Name: Spicy Tuna Crispy Rice
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Japanese-Inspired
Ingredients: For the crispy rice:; 2 cups cooked sushi rice or short-grain white rice; 2 tbsp rice vinegar; 1 tsp sugar; 1/2 tsp salt; Oil for frying (avocado or canola oil); For the spicy tuna topping:; 6 oz sushi-grade tuna, finely diced; 2 tbsp mayonnaise; 1–2 tsp sriracha or chili sauce (to taste); 1 tsp soy sauce; 1/2 tsp sesame oil; 1 green onion, finely sliced; Optional garnishes: avocado cubes, sesame seeds, jalapeño slices, microgreens

Jump to Recipe·Leave a Review

Spicy Tuna Crispy Rice is a restaurant-style appetizer made right at home, combining golden, pan-fried sushi rice cakes with a flavorful spicy tuna topping. The contrast between the crispy rice and the creamy, spicy tuna is absolutely addictive. I love making this for a fun snack, a party appetizer, or even a light dinner when I’m craving something bold and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s fun to make, impressive to serve, and packed with texture and flavor. The crispy rice has a satisfying crunch, while the spicy tuna brings a cool, creamy heat. It’s a perfect balance of spicy, savory, and crispy in every bite. Plus, I can prep everything ahead and assemble just before serving. Spicy Tuna Crispy Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crispy rice:

Sushi rice or short-grain white rice, cooked and cooled
Rice vinegar
Sugar
Salt
Oil for frying (like avocado or canola oil)

For the spicy tuna topping:

Sushi-grade tuna, finely diced
Mayonnaise
Sriracha or chili sauce
Soy sauce
Sesame oil
Green onions, finely sliced
Optional: avocado cubes, sesame seeds, jalapeño slices, or microgreens for garnish

Directions

I cook the sushi rice and season it with rice vinegar, sugar, and salt. I let it cool completely, then press it firmly into a lined baking dish and chill for at least 1 hour to firm up.
Once firm, I cut the rice into small rectangles or squares (about 1½ inches wide).
In a pan, I heat oil over medium-high heat and fry the rice cakes until golden and crispy on both sides. I drain them on paper towels.
For the spicy tuna, I mix diced tuna with mayo, sriracha, soy sauce, sesame oil, and green onion until creamy and well-blended.
I spoon or pipe the spicy tuna mixture onto each crispy rice piece.
I garnish with avocado, sesame seeds, or a thin slice of jalapeño if I want extra flair.

Servings and timing

This recipe makes about 16 pieces and takes roughly 1 hour total—40 minutes of prep and chilling, plus 20 minutes for frying and assembly.

Variations

Sometimes I swap the tuna for spicy salmon or even finely chopped cooked shrimp. I’ve also made a vegetarian version using spicy avocado or tofu mash. If I want it extra spicy, I add more sriracha or a dash of chili oil. For crunch, I sprinkle crispy onions or tempura flakes on top.

Storage/reheating

I store the rice portion (uncooked or cooked) in the fridge, and I make the tuna mixture fresh before serving. The crispy rice is best eaten right after frying, but I’ve reheated it in an air fryer or skillet for a quick second round. I don’t freeze this dish—it’s best fresh. Spicy Tuna Crispy Rice

FAQs

Can I use leftover rice?

Yes, as long as it’s sticky like sushi rice. I press it firmly before chilling and frying for the best texture.

Do I have to deep fry the rice?

No. I pan-fry in a shallow layer of oil until golden and crisp. It’s easier and less messy than deep frying.

Where can I find sushi-grade tuna?

I get it from a trusted fishmonger or store with a sushi section. Freshness is key for safety and flavor.

Can I make it ahead?

Yes. I prepare the rice cakes and spicy tuna separately, then assemble right before serving so everything stays crispy.

What can I serve with this?

I like pairing it with edamame, seaweed salad, or pickled ginger for a full sushi-style spread.

Conclusion

Spicy Tuna Crispy Rice is one of those recipes that brings big flavor and restaurant-worthy presentation without too much effort. I love the contrast of hot, crispy rice and cool, spicy tuna—it’s bold, fresh, and always a hit. Whether I’m entertaining or just treating myself, this is one dish I come back to again and again.