Crispy rice has been trending all over Tiktok, and we are here for it. It’s so fun to see all the different ways people are adapting this recipe – from spicy tuna, to teriyaki salmon, to smoked salmon. Of course, we had to try our own version with some delicious Maine seafood. Our recipe is topped with creamy avocado, refreshing tuna poke, savory soy sauce-glazed peppers, and some spicy mayo for a tasty appetizer or main dish. 
 
Crispy rice is a little crispy rice cake made from fresh or leftover rice. Plain rice works just fine, but we love using some seasoned sushi rice. Press the rice into a parchment paper-lined pan, and chill for at least one hour, and then cut the rice into little squares and fry them until crisp on the outside and tender on the inside. 
 
Our delicious Bluefin tuna poke is the perfect topping for our seasoned sushi rice crispies, and can even be refreshing stand-alone appetizer.     
  
• Prep Time: 10 minutes 
• Marinate Time: 1 hour+
• Total Time: 1.5 hours 
• Serves: 6-12 guests 

Bluefin Tuna Poke Crispies Video

Ingredients:

• The Poke: 
o 1 lb Bluefin tuna 
o ¼ cup soy sauce 
o 1 TBSP rice vinegar 
o 1 tsp sesame oil 
o ¼ cup chopped scallions 
o 1 TBSP Ocean Balance Seaweed Sesame Flakes 
  
• The Sushi Rice: 
o 2 cups sushi rice 
o ¼ cup rice vinegar 
o 3 tsp sugar 
o 1 tsp sea salt 
o 2 TBSP avocado oil 
o 1 avocado, sliced 
o 1 TBSP Ocean Balance Seaweed Sesame Flakes 
  
• The Spicy Mayo 
o 2 TBSP mayo 
o 1 tsp mirin 
o 1 tsp sesame oil o 3 TBSP sriracha 
 
• The Sautéed Peppers 
o 2 TBSP olive oil 
o ¼ cup chopped cubanelle peppers 
o ¼ cup chopped scallions 
o 2 TBSP soy sauce 

Steps

1. Bluefin Tuna: Cut 1lb Bluefin tuna into 1” cubes. 
 
2. The Poke: In a medium-sized bowl, combine the Bluefin tuna cubes, the soy sauce, rice vinegar, sesame oil, chopped scallions, and sesame seeds. Toss to combine. Cover the poke mixture, and place in the refrigerator to chill, about 30 minutes to 1 hour. 
 
3. Seasoning the Sushi Rice: In a small bowl, combine the rice vinegar, sugar, and sea salt. Whisk to combine, until sugar is dissolved. Pour the mixture over the prepared sushi rice, and incorporate thoroughly. 
 
4. Chill the Rice: Press the seasoned sushi rice into a baking pan over parchment. Press rice down until the baking pan is coated. Refrigerate for 1 hour until rice is cooled.

5. The Spicy Mayo: In a small bowl, combine the mayo, mirin, sesame oil, and sriracha. Combine thoroughly. Cover and refrigerate until ready to use. 
 
6. The Peppers: In a medium skillet over medium heat, combine the olive oil, chopped cubanelle peppers, and chopped scallions. Sauté over medium heat until peppers and scallions are tender. Add in 2 TBSP soy sauce, and sau é an additional 3 minutes. 
 
7. Cut the Crispies: Remove the chilled sushi rice from the refrigerator. Carefully dampen a sharp knife with water. Cut the pressed rice into squares. 
 
8. Sauté the Crispies: Add 2 TBSP avocado oil to a medium skillet over medium heat. Fry or sauté the rice squares until golden and crispy. 
 
9. Plating: Add a dollop of spicy mayo to the bottom of your serving platter. Place fried rice crispies on plate. Add on sliced avocado, tuna poke, roasted peppers, and garnish with Ocean Balance seaweed flakes. 

Buy Fresh Maine Bluefin Tuna Online

This recipe was created using SoPo Seafood's fresh Maine Bluefin Tuna. Our Bluefin can be ordered online for overnight delivery or picked up in our South Portland Maine Fish Market.