Pin it The first time I tried spicy tuna crispy rice at a Japanese fusion spot in downtown LA, I kept ordering them until the server probably recognized my voice. They had this impossible contrast — crunch against cream, heat against cool — and I spent the next month in my tiny kitchen trying to recreate that magic. My first batch was a disaster: rice stuck to the pan, tuna too spicy, avocado turning brown before anyone arrived. Eventually I learned the secrets, and now they disappear in seconds whenever I make them for friends.
Last summer I made these for a rooftop gathering and watched my friend Sarah, who claims to hate spicy food, tentatively take one bite. Her eyes went wide and she reached for a second before swallowing the first. By the time the sun set, the platter was empty and people were asking if I had hidden a backup stash somewhere. That moment when someone who was skeptical ends up loving it — that is why I keep making these.
Ingredients
- Sushi rice: Short-grain rice is non-negotiable here — long-grain will never hold together when you fry it
- Rice vinegar mixture: The seasoning gives the rice depth and helps it firm up for that perfect fry
- Sushi-grade tuna: Fresh, high-quality tuna makes all the difference in flavor and safety
- Kewpie mayonnaise: Richer and creamier than Western mayo, worth seeking out at an Asian market
- Sriracha: Adjust to your heat tolerance — I go light for crowds and heavier for spice-loving friends
- Avocado: Adds creaminess that balances the crispy rice and spicy tuna
Instructions
- Cook and season the rice:
- Rinse the sushi rice until the water runs clear, then combine with water in a saucepan. Bring to a boil, reduce to low, cover and cook for 15 minutes before letting it rest covered for 10 minutes. Mix rice vinegar, sugar and salt, microwave for 20 seconds to dissolve, then gently fold into the rice and cool completely.
- Press and chill the rice:
- Line an 8x8-inch pan with plastic wrap and press the cooled rice evenly inside, about 3/4 inch thick. Cover and refrigerate for at least one hour or overnight — the extra chilling time makes the rice hold together better when frying.
- Prepare the spicy tuna:
- Combine the diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion and sesame seeds in a bowl. Mix gently and refrigerate until you are ready to assemble.
- Cut and fry the rice squares:
- Lift the rice slab from the pan and cut into 16 rectangles. Heat vegetable oil in a nonstick skillet over medium-high heat and fry the rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
- Assemble and serve:
- Top each crispy rice square with a spoonful of spicy tuna and add avocado, black sesame seeds and sliced green onion if desired. Serve immediately while the rice stays crisp.
Pin it My friend Mark came over once when I was mid-fry, the kitchen filled with the smell of hot oil and sesame, and he stood by the stove eating them straight from the paper towels. He said he did not need the plate, just the next batch coming out of the pan. Those are the meals I remember most — the ones where formal dinner parties turn into everyone gathering around the stove, grabbing bites as they come.
Making Them Ahead
You can prepare the rice slab and tuna mixture up to a day in advance. Keep the rice refrigerated until you are ready to fry, and store the tuna in a sealed container in the coldest part of your fridge. Fry and assemble just before serving for that signature crunch.
Choosing the Right Pan
A nonstick skillet is your best friend here because the rice squares can be stubborn. I learned this the hard way with a stainless steel pan and spent ten minutes scraping stuck bits of rice off the bottom while my hungry friends pretended not to watch.
Serving Suggestions
These work beautifully as passed appetizers or as part of a DIY sushi night spread. Set up a small bar with extra Sriracha, soy sauce and pickled ginger so guests can customize their bites.
- Pair with cold sake or a crisp lager to balance the heat
- Add a small dot of wasabi on each square if your crowd loves spice
- Keep a bowl of pickled ginger nearby for a palate cleanser between bites
Pin it These little bites have become my go-to for everything from game nights to impromptu gatherings. People always ask for the recipe, and I always send them home with a container of extras.
Recipe Questions & Answers
- → What type of rice is best for crispy rice?
Sushi rice works best due to its sticky texture, which helps the squares hold together when fried.
- → How do I get the rice crispy instead of soggy?
After cooking, chill the formed rice squares in the refrigerator to firm up, then fry in hot oil until golden and crisp on all sides.
- → Can I use other fish instead of tuna?
Yes, chopped salmon or cooked crab can be used as alternatives for different flavors and textures.
- → What gives the spicy tuna its heat?
The mixture includes Sriracha, which adds a balanced spicy kick complemented by creamy mayonnaise and savory soy sauce.
- → How should these bites be served for best flavor?
Serve immediately after assembling to maintain crispiness, optionally with soy sauce, wasabi, or pickled ginger on the side.