Spicy Tuna Crispy Rice Recipe
Spicy Tuna Crispy Rice is a popular Japanese-American appetizer, often served at sushi restaurants. It features crispy sushi rice cakes topped with a flavorful, creamy, and spicy tuna mixture. The combination of crispy and soft textures, along with the balance of spicy, umami, and creamy flavors, makes it an irresistible dish.
Recipe Details
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Crispy Rice:
2 cups sushi rice (short-grain Japanese rice)
2 ½ cups water
¼ cup rice vinegar
1 tbsp sugar
½ tsp salt
2 tbsp cornstarch (for extra crispiness, optional)
Neutral oil (vegetable, canola, or avocado oil) for frying
For the Spicy Tuna Mixture:
1 cup sushi-grade tuna, finely diced
2 tbsp Japanese mayonnaise (Kewpie brand preferred)
1 tbsp Sriracha (adjust to spice preference)
1 tsp soy sauce
½ tsp sesame oil
1 tbsp green onions, finely chopped
1 tsp tobiko (fish roe, optional) for texture
Toppings & Garnish:
½ avocado, thinly sliced (optional)
Thinly sliced jalapeño (optional)
Extra tobiko or sesame seeds for garnish
Spicy mayo drizzle (extra Kewpie mayo mixed with a little sriracha)
Eel sauce (optional for added sweetness)
Instructions
Step 1: Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rice using a rice cooker or stovetop according to package instructions (usually with 2 ½ cups water).
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour over the cooked rice and mix well. Let it cool completely.
Step 2: Shape and Chill the Rice
Once cooled, spread the rice into a greased or plastic-wrapped pan (about 1-inch thick).
Cover and refrigerate for at least 1 hour (or overnight) to firm up.
Cut the chilled rice into small rectangular pieces (about 1×2 inches).
Step 3: Fry the Crispy Rice
Heat about ½ inch of oil in a pan over medium heat.
Lightly dust the rice pieces with cornstarch for extra crispiness.
Fry the rice pieces in batches, about 2-3 minutes per side, until golden brown and crispy.
Remove and drain on a paper towel.
Step 4: Prepare the Spicy Tuna Mixture
In a bowl, mix diced sushi-grade tuna with Kewpie mayo, Sriracha, soy sauce, sesame oil, green onions, and tobiko.
Taste and adjust seasoning as needed.
Step 5: Assemble and Serve
Spoon the spicy tuna mixture onto each crispy rice piece.
Top with avocado, jalapeño slices, extra tobiko, or sesame seeds.
Drizzle with spicy mayo and/or eel sauce if desired.
Serve immediately and enjoy!
Nutritional Information (Per Serving, Approximate)
Calories: 320 kcal
Protein: 15g
Carbohydrates: 40g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 20mg
Sodium: 450mg
Fiber: 2g
Sugar: 3g
Nutritional values may vary based on specific ingredients and portion sizes.
Common Questions & Answers
Q: Can I make the crispy rice ahead of time?
Yes! You can prepare and fry the crispy rice a day in advance. Reheat in an air fryer or oven at 375°F for 5-7 minutes to maintain crispiness.
Q: What type of tuna should I use?
Use sushi-grade ahi tuna or bluefin tuna, available at reputable fish markets or stores that sell sashimi-quality fish.
Q: Can I make it less spicy?
Yes! Reduce or omit the Sriracha and add more Kewpie mayo for a milder flavor.
Q: Can I bake instead of fry the rice?
Yes, you can bake the rice at 425°F for about 15 minutes, flipping halfway, but it won’t be as crispy as frying.
Q: Can I use canned tuna instead of fresh tuna?
Yes, but the texture and taste will differ. Mix canned tuna with mayo and a bit of sesame oil to improve flavor.
Q: How do I store leftovers?
Store the spicy tuna mixture separately in the fridge for up to 24 hours. The crispy rice is best eaten fresh, but you can store it for a day and reheat in an air fryer or
oven.
This dish is perfect for parties, sushi nights, or a gourmet homemade appetizer.