Name: Spicy Tuna Crispy Rice Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice (or other short grain rice); 2 Tbsp rice vinegar; 1½ tsp granulated sugar; ½ tsp Kosher salt; ½ cup grapeseed oil (or other neutral oil, for pan frying); ½ lb sushi-grade ahi tuna; 3 scallions (thinly sliced); ½ cup Kewpie mayonnaise; ¼ cup Sriracha; 3 Tbsp ponzu sauce; 1 jalapeño (thinly sliced, for serving); black sesame seeds (for serving)

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Introduction

Spicy Tuna Crispy Rice is a popular sushi appetizer that combines a crunchy rice base with a flavorful, creamy spicy tuna topping. This dish is perfect for impressing guests or enjoying a delicious bite-sized snack at home.

A white plate filled with about 15 small round crispy crackers, each topped with a pink creamy mixture, sprinkled with black sesame seeds, and a single green jalapeño slice on top. The crackers have a rough, crunchy texture with a golden-brown edge, and the pink topping looks smooth with small lumps, covering each cracker fully. The jalapeño slices are fresh and shiny, adding a vivid green color contrast to the dish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice (or other short grain rice)
2 Tbsp rice vinegar
1½ tsp granulated sugar
½ tsp Kosher salt
½ cup grapeseed oil (or other neutral oil, for pan frying)
½ lb sushi-grade ahi tuna
3 scallions (thinly sliced)
1 jalapeño (thinly sliced, for serving)
black sesame seeds (for serving)
½ cup Kewpie mayonnaise
¼ cup Sriracha
3 Tbsp ponzu sauce

Instructions

Step 1: Place the rice in a fine mesh strainer and rinse under cool water until the water runs clear, about 1 minute. Cook the rice according to package directions or in a rice cooker. This can be done a day ahead.
Step 2: In a small saucepan, combine rice vinegar, sugar, and Kosher salt. Bring to a simmer over medium-high heat, whisking until dissolved. Set aside.
Step 3: While the rice is still warm, gently fold in the sushi vinegar using a rice paddle or spatula, taking care not to mash the grains.
Step 4: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice into an even ½-inch thick layer. Cover and refrigerate for at least 3 hours or overnight until firm.
Step 5: Finely chop the tuna by dicing it into small cubes, then running your knife through a few more times to finely mince. Transfer to a bowl and stir in the thinly sliced scallions.
Step 6: In another bowl, whisk together Kewpie mayonnaise, Sriracha, and ponzu sauce. Pour over the chopped tuna and mix well. Cover and refrigerate until ready to assemble.
Step 7: Heat the neutral oil in a large skillet over medium heat, enough to coat the bottom. Cut the chilled rice into 2″ x ¾” rectangles, wetting your hands or knife if it sticks. Fry 7–8 pieces at a time for about 2 minutes per side until golden and crisp. Transfer to a wire rack lined with paper towels and repeat with remaining rice, adding more oil if needed.
Step 8: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Sprinkle with black sesame seeds, top with a jalapeño slice, and drizzle with extra spicy mayo if desired. Serve immediately.

Tips & Variations

Use sushi-grade tuna to ensure the best quality and safety for raw consumption.
Substitute grapeseed oil with canola or vegetable oil if preferred.
For extra crunch, double-fry the rice squares by frying them once, letting them cool, then frying again briefly.
Adjust the amount of Sriracha to control the spiciness of the tuna mixture.

Storage

Store the leftover spicy tuna mixture separately in an airtight container in the refrigerator for up to 1 day. The crispy rice is best eaten fresh; however, you can refrigerate fried rice pieces for a few hours and reheat in a hot skillet to regain crispness before serving. Avoid storing assembled bites as the rice will lose its texture.

How to Serve

A gray round plate sits on a white marbled surface and holds about a dozen small round crispy golden brown bases, each topped with a creamy light pink mixture that has small pieces of green herbs and vegetables mixed in. On top of each creamy mixture, there is a bright green thin slice of jalapeño pepper, decorated with a few tiny black seeds sprinkled around. The texture contrasts between the crunchy base and the soft topping create a layered, appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tuna instead of sushi-grade tuna?

It’s best to use sushi-grade tuna because it’s handled specifically for safe raw consumption. Regular tuna may contain bacteria or parasites that cooking normally eliminates.

Can I make the crispy rice without frying?

Frying gives the rice its signature crispy texture, but you can try baking the rice squares at a high temperature to crisp them up, although results may vary and won’t be as crunchy as frying.