Introduction

Spicy Tuna Crispy Rice is a delightful appetizer that combines crispy, golden rice bites topped with a creamy, spicy tuna mixture. This fusion dish offers a perfect balance of textures and flavors, making it a favorite for sushi lovers and home cooks alike.

The image shows a close-up of a small appetizer with three distinct layers on a white plate with a speckled edge. The bottom layer is a crispy, golden-brown square of fried rice that has a crunchy texture. Above that is a layer of thinly sliced, pale green avocado pieces arranged neatly. The top layer is a creamy, chunky mixture of orange spicy tuna, speckled with tiny green chives and black sesame seeds. A fresh green slice of jalapeño sits on the very top as garnish, adding a pop of color. The focus highlights the texture and colors against a white marbled surface, with soft lighting that enhances the freshness of the dish. Photo taken with an iphone --ar 4:5 --v 7

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
Avocado, sliced
Toasted sesame seeds
Chives or scallions, minced
Jalapeño or serrano pepper, sliced

Instructions

Step 1: Prepare the rice by rinsing it 4-5 times until the water runs clear. Combine the rice, water, and salt in a rice cooker and cook according to the manufacturer’s instructions.
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 with the vinegar mixture to combine.
Step 3: Line a small square baking tray with plastic wrap and press the flavored rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 1 hour or overnight, or freeze for about 30 minutes to make cutting easier.
Step 4: Remove the chilled rice and cut it into bite-sized rectangles.
Step 5: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over high heat until hot (about 30 seconds). Carefully place the rice pieces in the pan, leaving about 2 inches between each. Fry on medium-high heat for 3 minutes until golden brown, then flip and cook for another 2-3 minutes. Drain the fried rice on a wire rack over a lined baking sheet.
Step 6: In a medium bowl, combine the chopped tuna, kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix thoroughly to create the spicy tuna topping.
Step 7: To assemble, place thin avocado slices on each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture on top. Garnish with toasted sesame seeds, minced chives or scallions, and a slice of jalapeño or serrano pepper.

Tips & Variations

Use sushi-grade tuna for the freshest and safest raw fish experience.
For a milder spice level, reduce the amount of Sriracha or omit the jalapeño garnish.
Try adding a drizzle of unagi sauce or spicy mayo for extra flavor.
If you don’t have a rice cooker, cook the sushi rice on the stove following package instructions.

Storage

Store any leftover spicy tuna topping separately in an airtight container in the refrigerator and use within 24 hours for best freshness. Crispy rice is best enjoyed immediately but can be refrigerated in an airtight container for up to 1 day; reheat briefly in a dry skillet to restore crispiness. Avoid refrigerating assembled pieces to prevent sogginess.

How to Serve

The dish shows three small, square crispy rice cakes with a golden-brown bottom layer that looks crunchy. On top of each rice cake, there are thin, pale green slices of avocado arranged in a neat layer. Above the avocado, there is a creamy, slightly chunky pink mixture, likely spicy tuna or salmon, with small bits showing texture. Each piece is finished with a thin, round slice of bright green jalapeño pepper and small sprinkles of black and white sesame seeds along with chopped green chives. All items are placed on a white plate with small brown speckles, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for the spicy tuna?

Yes, you can substitute ahi tuna with other sushi-grade fish such as yellowtail or salmon, but the flavor and texture will vary slightly.

How spicy is this dish?

The spice level depends on the amount of Sriracha and jalapeño you use. You can adjust these ingredients to make the dish milder or spicier according to your preference.