Spicy Tuna Crispy Rice Recipe
Spicy Tuna Crispy Rice is a popular appetizer inspired by Japanese and sushi bar flavors. It features crispy golden rice cakes topped with creamy, spicy tuna tartare, garnished with jalapeño, scallions, or avocado. The combination of crunchy rice and rich, flavorful tuna makes it an irresistible dish, perfect for parties or a fancy snack at home.
Recipe Details
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Crispy Rice:
1 cup sushi rice (short-grain rice)
1 ¼ cups water
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
2 tbsp cornstarch (for extra crispiness, optional)
Neutral oil (such as vegetable or avocado oil) for frying
For the Spicy Tuna Mixture:
6 oz sushi-grade tuna, finely diced
2 tbsp mayonnaise (Japanese Kewpie mayo preferred)
1 tbsp sriracha (adjust to taste)
1 tsp sesame oil
½ tsp soy sauce
1 tsp lime juice
½ tsp honey (optional, balances spice)
1 tbsp finely chopped scallions
1 tsp sesame seeds
For Garnish & Serving:
Thinly sliced jalapeno
Avocado slices
Extra sesame seeds
Microgreens or chives
Extra sriracha or spicy mayo for drizzling
Soy sauce for dipping
Instructions
Step 1: Cook & Chill the Rice (1+ hour)
1. Rinse sushi rice under cold water until the water runs clear.
2. Cook the rice with 1 ¼ cups water (using a rice cooker or stovetop). Once cooked, let it sit for 10 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this into the rice.
4. Spread the rice into a greased or parchment-lined pan (about ½ inch thick). Press it down evenly.
5. Cover and refrigerate for at least 1 hour (or up to overnight) to firm up.
Step 2: Prepare the Spicy Tuna Mixture (5 minutes)
1. In a bowl, mix diced tuna, mayo, sriracha, sesame oil, soy sauce, lime juice, honey, scallions, and sesame seeds.
2. Stir until well combined. Taste and adjust spice level if needed.
3. Cover and refrigerate while preparing the crispy rice.
Step 3: Cut & Fry the Crispy Rice (10 minutes)
1. Remove the chilled rice block and cut it into small rectangles (about 1 ½ inches wide).
2. Lightly coat each piece with cornstarch (optional, for extra crispiness).
3. Heat ½ inch of neutral oil in a pan over medium heat.
4. Fry rice pieces for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
Step 4: Assemble & Serve (5 minutes)
1. Spoon spicy tuna mixture onto each crispy rice piece.
2. Garnish with jalapeno slices, avocado, sesame seeds, and microgreens.
3. Drizzle with extra spicy mayo or sriracha if desired.
4. Serve immediately with soy sauce for dipping.
Notes & Tips
Sushi-grade tuna: Use high-quality raw tuna from a trusted source. If unsure, substitute with cooked or canned tuna.
Rice chilling is key! It ensures the rice holds its shape when frying.
Make it ahead: Prepare the rice and spicy tuna in advance, then fry and assemble just before serving.
Baking option: Instead of frying, brush the rice squares with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
Frequently Asked Questions
Q: Can I use canned tuna instead of sushi-grade tuna?
A: Yes! Mix drained canned tuna with the spicy mayo mixture. It won’t have the same texture but still tastes great.
Q: How do I keep the rice from falling apart?
A: Make sure to chill the rice thoroughly and press it firmly before cutting. A little cornstarch on the rice pieces can also help.
Q: Can I make this ahead of time?
A: Yes! You can make the rice and spicy tuna mixture in advance, but fry the rice and assemble just before serving for the best texture.
Q: Is there a way to make this healthier?
A: Use an air fryer instead of deep frying, or try the baked version. You can also use Greek yogurt instead of mayo.
Nutritional Information
Calories: ~320
Protein: 15g
Carbohydrates: 35g
Fat: 14g
Fiber: 2g
Sodium: 400mg
This dish is high in protein and healthy fats while offering a satisfying crunch and creamy topping!