Crispy Sushi Rice Cakes with Spicy Ponzu Tuna
Servings: 12 Cakes
Ingredients
- 1 cup sushi rice
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- Avocado oil spray
- ½ pound sushi-grade tuna finely chopped
- 3 tablespoons Marukan Yuzu Ponzu
- 4 tablespoons Kewpie mayonnaise
- 1 – 2 teaspoons sriracha to taste
- 2 green onions very finely chopped
- Black sesame seeds
- Sliced jalapeno peppers
Instructions
- Cook the sushi rice according to the package directions. Stir in the Marukan Seasoned Gourmet Rice Vinegar.
- Line a 9-by-7-inch (or similar) pan with plastic wrap. Firmly press the rice into the pan, evening out the top. Place another piece of plastic wrap on top and freeze for 60 minutes or until firm. Carefully remove the rice block from the pan and cut it into rectangles.
- Preheat the air fryer to 350°F. Spray the air fryer lightly with oil spray. Place rice cakes in the basket, leaving space between them. Spray the tops generously with avocado oil. Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy on the outside. Work in batches if needed.
- In a bowl, combine the tuna, Marukan Yuzu Ponzu, mayonnaise, sriracha, and green onions. Mix gently.
- Top each crispy rice cake with a spoonful of the spicy yuzu tuna. Finish with a sprinkle of sesame seeds and a slice of jalapeno.
Nutrition
Calories: 87kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 94mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 0.05g | Vitamin A: 433IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.5mg
