Tuna Gochujang Crispy Rice Bites

Asian-inspired Appetisers:

Crispy rice is one of those things having a real moment right now…it’s popping up on social feeds everywhere, and for good reason…a gamechanger for Asian-inspired appetisers.

It makes such a great alternative canapé base, especially for bite-size flavours.

My own introduction to crispy rice goes way back to my travel days.

I had a then-boyfriend who would intentionally overcook rice so it stuck to the bottom of the pot and turned golden and crunchy.

At the time, I thought it was some quirky kitchen mishap… but one bite in and I was hooked.

For years after, I found myself doing the exact same thing, just to get that nutty, crispy layer.

While crispy rice hasn’t been a regular feature at my dinner table lately, I’ve realised it’s a perfect canvas for Asian-inspired appetisers.

Little bite-sized squares or rounds of golden, crunchy rice topped with fresh, Korean flavoured toppings- they’re elegant, fun, and have that “can’t-stop-at-one” effect…plus they’re a pretty healthy option so you can afford to have more than one.

One of my favourite toppings? Tuna gochujang & avocado.

Seafood and avocado are a natural match for this base…think sushi vibes but with a crackly, toasty twist.

Gochujang which is a Korean Chilli paste, popular in Korean cuisine with its savoury sweet and spicy flavour, that has made just as much of an entrance to Western kitchens through socials.

It is made from a combination of red chilli peppers, fermented soy beans & glutinous rice predominantly and can be used to drizzle over just about everything from meats, to seafood, to veges leaving its confident umami stamp.

The heat from the gochujang in this recipe, the freshness of the tuna, and the buttery avocado all mingle together on that crispy base… it’s a little party in every bite.

Maybe just put a coupleof these Asian-inspired appetisers aside for yourself before you hand them around!

Korean-inspired Appetiser:

(Serves 12 Prep 40 Mins)

You will Need:

White Rice:

White rice is a short-grain rice which is what I have used in this recipe & it works well. Your other other alternative is sushi rice (glutinous rice) for a sticky, compact texture that holds its shape when crisped. White rice should work just as well so long as you cool it prior to frying. It really comes down to what texture you prefer.

Water:

Add the same quantity of water to rice for cooking the rice. Rice would have to be one of the dirtiest ingredients, generally speaking, so rinsing it is advisable.

Sea Salt:

Adding a bit of salt to season the rice & enhance its natural flavour is all you want to do. I use sea salt. Use whatever you have in your pantry.

Grapeseed Oil:

A light, neutral oil with a high smoke point, that helps crisp the rice without overpowering other flavours. Grapeseed is a good option. Alternatively, use coconut oil. Steer away from Olive oil as it can leave a strong aftertaste.

Gochujang:

Gochujang is a Korean fermented chilli paste that adds a deep, savoury heat and a hint of sweetness. Easily found at any regular supermarket or your Asian supermarket.

Light Soy Sauce:

Light Soy sauce brings not only salt to the dish but also umami depth without being overly intense. Don’t use dark soy.

Sesame Oil:

Whilst toasty and aromatic, bringing warmth and nutty richness to the dish, sesame oil can be intense so you don’t need alot of it.

Kewpie Mayonnaise:

This Japanese-style mayo is richer, smoother, creamier & tangier than Western mayo’s due to only using egg yolk & a blend of vinegars. It is slightly sweet & perfect for balancing out the gochujang.

Sriracha:

I think the sriracha adds a vibrant chilli flavour with gentle heat and garlicky depth, of course depending on the amount you use. But the heat is different to the Gochujang. Add more if you like a bit of heat.

Garlic Paste: 

I use a ready-prepared garlic paste from the refrigerator of the fresh produce section at the supermarket. It is smooth and concentrated, infusing a mellow, savoury base note.

Avocado:

I love avocados…so long as they are not overripe! Soft and buttery, adding cool creaminess to balance the bold flavours of the Gochujang & Sriracha. The soft green colour contrasts nicely with the crispy rice & tuna topping.

Raw Tuna:

Ideally use fresh, sashimi-grade Tuna for a clean, silky texture. It should be almost melt-in-your-mouth.

Green Onions:

Again, the garnish should always contrast the dish in colour & texture. Green onions (spring onions) are bright, fresh, and slightly sharp, adding that pop of colour and crunch.

Chives:

Chives have a lovely onion flavour & even though they are also green, they add a little more to the garnish.

Black & White Sesame Seeds:

Black sesame seeds are earthy and slightly bitter & white sesame seeds are nutty & toasty. Both add visually to the appetiser.

Instructions:

Cook the rice

Rinse the rice under cold running water, swishing it around with your hand, until the water runs mostly clear. This removes excess starch and helps the grains cook up light and separate. Add the rinsed rice to your rice cooker along with the measured water and sea salt. Cook according to your rice cooker’s instructions until the grains are tender and fluffy.

Season the rice

While the rice is still hot, drizzle over 1 tablespoon of the grapeseed oil. Use a spatula or fork to gently fluff and turn the rice so every grain gets a light coating- this will help prevent sticking and give you that lovely crisp finish later.

