Spicy Tuna Crispy Rice Recipe

Introduction

Spicy Tuna Crispy Rice is a delightful fusion appetizer combining crispy, golden rice with fresh, flavorful spicy tuna. This dish is perfect for impressing guests or indulging in a restaurant-quality treat at home.

Ingredients

• 1.5 cups sushi rice (rinsed until water is clear)
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil
• 1 pound ahi tuna (sushi grade, finely chopped)
• 3 tablespoons Japanese Kewpie mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon soy sauce (for sushi and sashimi preferred)
• 2 teaspoons sesame oil
• 1-2 teaspoons lime juice (to taste)
• Avocado (thinly sliced)
• Toasted sesame seeds
• Chives or scallions (minced)
• Jalapeño or serrano pepper (sliced)
• Vegetable oil (for frying)

Instructions

1. Step 1: Prepare the rice by rinsing it thoroughly 4-5 times until the water runs clear. Combine the rinsed rice, water, and salt, then cook the rice using a rice cooker or stovetop method.
2. Step 2: In a small bowl, mix the rice vinegar, sugar, and sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss it with the vinegar mixture to combine.
3. Step 3: Place the flavored rice into a small square baking tray lined with plastic wrap, shaping it into a 1/2-inch-thick block. Wrap and refrigerate for at least 1 hour or overnight to chill; alternatively, freeze for about 30 minutes to firm it up for cutting.
4. Step 4: Remove the chilled rice block and cut it into bite-sized rectangles suitable for frying.
5. Step 5: Heat 1/2 to 3/4 cup of vegetable oil in a medium skillet over high heat for about 30 seconds. Add the rice pieces carefully with about 2 inches between them. Fry on medium-high heat for around 3 minutes until golden brown, then flip and cook another 2-3 minutes. Transfer the crispy rice to a wire rack over a baking sheet to drain excess oil.
6. Step 6: In a medium bowl, combine finely chopped ahi tuna with Kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix well until fully incorporated.
7. Step 7: To assemble, place thin slices of avocado on top of each crispy rice piece, then spoon 1-2 tablespoons of the spicy tuna mixture over the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper.

Tips & Variations

• Use sushi-grade tuna to ensure freshness and safety when serving raw fish.
• For a milder version, reduce the amount of Sriracha or omit the jalapeño garnish.
• Try substituting the tuna with salmon or cooked shrimp for a different flavor.
• Serve immediately after assembling to maintain crispiness of the rice.

Storage

Store any leftover spicy tuna mixture in an airtight container in the refrigerator for up to 1 day; do not store the assembled crispy rice as it will lose its texture. The rice block can be refrigerated for up to 2 days before frying. Reheat fried rice pieces briefly in a skillet to restore crispness before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice instead of sushi rice?

While you can use pre-cooked rice, sushi rice is preferred for its sticky texture which helps the rice hold together better when frying and assembling.

Is there a substitute for Kewpie mayonnaise?

If Kewpie is unavailable, regular mayonnaise mixed with a little rice vinegar or lemon juice can be used, but it may slightly alter the flavor profile.

Spicy Tuna Crispy Rice Recipe

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★★★★★

4.4 from 145 reviews

This Spicy Tuna Crispy Rice recipe features perfectly cooked sushi rice formed into crispy, golden bites topped with a flavorful spicy tuna mix. The combination of crunchy fried rice and creamy, spicy tuna with avocado, sesame seeds, and fresh chiles creates an irresistible appetizer inspired by Japanese flavors.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12–16 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice

• 1.5 cups sushi rice (rinsed until water is clear)
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil

Spicy Tuna

• 1 pound ahi tuna (sushi grade, finely chopped)
• 3 tablespoons Japanese Kewpie mayonnaise
• 2 tablespoons Sriracha
• 1 tablespoon soy sauce (sushi and sashimi preferred)
• 2 teaspoons sesame oil
• 1–2 teaspoons lime juice (to taste)

Garnishes

• Avocado (thinly sliced)
• Toasted sesame seeds
• Chives or scallions (minced)
• Jalapeño or serrano pepper (sliced)

Instructions

1. Prepare the rice: Rinse the sushi rice thoroughly 4-5 times until the water is clear to remove excess starch. Combine rinsed rice, 2 cups water, and 1 teaspoon salt in a rice cooker, then cook according to the rice cooker’s instructions.
2. Add flavoring to the rice: In a small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently toss with the vinegar mixture to evenly flavor the rice.
3. Shape and chill the rice: Line a small square baking tray with plastic wrap. Place the seasoned rice into the tray and press firmly to form an even 1/2-inch-thick square block. Wrap tightly and refrigerate for at least 1 hour or overnight. Alternatively, freeze for about 30 minutes to firm up for easier cutting.
4. Cut the rice: After chilling, remove the rice block from the tray and cut into bite-sized rectangular pieces.
5. Pan fry the rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat for about 30 seconds. Carefully place the rice pieces in the hot oil, leaving about 2 inches between pieces to prevent sticking. Fry on medium-high heat for about 3 minutes or until the bottom is golden brown, then flip and cook an additional 2-3 minutes. Remove the rice and place on a wire rack over a lined baking sheet to drain excess oil.
6. Prepare the spicy tuna: In a medium bowl, combine 1 pound finely chopped ahi tuna, 3 tablespoons Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Mix thoroughly until evenly combined.
7. Assemble the dish: Place a few thin slices of avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper for heat and visual appeal.

Notes

• Use sushi-grade tuna to ensure freshness and safety for raw consumption.
• Adjust the amount of Sriracha and jalapeño slices to control the spiciness level.
• Make sure to rinse the sushi rice thoroughly to achieve the right texture.
• If you don’t have a rice cooker, you can cook the rice on the stovetop using the absorption method.
• Keep an eye on the oil temperature while frying to avoid burning the rice cubes.
• This dish can be served as an appetizer or small plate for gatherings.

Keywords: spicy tuna, crispy rice, sushi appetizer, Japanese recipe, sushi rice, fried rice bites, spicy sashimi