Crispy Rice Tuna Bites with Watermelon Mint Salsa

Photo courtesy istock

Makes 16 bites | 30 minutes plus chill time 

Equipment 

• 8×8-inch baking pan 

• Parchment paper 

• Fine-mesh strainer 

• 10–12-inch heavy skillet (cast iron works best) 

• Instant-read or frying thermometer (helpful, not required) 

• Paper towels and a slotted spatula 

Ingredients 

Crispy Rice 

• 1 cup uncooked sushi rice (short-grain) 

• 1¼ cups water 

• 2 tbsp rice vinegar 

• 1 tbsp sugar 

• ½ tsp kosher salt 

• 1½–2 cups neutral oil (canola, vegetable or avocado), for frying 

Spicy tuna 

• 8 oz sushi-grade (sashimi-grade) ahi tuna, cut into ¼-inch dice (about 1 cup) 

• 2 tbsp mayonnaise 

• 1½ tsp sriracha 

• 1 tsp toasted sesame oil 

• 1 tsp soy sauce 

Topping 

• ¾ cup Grady’s Garden Watermelon Mint Salsa 

• 1 tsp black sesame seeds (optional)

• 2 scallions, green parts only, thinly sliced (optional)

Directions

1. Cook and season the rice (about 30 minutes, one day ahead if you like) 

1. Rinse the rice in a strainer under cold water, swirling it with your hand, for about 1 minute or until the water runs mostly clear. 

2. Cook it with 1¼ cups water in a rice cooker, or in a covered saucepan: bring to a boil, then lower to the lowest heat for 15 minutes. Turn off the heat and let it sit, covered, for 10 minutes. 

3. While the rice cooks, stir the rice vinegar, sugar and salt together until dissolved. 

4. Transfer the hot rice to a large bowl. Pour in the vinegar mixture and gently mix. You should have about 3 cups of seasoned rice. 

2. Press and chill (1 hour minimum) 

1. Line the 8×8 pan with parchment, leaving extra hanging over two sides to use as handles. 

2. Spread the warm rice in the pan. Lay a second sheet of parchment on top and press down firmly with the bottom of a flat measuring cup until it’s tightly packed and even, about ¾ inch thick. 

3. Cover and refrigerate for at least 1 hour, or up to overnight. Cold, firm rice holds its shape when it fries. 

4. Once chilled, lift the rice block out using the parchment handles and place it on a cutting board. 

5. Wet a sharp knife and cut the block into 4 strips, then cut each strip into 4 pieces. That gives you 16 squares, each about 2×2 inches. Rewet the knife between cuts. 

3. Tuna prep

1. Keep the diced tuna in the refrigerator until you’re ready to assemble. In a small bowl, stir together the mayo, sriracha, sesame oil and soy sauce. 

4. Fry (about 15 minutes) 

1. Pour oil into the skillet to a depth of ½ inch. Heat it over medium-high to 350°F. Without a thermometer, it’s ready when a grain of rice sizzles right away. 

2. Fry 4–5 pieces at a time, leaving space between them, for 2–3 minutes per side, until deep golden and crisp. Stand back a little, since the rice can spatter. 

3. Drain them on paper towels and sprinkle with a pinch of flaky salt while hot. Let them cool for 5 minutes before topping. 

5. Assemble and serve (within 30 minutes) 

1. Gently fold the tuna into the spicy mayo just before assembly. 

2. Top each rice square with 1 tbsp spicy tuna. 

3. Add 2 tsp salsa to each. 

4. Finish with a pinch of black sesame seeds and a few scallion slices. 

5. Serve right away while the rice is still crisp.