Spicy Tuna Crispy Rice Recipe

Introduction

Spicy Tuna Crispy Rice is a delightful fusion dish combining the creamy texture of avocado with the spicy kick of tuna atop crispy, golden rice squares. This appetizer is perfect for sharing and impresses with its contrast of flavors and textures.

Ingredients

• 1 cup sushi rice
• 1 ¼ cups water
• 1 ½ tbsp rice vinegar
• ½ tsp salt
• 1 tbsp sugar
• 200g fresh sashimi-grade tuna, finely diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp soy sauce
• 1 avocado, sliced
• 1 tbsp vegetable oil (for frying)
• Soy sauce and wasabi (for serving)
• Sesame seeds and thinly sliced green onions (optional garnish)

Instructions

1. Step 1: Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
2. Step 2: In a small bowl, mix rice vinegar, salt, and sugar until dissolved. Gently fold this mixture into the cooked rice without mashing the grains.
3. Step 3: Press the seasoned rice evenly into a lined baking tray to about 1 cm thickness. Refrigerate for 1 hour or until firm.
4. Step 4: While the rice chills, prepare the spicy tuna topping by mixing the diced tuna with mayonnaise, sriracha, and soy sauce in a bowl. Adjust the spiciness according to your preference.
5. Step 5: Once the rice is firm, cut it into bite-sized squares. Heat vegetable oil in a skillet over medium heat and fry the rice squares until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels if needed.
6. Step 6: Top each crispy rice square with a slice of avocado and a spoonful of the spicy tuna mixture.
7. Step 7: Garnish with sesame seeds and thinly sliced green onions if you like. Serve with soy sauce and wasabi on the side for dipping.

Tips & Variations

• Use sashimi-grade tuna for the safest and freshest flavor experience.
• Adjust sriracha to control the spiciness or substitute with chili garlic sauce for a different heat profile.
• Add a squeeze of lime to the tuna mixture for a fresh citrus note.
• Try using crispy tofu or cooked shrimp as an alternative topping for a different twist.

Storage

Store any leftover tuna mixture separately in an airtight container in the refrigerator for up to 1 day. The crispy rice squares are best eaten fresh but can be kept in the fridge for up to 1 day and reheated briefly in a skillet to restore crispness. Assemble just before serving to keep avocado from browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice works best because of its sticky texture, which helps the rice hold together when frying. Regular rice may not crisp up as evenly or hold its shape as well.

How spicy is this dish?

The spiciness depends on the amount of sriracha you add. Start with less and taste the tuna mixture, then increase if you prefer more heat.

Spicy Tuna Crispy Rice Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This Spicy Tuna Crispy Rice recipe features perfectly cooked sushi rice that’s chilled, pressed, and then pan-fried until golden and crispy. Topped with a spicy tuna mixture made with sashimi-grade tuna, mayonnaise, sriracha, and soy sauce, and garnished with avocado slices, sesame seeds, and green onions, this dish is a delightful fusion of textures and bold flavors, perfect as an appetizer or a light meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 12–16 bite-sized pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Rice

• 1 cup sushi rice
• 1 ¼ cups water
• 1 ½ tbsp rice vinegar
• ½ tsp salt
• 1 tbsp sugar

Spicy Tuna Topping

• 200g fresh sashimi-grade tuna, finely diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp soy sauce

Additional Ingredients

• 1 avocado, sliced
• 1 tbsp vegetable oil (for frying)
• Soy sauce and wasabi (for serving)
• Sesame seeds and thinly sliced green onions (optional garnish)

Instructions

1. Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1 ¼ cups of water in a saucepan and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes to finish steaming.
2. Season the rice: In a small bowl, mix the rice vinegar, salt, and sugar until dissolved. Gently fold this seasoning mixture into the cooked rice, being careful not to mash the grains.
3. Chill and press the rice: Press the seasoned rice evenly into a lined baking tray to about 1 cm thickness. Refrigerate the tray for at least 1 hour to allow the rice to firm up.
4. Prepare the spicy tuna: While the rice chills, mix the finely diced sashimi-grade tuna with mayonnaise, sriracha, and soy sauce in a bowl. Adjust the spiciness to your taste preference.
5. Fry the crispy rice: Once the rice is firm, cut it into bite-sized squares. Heat the vegetable oil in a skillet over medium heat. Fry the rice squares for approximately 2-3 minutes on each side until they are golden and crispy.
6. Assemble the dish: Top each crispy rice square with a slice of avocado and a spoonful of the spicy tuna mixture. Garnish with sesame seeds and thinly sliced green onions if desired. Serve immediately with soy sauce and wasabi on the side.

Notes

• Use sashimi-grade tuna for the best flavor and safety when eating raw fish.
• Be gentle when folding the vinegar mixture into the rice to maintain the rice’s texture.
• Adjust sriracha according to your preferred spice level.
• If you prefer a crispier texture, you can pan-fry the rice squares a bit longer, but be careful not to burn them.
• Make sure the rice is cold and firm before cutting and frying for optimal crispiness.

Keywords: Spicy Tuna, Crispy Rice, Sushi Rice, Appetizer, Japanese, Tuna Tartare, Fusion Cuisine