Spicy Tuna Crispy Rice (Printable Version)

Crispy rice squares topped with creamy, spicy tuna and avocado, perfect for sushi-inspired snacking.

# What You Need:

→ Crispy Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil for frying

→ Spicy Tuna

07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha sauce
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds

→ Topping & Garnish

14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)

# How to Make It:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve. Gently fold into cooked rice and cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press cooled rice evenly into pan about 3/4 inch thick. Cover and refrigerate at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and sesame seeds in a bowl. Mix gently and refrigerate until use.
05 - Lift chilled rice slab from pan and cut into 16 squares.
06 - Heat vegetable oil to 1/2 inch depth in nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each fried rice square with a spoonful of spicy tuna. Add avocado piece and optionally sprinkle black sesame seeds and sliced green onion. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy on the inside, hitting every texture craving in one bite.
  • You can make them ahead and fry them just before serving, which takes the stress out of entertaining.
  • The spicy tuna topping is forgiving and tastes like you spent way more effort than you actually did.
02 -
  • If your rice is too wet when you fold in the vinegar mixture, it won't hold together no matter how long you chill it—rinsing properly and using the exact water ratio are non-negotiable.
  • Chilling the rice slab overnight instead of one hour makes a noticeable difference in how crispy it gets when fried; the extra time helps it firm up and fry up golden.
03 -
  • Use a mandoline or vegetable slicer to get paper-thin, even avocado pieces that look restaurant-polished and distribute perfectly.
  • If your rice square starts to break apart while frying, your oil probably wasn't hot enough or your rice slab wasn't chilled long enough—either fix this for the next batch or just embrace the imperfect shapes as rustic charm.
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