Crispy Rice & Spicy Tuna Bowl
Posted June 10th, 2026Crispy Rice & Spicy Tuna Bowl
Crispy golden rice topped with spicy tuna, creamy avocado, crunchy cucumber, furikake, and plenty of spicy mayo. It's everything I love about a spicy tuna roll, transformed into a bowl with the most incredible crunch.
Prep Time
20 mins
Cook Time
15 mins
Chill Time
1 hour
Yield
4 servings
Ingredients
For the Crispy Rice
3 cups cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Neutral oil, for shallow frying
For the Spicy Tuna
12 ounces sushi-grade ahi tuna, diced
¼ cup mayonnaise
2 tablespoons sriracha
For the Spicy Mayo
¾ cup mayonnaise
2–3 tablespoons sriracha
For the Bowl
1 avocado, sliced
1 English cucumber, thinly sliced
2 green onions, sliced
2 sheets roasted nori, broken into pieces
2 tablespoons furikake
1 tablespoon sesame seeds
Crispy fried onions
Microgreens
For Finishing
Eel sauce
Extra spicy mayo
Instructions
Prepare the Crispy Rice
In a large bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt.
Press the rice firmly into a parchment-lined baking dish or loaf pan, creating a layer about 1 inch thick.
Refrigerate for at least 1 hour, or until the rice is completely firm.
Cut the chilled rice into bite-sized squares or rectangles.
Add about ¼ inch of oil to a large skillet and heat over medium heat. Shallow fry the rice pieces until golden brown and crispy on both sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate.
The easiest way I have found to do this is to create little golf ball sized balls of rice and press them down in the pan! For a less rustic look, you can cut little rectangles instead!
Make the Spicy Tuna
In a medium bowl, combine the diced tuna, mayonnaise, and sriracha.
Stir gently until evenly coated.
Make the Spicy Mayo
In a small bowl, whisk together the mayonnaise and sriracha until smooth.
Assemble the Bowls
Divide the crispy rice & any extra plain rice you have leftover (to diversify the texture) into serving bowls
Spoon the spicy tuna over the rice.
Add the avocado and cucumber.
Sprinkle with green onions, furikake, sesame seeds, crispy fried onions, and microgreens.
Tuck pieces of roasted nori around the bowl.
Drizzle generously with spicy mayo and eel sauce.
Serve
Serve immediately while the rice is still warm and crispy.
I like to break the crispy rice into lots of bite sized pieces!
From Madds
The secret to this bowl is letting the rice chill completely before frying. Once it hits the pan, it turns golden and crispy while staying soft in the center. Between the spicy tuna, creamy avocado, crunchy cucumber, and all the toppings, every bite tastes like your favorite spicy tuna roll with even more texture and crunch.
Cook With Me!
A Recipe by Madeline May
Crispy Rice & Spicy Tuna Bowl
Crispy golden rice topped with spicy tuna, creamy avocado, crunchy cucumber, furikake, and plenty of spicy mayo. It has everything I love about a spicy tuna roll, transformed into a bowl with the most incredible crunch.
Ingredients
Crispy Rice
Spicy Tuna
Spicy Mayo
For the Bowl
For Finishing
Instructions
- Prepare the rice In a large bowl, gently mix the cooked sushi rice with the rice vinegar, sugar, and salt until evenly seasoned.
- Press and chill Press the rice firmly into a parchment-lined baking dish or loaf pan, creating an even layer about 1 inch thick. Refrigerate for at least 1 hour, until completely firm.
- Cut the rice Lift the chilled rice from the pan and cut it into bite-sized squares or rectangles.
- Fry the rice Pour about ¼ inch of neutral oil into a large skillet and heat over medium heat. Shallow fry the rice pieces for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate.
- Make the spicy tuna In a medium bowl, combine the diced tuna, mayonnaise, and sriracha. Stir gently until the tuna is evenly coated.
- Make the spicy mayo In a small bowl, whisk together the mayonnaise and sriracha until smooth.
- Assemble the bowls Divide the crispy rice among serving bowls. Add any extra plain rice you have on hand for a mix of soft and crispy textures, then spoon the spicy tuna over the rice.
- Add the toppings Top each bowl with avocado, cucumber, green onions, furikake, sesame seeds, crispy fried onions, and microgreens.
- Finish Tuck pieces of roasted nori around each bowl and drizzle generously with spicy mayo and eel sauce.
- Serve Serve immediately while the rice is still warm and crispy.
Storage
Store the spicy tuna, toppings, and rice separately in airtight containers in the refrigerator. The tuna is best enjoyed within 1 day. Reheat the crispy rice in a skillet or air fryer before assembling.
Make Ahead
The seasoned rice can be pressed and chilled up to 1 day ahead. The spicy mayo can be made up to 3 days ahead. Dice and dress the tuna shortly before serving for the freshest flavor and texture.
A Note from Madeline May
The secret to this bowl is letting the rice chill completely before frying. Once it hits the pan, it turns golden and crispy while staying soft in the center. Between the spicy tuna, creamy avocado, crunchy cucumber, and all the toppings, every bite tastes like your favorite spicy tuna roll with even more texture and crunch.
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