Crispy Tuna Rice Bites

Super simple
Super simple
Super simple
Super simple
0:50 m

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!

Start cooking ➞




For the rice

<item-todo-done>150g sushi rice<item-todo-done><item-todo-done>3 tbsp rice vinegar<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>1 tsp sesame oil<item-todo-done>

For the 'tuna'

<item-todo-done>4 large tomatoes<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp mirin<item-todo-done><item-todo-done>2 tsp rice vinegar<item-todo-done><item-todo-done>1 nori sheet<item-todo-done>

To serve

<item-todo-done> Sriracha mayo<item-todo-done><item-todo-done> avocado<item-todo-done><item-todo-done> chives<item-todo-done>

Before you start

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

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.

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.

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.

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.


  • 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.
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