Spicy Tuna Crispy Rice (Print View)

Crispy rice squares crowned with a creamy, spicy tuna blend and avocado for a flavorful snack.

# Components:

→ 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 ounces sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha
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)

# Directions:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer 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 the sugar and salt. Gently fold the mixture into the cooked rice. Allow to cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press the cooled rice evenly into the pan about 3/4 inch thick. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to use.
05 - Remove the rice slab from the pan and cut into 16 equal rectangles or squares.
06 - Heat vegetable oil to a depth of 1/2 inch in a nonstick skillet over medium-high heat. Fry the rice pieces in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels and let cool slightly.
07 - Top each fried rice square with a spoonful of spicy tuna mixture. Add a slice or dice of avocado on top, then sprinkle with black sesame seeds and sliced green onion if desired. Serve immediately.

# Expert Advice:

01 -
  • They're crispy-then-creamy bites that feel like you're eating at a restaurant, except you made them yourself.
  • Prep and frying can happen hours apart, so you can get the rice ready whenever and finish assembly moments before serving.
  • People always ask for the recipe, and you get to smile knowing it's actually pretty forgiving once you understand the one crucial step.
02 -
  • The rice needs to be completely cooled before you try to cut it; warm rice crumbles and falls apart, and I learned this the frustrating way.
  • Don't skip the chill time in the pan—those 60 minutes firm up the rice so it holds its shape when the oil hits it instead of breaking apart into sad, greasy fragments.
  • The oil temperature is everything; too cool and the rice absorbs oil and gets soggy, too hot and the outside burns while the inside stays soft.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before using them; it wakes up their flavor and adds another layer of nuttiness that tastes like you care.
  • If you can't find sushi-grade tuna, ask your fishmonger directly—they often have it in the back even if it's not displayed, and they'll tell you exactly when it came in.
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