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Crispy Rice with Spicy Tuna
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Crispy Rice with Spicy Tuna

This viral crispy rice with spicy tuna recipe delivers restaurant-quality sushi bites right at home, making it the best homemade appetizer for any occasion. Learn how to make this easy spicy tuna on crispy rice from scratch using simple ingredients that deliver bold, satisfying flavors in every bite.

4.5
35 min
🍴4 servings
🔥380 cal
🔖Medium
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30 second summary

Golden pan-fried sushi rice blocks topped with creamy spicy tuna make an impressive yet easy appetizer perfect for entertaining or a fun weeknight dinner.

Nutrition per serving

380Calories
22gProtein
42gCarbs
14gFat
2gFiber

Ingredients

4servings

Crispy Rice

Spicy Tuna

Garnish

Instructions

1

Season and Press the Rice

Mix warm cooked sushi rice with rice vinegar until evenly combined. Line a small baking dish or loaf pan with plastic wrap and press the rice firmly into an even layer about 1 inch thick. Refrigerate for at least 2 hours or overnight so the rice holds its shape when sliced.

2

Slice the Rice Blocks

Remove the chilled rice from the pan using the plastic wrap and place it on a cutting board. Slice it into uniform rectangles approximately 2 inches by 1 inch. Pat each piece gently dry with a paper towel to help achieve maximum crispiness during frying.

3

Fry the Rice Until Golden

Heat neutral oil in a nonstick skillet over medium-high heat until shimmering. Add the rice rectangles in a single layer without crowding and fry for 3 to 4 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate and let cool slightly.

4

Prepare the Spicy Tuna Mixture

In a mixing bowl combine the finely diced sushi-grade tuna with Japanese mayonnaise, sriracha, and soy sauce. Stir gently until all pieces are evenly coated with the creamy spicy mixture. Taste and adjust sriracha for your preferred heat level.

5

Assemble and Serve

Spoon a generous amount of the spicy tuna mixture on top of each crispy rice block. Garnish with thinly sliced green onions and serve immediately so the rice retains its crunch. Arrange on a platter for an impressive shareable dish that disappears fast.

Substitutions

sushi-grade tunacanned tuna or cooked shrimp for a budget friendly version
Japanese mayonnaiseregular mayo mixed with a tiny drop of sesame oil
sriracha saucechili garlic sauce or gochujang paste for a different heat profile

Common mistakes

Not refrigerating the rice long enough which causes the blocks to fall apart during frying
Using warm or room temperature oil that makes the rice absorb grease instead of crisping
Skipping the paper towel drying step on rice blocks which creates steam and prevents crispiness

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