Spicy Tuna Crispy Rice (Printer View)

Crispy rice squares topped with creamy spicy tuna and avocado create perfect flavorful bites.

# Components:

→ 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
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)

# Method:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a medium saucepan; 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 ingredients. Gently fold the mixture into the cooked rice. Let rice cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press rice evenly into the pan to a thickness of about 3/4 inch. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to use.
05 - Lift the rice slab from the pan using the plastic wrap and cut into 16 equal rectangles or squares.
06 - Heat vegetable oil to a depth of 1/2 inch in a 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 crispy rice square with a spoonful of spicy tuna. Add avocado slice and optionally garnish with black sesame seeds and sliced green onion. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and still tender inside—the texture contrast is genuinely addictive.
  • You can prep everything ahead and fry the rice squares right before guests arrive, so you're actually relaxed instead of panicking.
02 -
  • Don't fry the rice cold or straight from the fridge—room temperature rice fries faster and more evenly, turning crispy instead of somehow both soggy and hard.
  • The avocado goes on at the very end; if you add it too early it gets a little sad and brown, but freshly placed it's a cool, creamy counterpoint to everything else.
03 -
  • If you want extra insurance that your rice stays crispy, chill the pressed slab overnight before frying—the starch sets even more firmly and you get crisps that practically shatter.
  • The moment the oil starts to shimmer is when you add the rice; waiting even 30 extra seconds makes a noticeable difference in how quickly they brown.
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