This Crunchy Tuna Avocado Rice Cake is a delightful blend of textures and flavors that takes snack time to a whole new level. Imagine a crispy rice cake topped with creamy avocado, tender chunks of tuna, and a sprinkle of Dan-O's Crunchy for that irresistible crunch. The tuna is seasoned to perfection, adding a savory depth that pairs beautifully with the richness of the avocado. Popping it into the air fryer gives the rice cake a light, crispy edge, enhancing every bite with a satisfying crunch.
Ingredients
Dan-O's Crunchy and Spicy Seasoning (a few shakes)
2 cups Sushi Rice
1 tbsp Sriracha
Soy sauce
Avocado
Big eye tuna 1 lb
2 tbsp Kewpie
Wasabi
Preparation Instructions
Cook 2 cups Sushi Rice according to the directions on the package
Cut the 1lb Big Eye Tuna into thin 1/2 inch slices then cut those slices long ways and then from side to side to make small tuna cubes
Place tuna cubes in a bowl, add a sprinkle of Dan-O's Spicy, 2 tbsp kewpie and 1 tbsp sriracha to the bowl then mix thoroughly
After cooking sushi rice place it in a flat dish, spreading evenly on the bottom, make sure rice is even and flat
Flip dish over onto a cutting board so that rice gently falls out of the dish
Cut the rice cake into rectangles
Put the rice cakes in the air fryer for 10 mins @ 400°F, after 10 mins flip the rice cakes over and cook for approximately 10 more mins and remove from fryer an put on plates or serving tray
Remove the skin from one avocado and add it to a bowl, mash with a fork, add a sprinkle of Dan-O's Crunchy
Add a layer of avocado on the rice cakes
With two spoons create balls of tuna and place them on the rice cakes
Top with wasabi, sprinkle with Dan-O's Crunchy and drizzle soy sauce on the serving dish
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