Looking for the perfect appetizer to make for a dinner party? This spicy tuna with crispy rice recipe is made with crispy rice squares, sushi grade ahi tuna, creamy avocado, and a drizzle of Japanese spicy mayo. You can now make these restaurant-quality sushi bites at home.
If you like sushi or poke, you're going to love this dish! Spicy tuna crispy rice is on the menu at many popular sushi restaurants. And once you taste it, you'll understand why.
The crispy rice cakes are crunchy on the outside, creamy from the avocado, slightly spicy, and full of umami flavor that'll leave you wanting just one more bite.
For more Japanese-inspired dishes, check out my salmon rice bowls, sushi salad, and ebi tempura.
Ingredients
With this homemade version, you get way more bang for your buck. Here's what you'll need.
Spicy Tuna
- Sushi-grade ahi tuna. Get the highest quality you can find, just make sure it's sashimi or sushi-grade as it's the only kind that's safe to eat raw.
- Japanese spicy mayo. This gets mixed into the tuna to infuse it with flavor.
- Sriracha (optional). For that extra spicy kick, but feel free to leave it out.
Crispy Rice Bites
- Sushi rice (not the same as sticky rice) - this Japanese short-grain white rice has a high starch content with a sticky texture.
- Rice vinegar (also called rice wine vinegar) - a mild-flavored vinegar to season the rice.
- Granulated sugar - adds a hint of sweetness and helps balance out the flavors.
- Kosher salt - for flavor and dimension. Without it, the rice tastes bland.
Garnishes
- Avocado slices - for extra creaminess and a nice textural contrast against the crispy rice.
- Japanese spicy mayo - for drizzling more sauce on top because you can never have too much.
- Garnish- such as chives, green onions, or toasted sesame seeds for a pop of color and crunch.
How To Make Spicy Tuna With Crispy Rice
Step 1. Rinse the rice under cold water until the water runs clear to remove any excess starch. In a medium saucepan, bring the rice and water to a boil, cover, and cook for 20 minutes over medium-low heat. Remove from the heat to steam for an additional ten minutes. You can also use a rice cooker or make instant pot sushi rice.
Step 2. In a small microwave-safe bowl, whisk together the rice vinegar, sugar, and salt and gently heat in the microwave for 15 seconds to help the sugar dissolve then stir to combine. Pour over the warm cooked rice and use a "cutting method" with a rubber spatula or rice paddle to mix the rice until the seasoning is distributed.
Step 3. Tightly pack the seasoned rice into a small shallow baking tray lined with plastic wrap or parchment paper. Place it in the fridge to cool completely. It should be about ¾-1 inch tall. With a sharp knife, cut the rice into bite-sized rectangles about 2 inches long. You may need to wipe down the blade with a wet cloth between cuts to keep the rice from sticking to the knife.
Step 4. Add a thin layer of neutral oil (such as avocado or refined coconut oil) to cover the bottom of a large frying pan or skillet over medium to medium-high heat. Cook the rice patties on each side for 4-5 minutes or until golden brown. Blot the excess oil off on a paper towel and transfer the crispy rice squares to a cooling rack to allow them to further crisp up.
Step 5. While the rice squares cool, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
Step 6. To the top of the crispy rice squares, add avocado slices, followed by 1 large tablespoon of the spicy tuna mixture, a drizzle of spicy mayo, and a garnish such as chopped chives, green onions, or a sprinkle of sesame seeds. Serve with low-sodium tamari or soy sauce.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this spicy tuna with crispy rice using what you already have? Here are some ideas…
- No sushi-grade ahi tuna? Sushi-grade salmon would be equally delicious. Again, just get the highest quality you can find.
- Don't like raw tuna? You can also make this with seared tuna, grilled shrimp, or cooked salmon.
- Make it vegan - use marinated portobello mushrooms, tofu, or mashed cooked butter beans.
- Add-ins - you can add sesame oil for more nuttiness and lemon juice or lime juice to the spicy mayo for more zing.
Frequently Asked Questions
Some grocery stores such as Whole Foods and Costco sell sushi-grade fish in their refrigerated seafood section. However, if available to you, I recommend buying it from your local fish purveyor or Japanese grocery store. The main takeaway here is to buy the freshest you can find and to choose the high-quality option.
Absolutely. Just leave out the extra sriracha in the tuna mixture.
Japanese short-grain rice (often called sushi rice) is the only kind that will work because of its sticky texture.
Use your tuna the same day you buy it. Spicy tuna with crispy rice is best consumed the day you make it, but you can store it in the fridge and eat it the next day. Reheat by adding to a lightly oiled skillet over medium heat for about 3-4 minutes. It’ll warm the rice up just enough without heating the tuna. Or you can alternatively nuke the rice patties in the microwave and then assemble them.
Helpful Tips
Rinse your rice before cooking. This helps remove any excess starch and helps prevents your rice from becoming gummy.
Cool the rice on a wire rack. Elevating the cooked rice bites on a wire rack helps them crisp up even further, so for the best texture, don't skip this step.
Chill the rice. This step allows you to easily cut the rice into squares. When the rice is hot, it's too sticky.
How to Serve
Serve this crispy rice appetizer with spicy Asian cucumber salad, shishito peppers, bok choy salad, or sautéed broccoletti to make it more of a complete meal.
More Asian-Inspired Recipes
Spicy Tuna With Crispy Rice
Ingredients
Sushi Rice
- 1 cup sushi rice rinsed until water runs clear
- 1 ½ cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- avocado or refined coconut oil for shallow frying
Spicy Tuna
- ½ - ¾ pound sushi-grade tuna, finely minced
- 4 tablespoons Japanese spicy mayo
- sriracha to taste, optional
Toppings
- avocado slices
- more Japanese spicy mayo for drizzling
- chives, green onion, or toasted sesame seeds for garnish
- low-sodium tamari or soy sauce for dipping, optional
Instructions
- Cook the rice. Rinse the rice under cold water until the water runs clear to remove any excess starch. In a medium saucepan, bring the rice and water to a boil, cover, and cook for 20 minutes over medium-low heat. Remove from the heat to steam for an additional ten minutes. You can also use a rice cooker or make instant pot sushi rice.
- Season and chill. In a small microwave-safe bowl, whisk together the rice vinegar, sugar, and salt and gently heat in the microwave for 15 seconds to help the sugar dissolve then stir to combine. Pour over the warm cooked rice and use a "cutting method" with a rubber spatula or rice paddle to mix the rice until the seasoning is distributed.
- Shape the rice. Tightly pack the seasoned rice into a small shallow baking tray lined with plastic wrap or parchment paper. Place it in the fridge to cool completely. It should be about ¾-1 inch tall. With a sharp knife, cut the rice into bite-sized rectangles about 2 inches long. You may need to wipe down the blade with a wet cloth between cuts to keep the rice from sticking to the knife.
- Crisp it up. Add a thin layer of neutral oil (such as avocado or refined coconut oil) to cover the bottom of a large frying pan or skillet over medium to medium-high heat. Cook the rice patties on each side for 4-5 minutes or until golden brown. Blot the excess oil off on a paper towel and transfer the crispy rice squares to a cooling rack to allow them to further crisp up.
- Make spicy tuna mixture. While the rice squares cool, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
- Assemble. To the top of the crispy rice squares, add avocado slices, followed by 1 large tablespoon of the spicy tuna mixture, a drizzle of spicy mayo, and a garnish such as chopped chives, green onions, or a sprinkle of sesame seeds. Serve with low-sodium tamari or soy sauce.
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