Crispy Tuna Rice Bites
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
Ingredients
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.
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.