Shape and chill

Spoon the warm rice into a 12-hole silicone mini muffin tray, dividing it evenly so each hole is filled to 3/4 full. Press the rice down firmly with the back of a teaspoon to compact it. This helps it hold its shape during cooking. Place the tray in the refrigerator for about 15 minutes so the rice can firm up.

Prep the toppings

While the rice is chilling, slice your avocado, Dice the green onions and chives, and set the sesame seeds aside for easy garnishing later. Next finely dice the tuna and add it to a bowl with the gochujang, kewpie, sriracha, garlic, soy sauce & sesame oil. Combine well.

Crisp the rice

Heat a thin layer of oil in a medium frying pan over medium–high heat. Once the oil is shimmering, carefully lift the rice rounds from the muffin tray and place them into the pan. Cook in batches so they have room to crisp up, turning once, until both sides are golden brown and crunchy. Transfer to a plate lined with paper towel to drain any excess oil.

Assemble the bites

Place the crisp rice rounds on a board or platter. Top each one with a couple of slices of avocado in a single layer, trimming them into a round shape to match the crispy rice, then add a heaped teaspoon of fresh tuna on top.

Garnish

Finish with a generous sprinkle of chopped chives, green onions, and both black and white sesame seeds for a nutty crunch and a pop of colour.

Serve & Enjoy!

Helpful Hints:

• The rice needs to be cold for it to stay clumped together, so don’t skip the refrigeration part. Equally important is making sure that you firmly press the rice down in the muffin tray before you refrigerate.

• When you fry the rice in oil, make sure it is not in too much oil as the rice will soak it up and become soggy & fall apart.

• Do a taste test of the tuna mix before topping the rice. If you like a little more heat, add another teaspoon of sriracha. I have kept this one medium heat so the kids would eat it also & they loved it.

• You will have to add a couple of slices of avocado to fit the top of the round rice base. Just slice them to fit neatly on top in one layer.

• You could use Japanese sushi rice (glutinous rice) for this Asian-inspired appetiser, but I’ve found that regular white rice works perfectly as long as you cool the rice before frying it.

Tuna Gochujang Crispy Rice Bites

Recipe

(Serves 12 Prep 40 Mins)

Ingredients

• 1 Cups White Rice
• 1 Cups Water
• Pinch of Sea Salt
• 3 Tbsp Grapeseed Oil (1 Tbsp for cooked rice + 2 Tbsp for frying)
• 1 Tbsp Gochujang
• 2 Tbsp Light Soy Sauce
• 1 tsp Sesame Oil
• 2 Tbsp Kewpie Mayonnaise
• 1 tsp Sriracha
• ½ tsp Garlic paste
• 1 Firm Avocado cut into even slices
• 200g Raw Tuna finely diced
• 2 Green Onions finely sliced
• 8 Chives finely sliced
• 1 Tbsp Black Sesame Seeds
• 1 Tbsp White Sesame Seeds

Method

1. Rinse the rice well, then add water and salt to the rice cooker. Cook according to the manufacturer’s instructions.
2. Once cooked, stir through 1 Tablespoon of the grapeseed oil until evenly coated.
3. Divide the rice into a 12-hole silicone mini muffin tray, pressing each portion down firmly. Refrigerate for 15 minutes to cool & set.
4. While the rice chills, prepare your toppings (slice the avocado, green onions, chives, mix the black & white sesame seeds & set aside). In a small bowl add, tuna, gochujang, sriracha, soy sauce, Kewpie mayo, garlic, sesame oil & mix to combine.
5. Heat a pan over medium-high heat and add the remaining oil.
6. Cook the rice rounds in batches until golden on both sides, then transfer to a paper towel to drain.
7. Top each rice round with avocado, followed by a heaped teaspoon of tuna.
8. Garnish with chives, green onions, and sesame seeds.
9. Arrange on a serving board or platter.

Serve & Enjoy!

Wine Pairing Suggestions:

Albariño:

Albarino has bright citrus & stone fruit notes that make it a natural match for tuna and avocado, while the acidity cuts through the richness of the tuna.

Sauvignon Blanc:

A crisp Sauvignon Blanc from New Zealand with its zesty acidity and herbaceous lift will echo the chives and green onions.

Chablis: 

Chablis is a lean, mineral-driven Chardonnay that enhances the clean flavours without overpowering this Asian-inspired Appetiser.

Brut Champagne or Blanc de Blancs:

Bubbles and crisp acidity complement the crunchy rice base and refresh the palate between bites. Try this Tasmanian Brut.

Prosecco:

A light, fresh, and slightly fruity option with smaller bubbles than a regular sparkling, Prosecco pairs well if you want something a little festive. It will cut through the richness of Tuna.

Provence Rosé:

Dry, pale, and floral, a Provence Rosé will balance the tuna’s savoury notes and the avocado’s creaminess but still keeps things light.

More Similar Recipes:

Sesame Crusted Tuna

Sushi Wonton Cones

Mosaic Sashimi Rolls

Salmon Inari Sushi