Crispy Rice & Spicy Tuna Bowl

Posted June 10th, 2026

Crispy 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

1. In a large bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt.

2. Press the rice firmly into a parchment-lined baking dish or loaf pan, creating a layer about 1 inch thick.

3. Refrigerate for at least 1 hour, or until the rice is completely firm.

4. Cut the chilled rice into bite-sized squares or rectangles.

5. 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

1. In a medium bowl, combine the diced tuna, mayonnaise, and sriracha.

2. Stir gently until evenly coated.

Make the Spicy Mayo

1. In a small bowl, whisk together the mayonnaise and sriracha until smooth.

Assemble the Bowls

1. Divide the crispy rice & any extra plain rice you have leftover (to diversify the texture) into serving bowls

2. Spoon the spicy tuna over the rice.

3. Add the avocado and cucumber.

4. Sprinkle with green onions, furikake, sesame seeds, crispy fried onions, and microgreens.

5. Tuck pieces of roasted nori around the bowl.

6. 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!

Crispy Rice & Spicy Tuna Bowl

Prep Time

20 mins

Cook Time

15 mins

Chill Time

1 hr

Yield

4 servings

Category

Dinner

Difficulty

Easy

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.

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

1. Prepare the crispy rice: In a large bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt.
2. Press and chill: 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.
3. Cut the rice: Cut the chilled rice into bite-sized squares or rectangles.
4. Fry: 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.
5. Make the spicy tuna: In a medium bowl, combine the diced tuna, mayonnaise, and sriracha. Stir gently until evenly coated.
6. Make the spicy mayo: In a small bowl, whisk together the mayonnaise and sriracha until smooth.
7. Assemble: 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.
8. Add toppings: Add the avocado and cucumber. Sprinkle with green onions, furikake, sesame seeds, crispy fried onions, and microgreens.
9. Finish: Tuck pieces of roasted nori around the bowl and drizzle generously with spicy mayo and eel sauce.
10. Serve: Serve immediately while the rice is still warm and crispy.

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.

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