Air Fried Crunchy Tuna Avocado Rice Cake
Flavors Used:
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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