Spicy Tuna Crispy Rice

Name: Spicy Tuna Crispy Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 200 g Rice (200g leftover rice); 200 g Tuna (200g tuna); 2 tbsp Mayonnaise (2 tbsp mayonnaise); 2 tbsp Sriracha (2 tbsp sriracha sauce); 1 tbsp Jalapeño (1 tbsp jalapeños from a tin or fresh, finely chopped); ½ tsp Black Pepper (1/2 tsp black pepper); 0 pieces Sea Salt (pinch sea salt); 1 tsp Mild Chili Flake (1 tsp mild chilli flakes); 1 tsp Dried Garlic Flake (1 tsp garlic flakes); 2 tsp Coriander Seed (2 tsp chopped coriander)

Spicy Tuna Crispy Rice - Appetizers (American)

25 minAmerican

Servings4

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Dairy Free
Pescatarian
Halal

Steps

1Get your leftover rice and your heart-shaped tin. Add a quarter of your rice to one of the tins and compress the rice down into the tin. Repeat this step for all 4 tins and then place them into the freezer for 20 minutes or until hard on the outside.
2Meanwhile, combine all of your tuna topping ingredients in a bowl and mix them together. Set aside.
3Once your rice is hard, gently pop them out of its tins. Place a non-stick frying pan on high heat and drizzle in 1 tbsp of vegetable oil. Add in your rice hearts and leave to fry for 5 minutes on high heat or until it's golden on the bottom. You should know that they're ready because you'll be able to see golden bits on the edges of the underside of your rice hearts. Once golden flip over and fry for a further 5 minutes. Remove from the pan and serve up with your tuna topping, chilli flakes, garlic flakes, and coriander. Enjoy!