Crispy Rice Cakes With Spicy Vegan “Tuna”
Aug 08, 2025 01:32 PM
Crispy rice is a delight! In this vegan recipe, I use it to make little cakes that are topped with spicy “tuna” made with tomatoes. Let’s dig in!
If you’ve been scrolling through foodie content on Instagram and TikTok lately, you’ve probably noticed that crispy rice is having a moment. It’s served as a fancy appetizer at trendy restaurants, it’s tossed into salads, and, well, it’s everywhere right now. I wanted to get in on the fun, but with a vegan spin, so I topped crispy rice cakes with a homemade plant-based tuna made from tomatoes. It’s amazing, if I do say so myself!
Why You’re Going to Want These Crispy Rice Cakes on Your Menu
This is a dish that’s made to impress! Here’s why it’s such a hit.
Contrasting textures. While crispy rice is delicious on its own, I love it in this recipe because it makes the perfect base for the succulent vegan tuna.
A little bit fancy. Whether you make this recipe as a light dinner or a party appetizer, it has some sophistication to it—like something you’d find at a high-end sushi restaurant.
Endless customisation options. Not into vegan tuna? Use these crispy rice cakes as a base for any toppings you like!
Ingredients:
For the Crispy Rice Cakes
- 1 cup sushi rice, 200 grams
- 1 ¼ cups water, 300 milliliters
- 2 tablespoons rice vinegar, 30 milliliters
- 1 teaspoon maple syrup, 5 milliliters
- ½ teaspoon salt, 2 grams
- Neutral oil for frying, like avocado or canola – as needed
Topping
- 1 large ripe tomato, peeled and finely diced – about 100 grams
- 1 tablespoon vegan mayonnaise, 15 milliliters
- 1 teaspoon sriracha or chili paste, 5 milliliters
- ½ teaspoon soy sauce, 2.5 milliliters
- ½ teaspoon toasted sesame oil, 2.5 milliliters
- 1 teaspoon finely chopped green onion, 2 grams, plus more for garnish
- 1 ripe avocado, thinly sliced
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
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