Spicy Tuna Crispy Rice

Spicy Tuna Crispy Rice

Crispy golden rice topped with spicy tuna, creamy avocado, and a little heat. These are crunchy, fresh, and honestly one of my favorite restaurant-style bites to recreate at home. They look impressive but are surprisingly simple once the rice is chilled and ready to fry.

Yield

About 10 pieces

Ingredients

For the sushi rice

• 1 cup uncooked sushi rice

• 1¼ cups water

• 1 tablespoon rice vinegar

• 1 tablespoon mirin

• ½ teaspoon salt

For frying

• neutral oil, for frying

For the spicy mayo

• 3 tablespoons Kewpie mayonnaise

• 1–2 teaspoons sriracha, to taste

• dash of sesame oil

For the tuna

• 6 oz sushi-grade ahi tuna, finely diced

• 1 teaspoon ponzu

• 2 tablespoons green onions, thinly sliced

• half of the spicy mayo

For assembling

• 1 avocado, sliced

• remaining spicy mayo, for drizzling

• hoisin sauce, for drizzling

• furikake, for topping

Instructions

1. Cook the sushi rice

Rinse the sushi rice under cold water until the water runs mostly clear.

Combine the rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.

Remove from heat and let sit, covered, for 10 minutes.

2. Season the rice

In a small bowl mix together the rice vinegar, mirin, and salt.

Transfer the warm rice to a bowl and gently fold in the seasoning mixture until evenly coated.

3. Press and freeze

Line a small dish or loaf pan with parchment paper.

Press the rice into the pan in an even layer about ¾–1 inch thick.

Place in the freezer for about 30 minutes, or until firm enough to cut.

4. Cut the rice

Remove the rice from the pan and cut into 10 small rectangles.

5. Fry the rice

Add about ½ inch neutral oil to a skillet and heat over medium to medium-high heat (about 350 degrees)

Fry the rice pieces until golden and crispy on both sides, about 2–3 minutes per side.

Transfer to a paper towel-lined plate.

6. Make the spicy mayo

In a small bowl mix together:

• Kewpie mayonnaise

• sriracha

• dash of sesame oil

Set aside half for the tuna and half for drizzling.

7. Make the spicy tuna

In a bowl combine:

• diced tuna

• ponzu

• green onions

• half of the spicy mayo

Gently mix until coated.

8. Assemble

Top each crispy rice piece with:

• a slice of avocado

• a spoonful of spicy tuna

• a drizzle of spicy mayo

• a drizzle of hoisin sauce

• a sprinkle of furikake

Serve immediately while the rice is still crispy.

Note

Be sure to keep a close eye on the rice while it’s frying! 2-3 minutes per side at 350 degrees should be perfect for a crispy texture on the outside and a fluffy texture on the inside! Careful not to fry through the entire block.

Spicy Tuna Crispy Rice

These crispy rice bites are crunchy on the outside, soft in the center, and topped with creamy spicy tuna. Finished with avocado, hoisin drizzle, and furikake, they’re one of my favorite restaurant-style appetizers to make at home. They look impressive but are actually simple once the rice is chilled and ready to fry.

Prep Time

20 mins

Cook Time

20 mins

Total Time

1 hr

Yield

10 pieces

Category

Appetizer

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 1¼ cups water
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• ½ teaspoon salt

Spicy Mayo

• 3 tablespoons Kewpie mayonnaise
• 1–2 teaspoons sriracha
• Dash of sesame oil

Spicy Tuna

• 6 oz sushi-grade ahi tuna, finely diced
• 1 teaspoon ponzu
• 2 tablespoons green onions, thinly sliced
• Half of the spicy mayo

For Assembling

• 1 avocado, sliced
• Remaining spicy mayo
• Hoisin sauce, for drizzling
• Furikake
• Neutral oil for frying

Instructions

1. Rinse the sushi rice under cold water until the water runs mostly clear. Combine the rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Remove from heat and let sit covered for 10 minutes.
2. In a small bowl mix together the rice vinegar, mirin, and salt. Gently fold this mixture into the warm rice until evenly seasoned.
3. Press the rice into a parchment-lined dish in an even layer about ¾–1 inch thick. Freeze for about 30 minutes until firm.
4. Remove the rice from the pan and cut into about 10 rectangles.
5. Heat about ½ inch of neutral oil in a skillet at 350 degree. Fry the rice pieces until golden and crispy on both sides, about 2–3 minutes per side.
6. In a small bowl mix together the Kewpie mayo, sriracha, and sesame oil to make the spicy mayo. Set aside half for the tuna and half for drizzling.
7. In another bowl gently mix the diced tuna with ponzu, green onions, and half of the spicy mayo.
8. Top each crispy rice piece with avocado, spicy tuna, a drizzle of spicy mayo, a drizzle of hoisin sauce, and a sprinkle of furikake.

Tip: Make sure the rice is cold and firm before cutting and frying. This helps the pieces hold their shape and gives you that crispy outside with a soft center.

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