Description

When you’re craving something spicy, savory, and undeniably addictive—Spicy Tuna Crispy Rice is the show-stopping bite you didn’t know you needed. This sushi-inspired dish brings together perfectly crispy golden rice squares topped with creamy, spicy tuna, a drizzle of soy glaze, and a pop of green onion or jalapeño for the ultimate bite-sized indulgence.

It’s everything—crispy, spicy, umami-packed, and melt-in-your-mouth all at once. Whether you serve them as a fancy appetizer or your own homemade sushi night star, these little bites are always a hit.

Ingredients

Scale

For the Crispy Rice:

2 cups sushi rice (or short-grain rice), cooked
1 tbsp rice vinegar
1 tsp sugar
½ tsp salt
Neutral oil (like canola or vegetable) for frying

For the Spicy Tuna:

6 oz sushi-grade ahi tuna, finely diced
2 tbsp mayonnaise
1½ tsp sriracha (adjust to taste)
½ tsp sesame oil
1 tsp soy sauce
½ tsp lime juice (optional)

For Garnish:

Thinly sliced jalapeño or green onion
Toasted sesame seeds
Soy glaze or eel sauce (optional)

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Instructions

Step 1: Prep the Rice

Mix cooked rice with vinegar, sugar, and salt. While still slightly warm, press into a parchment-lined dish or tray in an even 1-inch thick layer. Refrigerate until firm (at least 1 hour or overnight).

Step 2: Make the Spicy Tuna

In a bowl, combine diced tuna, mayo, sriracha, sesame oil, soy sauce, and lime juice. Chill until ready to use.

Step 3: Cut & Fry the Rice

Once chilled, cut the rice into bite-sized rectangles or squares. Heat oil in a skillet over medium-high. Fry rice pieces for 2–3 minutes per side until golden and crispy. Drain on paper towels.

Step 4: Assemble

Top each crispy rice bite with a spoonful of spicy tuna. Garnish with jalapeño, green onion, or sesame seeds. Drizzle with soy glaze or eel sauce for extra umami.

Notes

Use Day-Old Rice – Cold, firm rice holds together better and crisps beautifully.

Don’t Overcrowd the Pan – Fry in batches to keep them crispy.

Chill Before Cutting – Cold rice is easier to slice cleanly.

Sharp Knife is Key – Wet the blade slightly to prevent sticking.

Prep Time: 30 minutes
Cook Time: 20 minutes
Cuisine: Japanese-American Fusion