Sriracha Tuna Rice Cakes
Sriracha Tuna Rice Cakes are a flavor-packed treat that perfectly marries spicy Sriracha with savory tuna, all atop crispy rice cakes. Each bite offers a satisfying crunch and a delightful umami experience, making them ideal for casual lunches or gatherings. Quick to prepare and visually stunning, these rice cakes are sure to impress your guests while bringing back fond memories of summer barbeques.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Snack
- Method: Frying
- Cuisine: Fusion
Ingredients
Scale
- 1 can (5 oz) high-quality canned tuna, drained
- 2 tbsp Sriracha sauce (adjust to taste)
- 4 plain rice cakes
- 2 green onions, chopped
- 2 tbsp mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp toasted sesame seeds
- 1 tbsp low-sodium soy sauce
- 1/4 tsp garlic powder
Instructions
- In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha sauce, soy sauce, lemon juice, garlic powder, and green onions. Mix until well combined.
- Form small patties about two inches wide from the mixture.
- Heat a non-stick skillet over medium heat with a splash of oil. Cook each patty until golden brown on both sides (about 3-4 minutes per side).
- Assemble by placing each patty on a rice cake and topping with toasted sesame seeds.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1 rice cake with tuna patty (75g)
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: - For added texture and nutrition, consider incorporating diced avocado or pickled ginger into the mixture. - To make it vegetarian, substitute canned tuna with chickpeas.