Spicy Tuna Crispy Rice (Printable Version)

Golden crispy rice squares topped with creamy spicy tuna and avocado for a flavorful bite.

# Ingredient List:

→ Crispy Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil for frying

→ Spicy Tuna

07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds

→ Topping & Garnish

14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)

# How to Make:

01 - Rinse sushi rice under cold water until clear. Combine with water in saucepan, bring to boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve. Gently fold seasoning into hot rice and allow to cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into pan to a 3/4-inch thickness. Cover and refrigerate at least 1 hour to firm.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, chopped green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until serving.
05 - Remove chilled rice slab from pan and cut into 16 uniform squares or rectangles.
06 - Heat vegetable oil to a depth of 1/2 inch in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and cool slightly.
07 - Top each crispy rice square with a spoonful of the spicy tuna mixture, add a slice or dice of avocado, and garnish with black sesame seeds and sliced green onion if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They look like you spent hours prepping when they're actually doable in under an hour, even with breaks.
  • The contrast of crispy rice, creamy spicy tuna, and cool avocado is genuinely addictive—people can't eat just one.
  • You can prep everything ahead and fry them right before guests arrive, so you're never stuck in the kitchen.
02 -
  • Cold, firm rice is absolutely essential—if you skip the chill time, your rice squares will fall apart or absorb too much oil and become greasy instead of crispy.
  • Overcrowding the pan when frying drops the oil temperature and gives you soft, soggy rice instead of that satisfying crunch. Work in small batches and be patient.
  • Raw tuna is only safe when it's explicitly labeled sashimi-grade; never gamble on regular supermarket tuna for anything served raw.
03 -
  • If your rice slab cracks when you cut it, your oil was slightly too cool when frying, or your rice needed more chill time—a clean, sharp knife and chilled rice prevent this almost entirely.
  • Black sesame seeds add visual pop and a subtle nutty flavor that regular white sesame seeds don't quite give you, but if you only have white seeds, they still taste delicious.
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