Crispy rice with spicy tuna is a diner style appetizer made from rectangles of pressed sushi rice fried until golden, then topped with a creamy, spicy tuna mix, avocado, and jalapeno. Each bite has a crunchy base and a cool, creamy topping.
The rice needs at least 4 hours to chill, so plan ahead and make it in the morning or the day before. Once it is firm, the cakes fry in minutes, and you can make the topping while you cook. This recipe makes 15 pieces and offers two toppings, one with sashimi grade tuna and one with canned tuna.
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Why This Crispy Rice with Spicy Tuna Recipe Works
Chilling the cooked rice turns it firm enough to slice and fry without falling apart. When the cold rectangles hit hot oil, the outside turns golden and crunchy while the inside stays soft and chewy, which is the contrast that makes this appetizer so addictive.
The spicy tuna topping is quick to make. Sriracha adds heat, Japanese style mayonnaise makes it creamy, and sesame oil adds a nutty aroma, while green onion and sesame seeds finish the flavor and texture.
Because there are two topping options, you can make a version for any budget. Sashimi grade tuna gives a clean, fresh taste, and canned tuna in oil makes a pantry friendly version that is still full of flavor.
Ingredients for Crispy Rice with Spicy Tuna
- 1 1/2 cups sushi rice (for the rice cakes)
- 1 3/4 cups water (for the rice cakes)
- 1/4 cup neutral oil, for frying (for the rice cakes)
- 1/4 tsp kosher salt (for finishing the rice cakes)
- 8 oz sashimi grade tuna, finely diced (for the fresh tuna topping)
- 1 tbsp sriracha, adjust to taste (for the fresh tuna topping)
- 4 tsp Japanese style mayonnaise (for the fresh tuna topping)
- 1 tsp toasted sesame oil (for the fresh tuna topping)
- 1/4 tsp kosher salt (for the fresh tuna topping)
- 2 tbsp finely chopped green onion (for the fresh tuna topping)
- 1 tsp white sesame seeds (for the fresh tuna topping)
- 13 oz canned tuna in oil, well drained (for the canned tuna topping)
- 3 tbsp sriracha (for the canned tuna topping)
- 4 tbsp Japanese style mayonnaise (for the canned tuna topping)
- 1 tbsp lemon juice or rice vinegar (for the canned tuna topping)
- 1 tsp toasted sesame oil (for the canned tuna topping)
- 1/4 tsp kosher salt (for the canned tuna topping)
- 1/4 cup finely chopped green onion (for the canned tuna topping)
- 2 tsp white sesame seeds, optional (for the canned tuna topping)
- 1 1/2 tsp black sesame seeds (for the canned tuna topping)
- 1 avocado, cut into small thin slices (for topping)
- 15 thin jalapeno slices, optional (for topping)
- 1/2 tsp black sesame seeds (for garnish)
Sushi rice. Short grain sushi rice is sticky enough to hold together when pressed and sliced. Rinse it until the water runs mostly clear for the ideal texture.
Neutral oil. A neutral oil with a high smoke point, like canola or vegetable oil, crisps the rice evenly without adding flavor.
Tuna. Use sashimi grade tuna for the fresh topping, and buy it from a fishmonger you trust. For the pantry version, choose tuna packed in oil and drain it very well so the topping is not watery.
Sriracha and mayonnaise. Sriracha brings heat and tang, while Japanese style mayonnaise adds a rich, creamy texture. Adjust the sriracha to your preferred spice level.
Avocado and jalapeno. Thin avocado slices add a cool, creamy contrast, and jalapeno adds a fresh kick. Both are optional but pretty on the plate.
How to Make Crispy Rice with Spicy Tuna
1. Cook the rice. Rinse the rice, then simmer it with the water in a covered pot for about 15 minutes. Rest it off the heat for 10 minutes, then loosen with a fork.
2. Press the rice. Press the warm rice firmly into a parchment lined 9×13 inch pan in an even layer about 1/2 inch thick.
3. Chill. Cover and refrigerate for at least 4 hours, or overnight, until the rice is cold and very firm.
4. Cut the cakes. Turn the block out onto a board and cut it into 15 rectangles.
5. Mix the topping. While the rice chills or while you fry, stir your chosen topping ingredients together and refrigerate until needed.
6. Fry the cakes. Heat the oil in a large nonstick skillet over medium high heat. Fry the rice cakes in batches for 2 to 3 minutes per side until deep golden and crisp, then drain on paper towels and sprinkle with salt.
7. Top. Arrange the cakes on a platter and top each with a small mound of spicy tuna.
8. Garnish. Finish with avocado slices, jalapeno slices, and a pinch of black sesame seeds. Serve right away.
How to Serve Crispy Rice with Spicy Tuna
Serve the crispy cakes right away while the bases are still crunchy. They are a fun starter ahead of Korean beef noodles or air fryer honey garlic salmon, and a cool side like creamy Asian cucumber salad or garlic sesame cucumber salad balances the spice. Arrange everything on a large platter for a gathering spread.
