Low FODMAP Ahi Tuna Crisps
Crispy golden rice cakes topped with silky seared ahi tuna — this appetizer feels like something you'd order at a trendy restaurant, and it comes together beautifully at home for four. The sushi rice is pressed, chilled, and pan-fried until each little cake is deeply golden on both sides, giving you that satisfying crunch before you even get to the fish. The tuna gets a quick brush of tamari and sesame oil, then a fast high-heat sear that leaves the center beautifully rare and the outside lightly caramelized. Managing a low-FODMAP diet at a party or gathering can feel limiting, but this dish is genuinely crowd-worthy without any workarounds that compromise flavor. Tamari stands in seamlessly for soy sauce, the dipping sauce is sweetened with just a small amount of maple syrup (well within safe thresholds across four servings), and only the green tops of scallions are used — the fructan-heavy white bulbs are left out entirely. Every component is intentional, so there's nothing to quietly swap or stress about. Serve the crisps right away while the rice is still crackling, with the ginger-sesame dipping sauce on the side and a little sriracha if you like heat.
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Learn more →Ingredients
4 servings
For the crispy rice
- 1 cup sushi rice (short-grain white rice), uncooked
- 1 ¼ cups water
- 1 tbsp rice vinegar
- ½ tsp fine salt
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
For the tuna
- 8 oz sushi-grade ahi tuna, in one block
- 1 tbsp tamari
- 1 tsp sesame oil
- ¼ tsp ground ginger
For the dipping sauce
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup
- ½ tsp fresh ginger, finely grated
For serving
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tsp sesame seeds (optional)
- 1 tsp sriracha (optional)
Can be omittedsriracha
Instructions
- 1
Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Combine the rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- 2
Transfer the hot rice to a mixing bowl and stir in 1 tbsp rice vinegar and 1/2 tsp salt until evenly combined. Lightly oil an 8x8-inch baking dish with a thin film of neutral oil. Press the seasoned rice firmly and evenly into the dish in a layer about 3/4 inch thick, using the back of a wet spoon or damp hands. Cover and refrigerate for at least 30 minutes, until the rice is firm and cold.
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