Spicy Tuna Crispy Rice
Let Me Tell You About Spicy Tuna Crispy Rice
Okay, first off, if you’ve never had Spicy Tuna Crispy Rice, you’re in for a real treat (assuming you like a little heat – and carbs). I started making this after having one too many expensive sushi-bar sessions, and I thought: why not try it myself? The first batch was… well, the rice was more soggy than crispy, and let’s not even talk about the bits that kinda stuck to the pan (pro cooking tip: don’t walk off for ‘just a sec’ to check your phone). But after some trial, some error, and a lot of snacking in between, I’ve actually figured out a version that gets requests at family gatherings and yes, I will make it just for myself on a random Wednesday night. Sometimes with a beer. Highly recommended.
Why I Keep Coming Back to This Recipe
I make this when I want to impress friends but also when I just want a salty, spicy snack after work. My sister legit asks me to bring this over every time I visit, and my cousin called me “the crispy rice queen” which is probably the only title I’ll ever have. The rice gets so golden on the outside but fluffy inside, and the spicy tuna on top is just the right level of creamy-heat (you can adjust it, obviously). Oh, and I used to struggle with the rice staying together, but now—well, let’s just say if your rice falls apart, scoop it up and eat it anyway, I do. Honestly, can’t tell you how many times they’ve disappeared before hitting the plate and I have to make a second round.
What You’ll Need (and What I Occasionally Swap)
- 2 cups cooked sushi rice (I’ll admit, I have used leftover jasmine rice and it wasn’t bad, just less sticky. Grandma would slap my wrist for that one)
- 1 tablespoon rice vinegar (sometimes I just splash in a bit of apple cider vinegar, if that’s closer at hand—don’t tell anyone)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- About 4 ounces sushi-grade tuna, diced nice and small (I usually get mine at a good fish market, but my friend once used canned tuna… let’s just stick to fresh or frozen and thawed—trust me on this)
- 2 tablespoons mayonnaise (Kewpie is awesome but regular ol’ mayo works fine, in my humble opinion)
- 1 tablespoon Sriracha (or more if you want this to punch you in the face a little)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 1 green onion, finely sliced
- Sesame seeds (to sprinkle—my cousin once dumped the whole jar on, so, go easy)
- Neutral oil for frying (I tend to use canola, but whatever you’ve got that can take the heat)
- Optional: thin slices of avocado, jalapeño; sometimes I do both if they’re around
How I Usually Cook This (With Some Side Notes)
- Cook your rice if you haven’t got any handy. I like to do it in a rice cooker (shocker), but stovetop works. The first time I made it, I used way too much water and got soggy mush. Actually, I find it’s better with slightly drier rice if you can manage.
- Mix the sugar, salt, and rice vinegar, then drizzle over the warm rice. Gently fold it in – don’t go ham or you’ll mash the rice. Set aside to cool. (I sometimes fan it but usually just wander around for 10 minutes.)
- Take your cooled rice and form it into bite-sized rectangles. About 2 inches long. Wet your hands a bit or you’ll be wearing more rice than you eat. Place them on a tray. The batches don’t have to be perfect, mine rarely are.
- Heat a generous glug of oil in a nonstick skillet – you want about 1/4 inch covering the bottom. Place your rice rectangles in and fry over medium-high heat. Let them sit. Don’t move them around much! After 3-4 minutes, peek to see if the bottoms are golden brown and crispy. Flip them over (tongs help) and repeat. Oh, this is where I usually sneak a tester piece – someone has to do it.
- Transfer crispy rice to a paper-towel lined plate. Try not to eat every single one.
- Meanwhile, mix your diced tuna, mayo, Sriracha, soy sauce, sesame oil, and most of the green onion in a bowl. Give it a taste – want it spicier? More mayo? It’s your kitchen.
- Spoon a heap of spicy tuna mixture onto each crispy rice piece. Garnish with sesame seeds, extra green onion, a slice of avocado or jalapeño if you’re feeling extra.
- Step back and admire your crispy creations (then eat them warm, because they’re at their peak now).
Notes from the Trenches
- Hot oil is key. I once tried this with less oil, thinking I was being healthy; it just stuck and kind of steamed instead. Oops.
