Crispy Rice with Spicy Tuna

Golden, crunchy rice cakes topped with silky spicy tuna and a drizzle of sriracha mayo. ♡

This dish works because the contrast between the hot, crunchy rice and the cool, creamy spicy tuna is addictive. The rice gets a golden crust from pan-frying while staying soft inside, and the tuna mixture brings heat, acid, and umami all at once. It’s the viral appetizer that actually lives up to the hype.

Cook your rice, shape it, fry it, and top it. This is easier than it looks and tastes like something from a fancy sushi restaurant. Let’s make it together.

Ingredients

Crispy Rice with Spicy Tuna

• 2 cups cooked sushi rice, cooled
• 8 oz sushi-grade ahi tuna, finely diced
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp mayo
• 1 tsp sesame oil
• 2 tbsp vegetable oil (for frying)
• 1 green onion, thinly sliced
• Sesame seeds for garnish
• 1/2 avocado, thinly sliced (optional)

Optional add-ins:

• Tobiko (fish roe)
• Pickled ginger
• Microgreens
• Ponzu sauce

How to Make Crispy Rice with Spicy Tuna

1. Shape. With wet hands, press cooled sushi rice into compact rectangles about 2 inches by 1 inch, and 1/2 inch thick. You should get about 12 pieces.
2. Fry. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry rice cakes 2 to 3 minutes per side until deeply golden and crispy. Drain on paper towels.
3. Mix. Combine diced tuna, soy sauce, sriracha, mayo, and sesame oil in a bowl. Fold gently so the tuna stays in clean pieces.
4. Top. Spoon the spicy tuna mixture onto each crispy rice cake. Add a thin slice of avocado if using.
5. Serve. Garnish with green onion, sesame seeds, and an extra drizzle of sriracha mayo. Eat immediately while the rice is still hot and crunchy.

Tips

• The rice must be cooled and slightly sticky for the cakes to hold together. Day-old sushi rice works great.
• Wet your hands when shaping to prevent sticking. Press firmly so they don’t fall apart in the pan.
• Get the oil hot before adding rice cakes. A sizzle on contact means the temperature is right.
• Use sushi-grade tuna only. This is eaten raw so quality matters.
• Don’t top the rice until right before serving. Soggy crispy rice is a tragedy.

Variations

• Use salmon instead of tuna for a spicy salmon version.
• Add diced mango to the tuna mixture for a tropical twist.
• Top with tobiko (fish roe) for restaurant-level presentation.
• Make a vegetarian version with spicy diced avocado and cucumber.
• Drizzle with ponzu sauce instead of sriracha mayo for a tangier finish.

FAQ

Crispy Rice with Spicy Tuna

Pan-fried crispy rice cakes topped with spicy seasoned ahi tuna and sriracha mayo.

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Ingredients Method Notes

Ingredients

  

• INGREDIENTS:
• - 2 cups cooked sushi rice
• - 8 oz sushi-grade ahi tuna
• - 2 tbsp soy sauce
• - 1 tbsp sriracha
• - 1 tbsp mayo
• - 1 tsp sesame oil
• - 2 tbsp vegetable oil
• - Sesame seeds green onion

Method

 

1. Shape. Press rice into rectangles with wet hands.
2. Fry. Pan-fry 2 to 3 minutes per side until golden.
3. Mix. Combine tuna, soy sauce, sriracha, mayo, sesame oil.
4. Top. Spoon tuna onto rice cakes.
5. Serve. Garnish with green onion and sesame seeds.

Notes

- Use cooled sushi rice for best results.
- Only use sushi-grade tuna for raw preparation.
- Top right before serving for maximum crunch.

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