Spicy tuna crispy rice is a standout appetizer that delivers contrast in every bite. Golden, pan-fried rice forms a crunchy foundation for a creamy, spicy tuna topping, finished with fresh avocado and jalapeño. The combination of crisp edges, tender centers, and umami-forward flavors makes this dish equally suited for entertaining guests or preparing an elevated snack at home.

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Ingredient Breakdown

Sushi-grade tuna is essential here, offering a clean, delicate flavor and silky texture that pairs well with bold seasonings. Kewpie mayonnaise adds richness and subtle sweetness, while sriracha provides controlled heat without overpowering the fish. Tamari and toasted sesame oil deepen the flavor with savory, nutty notes. The rice is seasoned lightly with sugar, vinegar, and salt, creating balance before it’s pressed and chilled to develop structure. Once fried, it becomes crisp on the outside while remaining tender inside, acting as the perfect base for the topping.

Step-by-Step Preparation Guide

The process begins by thoroughly rinsing the rice to remove excess starch, ensuring clean grains and proper texture once cooked. After seasoning the warm rice, it’s pressed firmly into a lined pan and chilled, allowing it to set and hold its shape. Meanwhile, the tuna is sliced and finely diced, then gently mixed with the spicy, creamy components and kept cold to preserve freshness. The chilled rice is cut into uniform rectangles and cooked until deeply golden and crisp, either in a skillet or air fryer. Assembly is precise and intentional, layering avocado, tuna, and garnishes so each piece delivers balance in flavor and texture.

Recipe Tips

Choose the freshest sushi- or sashimi-grade tuna available, keeping it well chilled until assembly.
Press the rice firmly and evenly to prevent cracking during frying.
Fry in batches and avoid overcrowding to achieve consistent crispness.
Drain cooked rice on a wire rack rather than paper towels to maintain crunch.
Adjust spice levels gradually, tasting the tuna mixture before serving.

What to serve With this recipe

Spicy tuna crispy rice pairs well with light, refreshing sides that complement its richness. Pickled ginger cleanses the palate, while seaweed salad or cucumber salad adds brightness and crunch. A small dish of soy sauce or tamari works well for dipping, and the dish can also be served alongside other sushi-inspired small plates for a cohesive spread.

Creative Variations

Furikake can be sprinkled over the rice before frying for added umami and texture. Crispy shallots introduce extra crunch, while salmon may be substituted for tuna for a slightly richer profile. Heat can be intensified with chili oil or toned down by increasing mayonnaise. A finishing drizzle of spicy mayo or eel sauce adds visual appeal and another layer of flavor.

Frequently Asked Questions

Is raw tuna safe to eat? When labeled sushi- or sashimi-grade and handled properly, it is intended for raw consumption.
Can this be made ahead? The rice can be prepared and chilled in advance, but frying and assembly are best done just before serving.
How should leftovers be stored? Store components separately in airtight containers and reheat rice briefly to restore crispness.
Is air frying effective? Yes, brushing the rice lightly with oil and flipping halfway produces an evenly crisp result.
How do you keep the rice crispy? Serve immediately and avoid stacking once cooked.

Spicy tuna crispy rice stands out for its layered textures and bold yet balanced flavors. With careful preparation and thoughtful assembly, it delivers a restaurant-quality experience at home, making it a reliable choice for gatherings, celebrations, or anytime a refined appetizer is desired.

Ingredients

Tuna

7 ounces sushi or sashimi grade tuna
1 tablespoon kewpie mayonnaise

1 tablespoon sriracha
1 teaspoon low sodium tamari or soy sauce
1 teaspoon toasted sesame oil
2 tablespoons finely diced green onion
1 teaspoon sesame seeds, plus more for serving

Rice

1 cup sushi rice
1 ½ cups water
1 teaspoon rice vinegar
1 teaspoon sugar
¾ teaspoon salt
¼ cup plain oil for frying

For Serving

½ avocado, thinly sliced
1–2 jalapeños, thinly sliced

Instructions

Rinse the sushi rice thoroughly under cold running water using a fine mesh strainer until the water runs mostly clear. Transfer the rice to a saucepan, add the measured water, and cook according to the package directions until tender. While still warm, gently fold in the sugar, rice vinegar, and salt, taking care not to mash the grains.

Line an 8×8-inch pan with parchment paper or plastic wrap, leaving overhang on the sides for easy removal. Press the seasoned rice firmly and evenly into the pan, compacting it well so it holds together during frying. Cover and refrigerate for at least 2 hours to fully set.

While the rice chills, prepare the tuna. Slice the tuna into thin strips, then finely dice into small, even cubes for a clean texture. Transfer to a bowl and add the sriracha, kewpie mayonnaise, tamari, sesame oil, green onion, and sesame seeds. Mix gently until evenly coated, then refrigerate to keep chilled and fresh.

Once the rice is set, lift it from the pan and cut into 18 rectangles. Heat the oil in a skillet over medium-high heat until shimmering. Arrange the rice pieces in a single layer without overcrowding and fry for 3–4 minutes per side, turning carefully, until golden brown and crisp. Transfer to a wire rack to drain and maintain crispness.

Alternatively, brush both sides of the rice lightly with oil and air fry at 400°F for about 20 minutes, flipping halfway through.

To assemble, top each crispy rice piece with a slice of avocado, about 1 tablespoon of the spicy tuna mixture, and a few jalapeño slices. Finish with extra sesame seeds and serve immediately, with soy sauce or tamari on the side if desired.