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Spicy tuna crispy rice is the kind of snack that turns any gathering into a celebration with just one bite. This dish layers crisped and savory sushi rice with a dollop of spicy mayo tuna and creamy avocado then finishes with a punch from fresh jalapeño. It is a playful mix of textures and flavors that always disappears quickly around my table.
I first whipped this up for friends on a movie night and they still request it every time they come over. There is something memorable about the crunch of the rice paired with that silky spicy tuna that always brings people back for seconds.
Ingredients
- Sushi rice: The foundation of the dish choose short grain Japanese rice for the stickiest texture
- Rice vinegar: Brings gentle acidity opt for bottles labeled for sushi soup
- Granulated sugar: Rounds out the vinegar and brings subtle sweetness use fine white sugar for easier mixing
- Sesame oil: Adds nutty depth and aroma be sure to choose toasted sesame oil for a richer flavor
- Ahi tuna: Very fresh or sushi grade tuna is a must for safety and best quality ask your fishmonger for help picking out the brightest looking fillet
- Kewpie mayonnaise: Creates that signature creamy texture look for bottles with a red cap in Asian markets
- Sriracha: Delivers heat and a touch of garlic choose any brand you prefer for spice
- Soy sauce: Brings salty umami stick with a light style soy sauce for this recipe
- Lime juice: Adds brightness fresh squeezed lime juice makes a noticeable difference
- Avocado: Offers a buttery counterpoint go for fruit that yields gently with a squeeze
- Toasted sesame seeds: Adds crunch and toasty flavor check the expiration date for best flavor
- Chives or scallions: Bright green flavor and a little bite choose fresh crisp stalks
- Jalapeño or serrano pepper: Finishes each bite with a pop of spice slice just before serving
Step-by-Step Instructions
- Prepare the Rice:
- Rinse the sushi rice thoroughly under cool water until the water runs clear gently swirling with your hand to remove excess starch This prevents mushy rice later on
- Cook and Flavor the Rice:
- Cook the rinsed rice with the measured water and salt in a rice cooker or on the stove Once finished stir in a blend of rice vinegar sugar and sesame oil making sure every grain is coated and shiny
- Shape and Chill the Rice:
- Line a small square baking pan with plastic wrap Pat all the seasoned rice into a uniform half inch thick layer pressing gently to avoid air pockets Chill in the fridge for at least one hour or pop it in the freezer for a faster set
- Cut the Rice Blocks:
- When thoroughly chilled lift out the rice block and use a damp sharp knife to cut it into neat rectangles Keep the knife wet for clean cuts
- Pan Fry the Rice:
- Heat a thin sheen of vegetable oil in a skillet until barely shimmering Carefully lay in the rice rectangles leaving plenty of space Fry for about three minutes per side Flip with a thin spatula when golden and drain each on a rack for ultimate crispness
- Make the Spicy Tuna:
- In a clean bowl combine finely chopped ahi tuna with Kewpie mayo Sriracha soy sauce sesame oil and fresh lime juice Mix well until smooth taste and adjust heat if desired
- Assemble the Crispy Rice Bites:
- Lay a thin slice of avocado across each rice square Spoon on a bit of spicy tuna Sprinkle with sesame seeds minced chives and a round of fresh pepper for a pop of color and heat
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One of my favorite ingredients here is Kewpie mayonnaise It adds this lush creaminess that regular mayo just cannot match Growing up we made so many quick rolls with Kewpie and it always takes me back to those kitchen memories with my mom learning to shape rice with gentle hands
Storage Tips
Spicy tuna crispy rice is best enjoyed just after frying when the contrast of crunchy and creamy is at its peak If you need to prep ahead keep the rice blocks chilled and only fry right before serving Leftover spicy tuna mix should be tightly wrapped and kept in the coldest part of your fridge for up to one day If you want to make some bits in advance freezing unfried rice blocks works well and they fry up perfectly from frozen just add an extra minute to the cooking time
Ingredient Substitutions
No ahi tuna on hand Try fresh sushi grade salmon for a buttery alternative For a vegetarian version swap the tuna for mashed chickpeas or even diced roasted mushrooms Use regular mayonnaise if Kewpie is not available and mellow out the heat with a touch more mayo if you have spice sensitive eaters
Serving Suggestions
These bites make an unforgettable starter at a sushi themed dinner or a standout finger food at a party For an added garnish use pickled ginger or a drizzle of wasabi mayo For more variety serve with simple cucumber salad or alongside edamame
Cultural Context
Spicy tuna crispy rice is inspired by Japanese sushi but is a distinctly American restaurant creation made famous in Los Angeles and New York It offers the familiar flavors of a spicy tuna roll but with the added appeal of hot crispy rice contrasting the cool toppings It is fun fusion food at its best popularized by iconic spots like Nobu
Recipe FAQs
- → How do I ensure the rice stays crispy?
After frying, let the rice cool on a wire rack to keep it crisp and prevent sogginess. Chill the rice before slicing and frying for best results.
- → Can I prepare the rice in advance?
Yes, the seasoned rice can be shaped and chilled overnight. Slice and fry just before serving for optimal crispiness.
- → What type of tuna should I use?
Use sushi-grade ahi tuna for freshest flavor and food safety. Chop finely to ensure a creamy blend with the spicy sauce.
- → How spicy is the tuna topping?
The spice level comes from sriracha and sliced jalapeño. Adjust both to suit your personal preference.
- → Can I substitute the avocado or garnishes?
Feel free to use scallions, extra sesame seeds, or omit avocado if desired. Customize garnishes to your taste.