- If forming rectangles feels impossible, just do rounds or blobs. Who’s judging?
- If you want to make this ahead, keep rice and tuna separate until just before serving. Trust me. Soggy rice is a heartbreaker.
- I read somewhere you can freeze the fried rice blocks; honestly, they lost the magic when I tried. But maybe you’ll have better luck.
If You Want to Mix Things Up (Or…Maybe Not)
- I once subbed in spicy salmon instead of tuna—pretty great actually, especially if you find tuna a bit pricey where you live.
- Avocado on top is a classic addition. My nephew just eats the avocado and leaves the rest, but hey, whatever works.
- Wasabi mayo is nice, but when I tried adding diced pickles…let’s just say, don’t.
The Tools I Use (And What I Do When I Can’t Find Them)
- Nonstick frying pan – but in a pinch, I’ve used my old wok and just kept an eagle eye on the edges
- Mixing bowls – if you only have one, do the tuna first then the rice. Clean up is a little messy but it works
- Sharp knife for dicing tuna – or, your less-sharp knife and a bit of elbow grease
- Paper towels or (clean old T-shirt in emergencies for draining oil, just for one batch)
How Long Does This Stuff Last? (Not Long, Actually)
I store the rice and tuna separately in airtight containers in the fridge. I’d guess you could keep the assembled bites for a few hours, but the crispiness fades (and honestly, in my house it never lasts more than a day). So, for best results, make just what you need and chow down.
How I Like to Serve These
Okay, I love piling them up on a board with avocado roses if I’m feeling fancy. But usually, it’s just a big plate in the living room and people help themselves (and somehow my husband always gets the biggest piece—coincidence? hmm). Try them with edamame, or even a bowl of miso soup. Once I even served these at a Super Bowl party and they vanished before halftime. Oh, and a squeeze of lemon over the top sometimes—super underrated.
Things I’ve Learned the Hard Way (So You Don’t Have to)
- If you rush the rice cooling step, your blocks will fall apart. I once tried putting them in the freezer to cool faster; bad idea, they turned hard and weird in the center.
- Don’t overcrowd the pan, unless you want uneven coloring—and probably do, like I did, because you’re impatient. But it’s never worth it.
- Taste your spicy tuna before topping, otherwise you might accidentally serve something way too salty. Did this once. My bad.
Your Questions (Yes, People Have Actually Asked These!)
- Can I use regular rice? Yep, in a pinch. Not as sticky but hey, carbs are carbs. You might need to mash it a bit more.
- Is it okay to use sriracha alternatives? For sure. Gochujang, sambal oelek, or even a spicy ketchup if you’ve run out (it happened to me at my cousin’s house…turned out surprisingly okay!).
- Do I need sushi-grade tuna? Honestly, yes, for safety. But if your store doesn’t carry it, some pre-frozen brands are fine—check this discussion on Serious Eats for more tuna info. Definitely, don’t use deli tuna salad, though.
- Can I bake instead of fry? I tried it once, hoping for a miracle. They didn’t really get crisp, but if you spray them with lots of oil and use a hot oven, maybe 400°F/200°C, you could kind of fake it.
- Any good videos for technique? Actually, this YouTube video gave me the confidence to go for it the first time. Super casual, too, not all fancy chef talk.
So that’s pretty much how I make Spicy Tuna Crispy Rice (and sometimes botch it, but who cares). It’s become a sort of comfort food-meets-party-trick in my family. Give it a go—even if you mangle the rice, just heap spicy tuna on top and call it sushi nachos. Happy cooking!
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 6 ounces sushi-grade tuna, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 green onion, thinly sliced
- 2 tablespoons vegetable oil (for frying)
- Optional garnishes: sesame seeds, sliced jalapeños, nori strips
Instructions
-
1Season the cooked sushi rice with rice vinegar, sugar, and salt. Mix well and let cool to room temperature.
-
2With wet hands, shape the rice into small rectangular blocks (about 1 inch by 2 inches).
-
3Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the rice blocks until all sides are golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
-
4In a bowl, mix the diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and green onion until well combined.
-
5Top each crispy rice piece with a spoonful of spicy tuna mixture. Garnish with sesame seeds, sliced jalapeños, or nori strips if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
