stickiness for these cakes.

Can I make these rice cakes ahead of time?

Yes, prepare the rice cakes and store them in the fridge until ready to serve.

How can I make these rice cakes vegetarian?

Substitute spicy tuna with mashed avocado or chickpea salad for a delightful vegetarian option. hearty main course option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spicy Tuna Rice Cakes

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• Author: Mia Hanry
• Total Time: 25 minutes
• Yield: Serves approximately 4 (makes about 8 rice cakes) 1x

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Description

Spicy Tuna Rice Cakes are a delightful fusion of crispy textures and bold flavors. These savory treats feature perfectly fried rice cakes topped with creamy, spicy tuna and fresh veggies, making them a hit at any gathering or as a quick snack. With their irresistible crunch and umami kick, each bite is a celebration of taste that will have your guests clamoring for more.

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Ingredients

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• 1 cup cooked short-grain sushi rice
• 1 can (5 oz) high-quality canned tuna, drained
• 3 tbsp mayonnaise (preferably Japanese)
• 1 tbsp Sriracha sauce (adjust to preference)
• 2 green onions, chopped
• 1 tsp sesame oil
• 2 sheets nori, cut into strips
• Vegetable oil for frying

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Instructions

1. Prepare the Rice Base: Cook sushi rice according to package instructions until fluffy and sticky. Allow to cool slightly.
2. Mix the Tuna Filling: In a bowl, combine drained tuna with mayonnaise and Sriracha. Add green onions and sesame oil; mix until creamy.
3. Form Rice Cakes: Wet hands and shape cooled sushi rice into flat round cakes about ½ inch thick.
4. Fry the Cakes: Heat vegetable oil in a skillet over medium-high heat. Fry rice cakes until golden brown on both sides, about 3-4 minutes each side.
5. Add Final Touches: Drain excess oil on paper towels, top with spicy tuna mixture, and garnish with nori strips.
6. Serve Warm: Enjoy immediately while crispy; serve with extra Sriracha or soy sauce if desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 rice cake (45g)
• Calories: 180
• Sugar: 0g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 15mg