How to Store and Reheat Crispy Rice with Spicy Tuna
Keep the toppings separate from the rice. Refrigerate the fresh tuna topping in an airtight container and use it within 1 day, and refrigerate the canned tuna topping for up to 3 days. Store the fried rice cakes in the refrigerator for up to 3 days, then re crisp them in a hot skillet or a hot oven at 400 degrees F for a few minutes. Do not assemble ahead, because the rice softens under the topping.
Tips and Variations for Crispy Rice with Spicy Tuna
Chill fully. The rice must be very cold and firm, or the cakes will fall apart in the pan.
Press evenly. Use damp hands or the back of a wet spoon to press the rice into a flat, even layer.
Use a sharp knife. Wipe the knife between cuts so the rectangles come out clean.
Do not crowd the pan. Fry in batches so the oil stays hot and the cakes crisp instead of steaming.
Drain the canned tuna. Press out extra oil so the topping holds its shape.
Shape the topping. Use two teaspoons to scoop football shaped mounds and slide them onto each cake.
Adjust the heat. Start with less sriracha and add more to taste.
Keep raw fish cold. Keep sashimi grade tuna refrigerated until you mix the topping, and serve right away. University of Maine Extension shares general guidance on handling cooked rice safely.
Frequently Asked Questions About Crispy Rice with Spicy Tuna
How do you make crispy rice with spicy tuna?
Chill pressed sushi rice until firm, cut it into rectangles, fry them until golden and crisp, then top with a spicy tuna mixture and garnish with avocado and jalapeno.
Can you make crispy rice with spicy tuna ahead of time?
You can cook, press, and chill the rice a day ahead and mix the topping earlier in the day. Fry the cakes and assemble just before serving so they stay crunchy.
What tuna is ideal for crispy rice with spicy tuna?
Sashimi grade tuna gives the freshest flavor, while canned tuna in oil is a convenient and budget friendly option when drained well.
Can I use leftover rice?
Day old cooked sushi rice works if it is pressed firmly and chilled until it holds together.
Why are my rice cakes falling apart?
The rice was probably not chilled long enough or was not pressed firmly. Chill for at least 4 hours and press the rice in an even layer.
Crispy Rice with Spicy Tuna
Equipment
- 9×13 inch pan
- Parchment paper
- Large nonstick skillet
- Sharp knife
Ingredients
Main Ingredients
- 1 ½ cup sushi rice uncooked, for the rice cakes
- 1 ¾ cup water for the rice cakes
- ¼ cup neutral oil for frying the rice cakes
- ¼ tsp kosher salt for finishing the rice cakes
- 8 oz sashimi grade tuna finely diced, for the fresh tuna topping
- 1 tbsp sriracha adjust to taste, for the fresh tuna topping
- 4 tsp Japanese style mayonnaise for the fresh tuna topping
- 1 tsp toasted sesame oil for the fresh tuna topping
- ¼ tsp kosher salt for the fresh tuna topping
- 2 tbsp finely chopped green onion for the fresh tuna topping
- 1 tsp white sesame seeds for the fresh tuna topping
- 13 oz canned tuna in oil well drained, for the canned tuna topping
- 3 tbsp sriracha for the canned tuna topping
- 4 tbsp Japanese style mayonnaise for the canned tuna topping
- 1 tbsp lemon juice or rice vinegar, for the canned tuna topping
- 1 tsp toasted sesame oil for the canned tuna topping
- ¼ tsp kosher salt for the canned tuna topping
- ¼ cup finely chopped green onion for the canned tuna topping
- 2 tsp white sesame seeds optional, for the canned tuna topping
- 1 ½ tsp black sesame seeds for the canned tuna topping
- 1 avocado cut into small thin slices, for topping
- 15 jalapeno slices thin, optional, for topping
- ½ tsp black sesame seeds for garnish
Instructions
Cooking
- Rinse and cook. Rinse the rice, combine it with the water in a pot, cover, and simmer 15 minutes. Remove from the heat and rest, covered, for 10 minutes. Press into a pan. Loosen the rice and press it firmly into a parchment lined 9×13 inch pan, about 1/2 inch thick.
- Chill. Cover and refrigerate at least 4 hours until completely cold and firm. Make the topping. Choose the fresh or canned tuna version, stir the ingredients together until creamy, and refrigerate.
- Slice. Turn the rice out onto a board and cut it into 15 equal rectangles. Fry. Heat the oil in a large nonstick skillet over medium high heat and fry the cakes in batches for 2 to 3 minutes per side, until deep golden and crisp.
- Season. Drain on paper towels and sprinkle lightly with salt.
- Assemble. Set the cakes on a platter and use two teaspoons to place a mound of spicy tuna on each.
- Garnish. Top with avocado, jalapeno slices, and black sesame seeds and serve immediately.
