Vegan Tuna Crispy Rice Bites Recipe
Delight in these Vegan Tuna Crispy Rice Bites, a creative and flavorful plant-based appetizer featuring marinated watermelon ‘tuna’, crispy seasoned rice, creamy avocado, and spicy mayo. The watermelon is marinated in a tangy soy and vinegar mixture to mimic the texture and umami of tuna, paired perfectly with golden, crispy rice bites for a satisfying crunch. Ideal for seafood lovers seeking a vegan alternative or anyone looking for a unique and vibrant party snack.
- Prep Time: 15 minutes plus 4-6 hours marinating and overnight freezing
- Cook Time: 10-15 minutes
- Total Time: Overnight (approx. 12-14 hours including marinating and freezing), active time about 25-30 minutes
- Yield: 6-8 servings depending on size
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan, Fusion
- Diet: Vegan
Ingredients
For the Watermelon Tuna
- 2 cups watermelon, sliced in wedges or cubes
- 4 tbsp light soy sauce
- 1 tbsp vinegar or lime juice
- 1 tbsp toasted sesame seeds
- 2-3 tsp honey (optional)
For the Crispy Rice
- 1½ to 2 cups cooked short-grain rice (sushi rice or jasmine rice)
- 1 to 1½ tbsp chili oil
- 1 to 2 tbsp vinegar
- Oil of choice (for cooking)
To Assemble
- 1 avocado, sliced
- Spicy mayo (mayo mixed with hot sauce; see notes below)
- Extra toasted sesame seeds (for garnish)
Instructions
- Marinate the Watermelon: In a large bowl, combine the light soy sauce, vinegar or lime juice, toasted sesame seeds, and honey if using. Add the watermelon wedges or cubes, gently turning to fully coat them in the marinade. Cover and refrigerate for at least 4-6 hours or overnight to allow flavors to develop.
- Prepare the Crispy Rice Mixture: In a separate bowl, mix the cooked rice thoroughly with chili oil and vinegar until evenly incorporated.
- Form and Freeze the Rice Blocks: Line a loaf tin with cling film. Spoon the rice mixture into the tin and press down firmly to create a flat, compact surface. Cover and freeze overnight until solid.
- Cut and Cook the Rice Bites: Once frozen, carefully remove the rice block from the tin using the cling film. Slice into individual rectangular or square pieces. Cook the rice bites by either baking, air frying, or shallow frying in a hot pan with a little oil until both sides are crisp and golden. The chili oil in the rice will help flavor and release oil while cooking, so minimal additional oil is needed for frying.
- Assemble the Bites: Layer each crispy rice bite with sliced avocado, marinated watermelon tuna, a dollop of spicy mayo (prepared by mixing mayonnaise with hot sauce), and sprinkle with extra toasted sesame seeds for garnish. Serve immediately.
Notes
- The honey in the watermelon marinade is optional and can be omitted to keep the recipe vegan if using a vegan honey alternative is unavailable.
- Spicy mayo can be customized by adjusting the amount and type of hot sauce to taste.
- Short-grain sushi rice is preferred for its sticky texture which helps the rice bites hold together well.
- Freeze the rice blocks thoroughly before slicing to ensure clean, even pieces that hold their shape during cooking.
- If shallow frying, use minimal oil because the chili oil in the rice will release during cooking.
- These bites are best served fresh and hot for optimal crispiness and flavor contrast.
Find it online: https://marthatasty.com/vegan-tuna-crispy-rice-bites-recipe/
