Spicy Tuna Crispy Rice (Printable)

Crunchy rice squares topped with spicy tuna and avocado create an irresistible savory appetizer.

# What You Need:

→ Crispy Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil, for frying

→ Spicy Tuna

07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds

→ Topping & Garnish

14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve. Gently fold the mixture into the cooked rice. Allow rice to cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into the pan to about 3/4 inch thickness. Cover and refrigerate for at least 1 hour to firm.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, chopped green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to use.
05 - Remove rice from pan and cut into 16 equal rectangles or squares.
06 - Heat 1/2 inch of vegetable oil in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each rice square with a spoonful of spicy tuna, a slice or piece of avocado, and sprinkle with black sesame seeds and sliced green onion if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They're crispy on the outside, creamy on the inside—textural contrast that makes every bite interesting.
  • Sashimi-grade tuna keeps things elegant and restaurant-quality without any of the pretension.
  • They come together in under an hour and can be prepped ahead, making them perfect for parties or unexpected guests.
02 -
  • If your rice isn't cold enough before frying, it'll absorb oil and turn greasy instead of crispy—patience with the chill time saves everything.
  • Tuna quality makes or breaks this dish; if it smells funky or looks dull, skip it and try salmon instead.
03 -
  • Chill the rice overnight if you have time—the structure becomes even more stable for frying, and you'll get impossibly crispy edges.
  • Keep a small bowl of ice water nearby while frying; dipping your knife in it before cutting prevents rice from sticking to the blade.
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