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In need of a fancy appetizer? Spicy tuna crispy rice is perfect for a crowd (although you may not want to share). It's gluten-free, dairy-free, and sure to impress!
Forget takeout. You can now make spicy tuna crispy rice at home. It's one of our all-time favorites along with salmon rice bowls, cilantro lime pasta with shrimp, and cold sesame noodle salad.
If you also like sushi or poke, you're going to love this recipe! It's crispy, salty, creamy, a little spicy, and full of umami notes that'll leave you wanting "just one more" bite.
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
- Sushi rice. This is Japanese short-grain rice. It 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 mouthfeel against the crispy rice.
- Spicy mayo for drizzling more sauce on top because you can never have too much.
- Chives add a delicate flavor and a pop of color.
How to Make Spicy Tuna Crispy Rice
1. 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.
2. Season and chill. In a bowl, whisk together the vinegar, sugar, and salt and pour the cooked rice into it, mixing until well distributed. Tightly pack the seasoned rice into a shallow parchment paper-lined pan and place it in the fridge to cool completely. It should be about ¾-1 inch tall.
3. Shape the rice. 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.
4. Crisp it up. Add a thin layer of neutral oil (such as avocado or refined coconut oil) to a large skillet just above medium heat and cook the rice patties on each side for 4-5 minutes or until golden brown. Transfer to a wire rack.
5. Make spicy tuna. While the rice crisps, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
6. Assemble. Top each crispy rice pattie with avocado slices, followed by 1 large tablespoon of spicy tuna, a drizzle of spicy mayo, and chopped chives to garnish. Serve with low-sodium tamari or soy sauce
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this spicy tuna crispy rice using what you already have? Here are some ideas…
- Use sushi-grade salmon instead. This would be equally delicious. Again, just get the highest quality you can find.
- Don't like raw fish? You can also make this with grilled shrimp or cooked salmon.
- Make it vegan. Use marinated portobello mushrooms or tofu instead.
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 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.
Speed it up. Cook your rice the day before. You can also make the mayo ahead of time. These two things will make this recipe go much quicker.
Want to serve these spicy tuna bites for the main course? Add in a vegetable to round it out such as spicy Asian cucumber salad, shishito peppers, or sautéed broccoletti.
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Spicy Tuna 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
- chives
- more spicy mayo for drizzling
- 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.
- Season and chill. In a bowl, whisk together the vinegar, sugar, and salt and pour the cooked rice into it, mixing until well distributed. Tightly pack the seasoned rice into a shallow parchment paper-lined pan and place it in the fridge to cool completely. It should be about ¾-1 inch tall.
- Shape the rice. 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 a large skillet just above medium heat and cook the rice patties on each side for 4-5 minutes or until golden brown. Transfer to a wire rack.
- Make spicy tuna. While the rice crisps, add the minced tuna, spicy mayo, and additional sriracha (if desired) to a bowl and mix to combine. Set aside.
- Assemble. Top each crispy rice pattie with avocado slices, followed by 1 large tablespoon of spicy tuna, a drizzle of spicy mayo, and chopped chives to garnish. Serve with low-sodium tamari or soy sauce.
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