Name: Spicy Tuna Crispy Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese-American Fusion
Ingredients: 2 cups cooked sushi rice (or short-grain white rice); 1 tbsp rice vinegar; ½ tsp sugar; ½ tsp salt; 2 tsp vegetable oil (for shaping); Oil for frying (vegetable or canola); 6 oz sushi-grade tuna, finely diced; 2 tbsp mayonnaise; 2 tsp sriracha (adjust to taste); 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp lemon juice; 1 green onion, finely chopped; ½ tsp garlic paste or minced garlic (optional); 1 tsp toasted sesame seeds; Thinly sliced jalapeños (optional, for extra heat); Thin slices of avocado or microgreens; Soy sauce or eel sauce for drizzling

Description

If you’re a sushi lover or a fan of bold, restaurant-style bites at home, this Spicy Tuna Crispy Rice recipe is going to be your new obsession. It combines crunchy, golden rice cakes with a creamy, spicy tuna topping for the perfect balance of texture and flavor. Inspired by popular Japanese-American fusion dishes, it’s ideal as an appetizer, light lunch, or crowd-pleasing party snack.

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Ingredients

Scale

For the Crispy Rice:

2 cups cooked sushi rice (or short-grain white rice)
1 tbsp rice vinegar
½ tsp sugar
½ tsp salt
2 tsp vegetable oil (for shaping)
Oil for frying (vegetable or canola)

For the Spicy Tuna Topping:

6 oz sushi-grade tuna, finely diced
2 tbsp mayonnaise
2 tsp sriracha (adjust to taste)
1 tsp sesame oil
1 tsp soy sauce
1 tsp lemon juice
1 green onion, finely chopped
½ tsp garlic paste or minced garlic (optional)

For Garnish:

1 tsp toasted sesame seeds
Thinly sliced jalapeños (optional, for extra heat)
Thin slices of avocado or microgreens
Soy sauce or eel sauce for drizzling

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Instructions

Step 1: Prepare the Rice Base

While your rice is still warm, mix in rice vinegar, sugar, and salt. Stir to combine.
Let it cool slightly, then lightly oil your hands or a mold and press the rice into a parchment-lined baking sheet or tray.
Shape into a flat rectangle about ½ inch thick.
Cover and refrigerate for at least 1 hour to firm up (overnight works too).

Step 2: Cut & Fry the Rice Squares
5. Once firm, cut the chilled rice into 1½ to 2-inch squares or rectangles.
6. Heat oil in a skillet over medium-high heat—enough to shallow fry the rice pieces.
7. Fry rice squares for 2–3 minutes per side, or until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain and cool slightly.

Step 3: Make the Spicy Tuna Mixture
9. In a bowl, mix together diced tuna, mayo, sriracha, sesame oil, soy sauce, lemon juice, and garlic (if using).
10. Gently fold in chopped green onion. Taste and adjust seasoning or heat level if desired.
11. Keep chilled until ready to serve.

Step 4: Assemble the Bites
12. Once the crispy rice is cooled slightly, top each piece with about 1 tablespoon of the spicy tuna mixture.
13. Garnish with sesame seeds, sliced jalapeño, avocado, or microgreens.
14. Optional: Drizzle lightly with soy sauce or eel sauce for an extra punch.

Notes

Use Sushi or Short-Grain Rice – It holds together better when shaped and fried.
Chill the Rice – Don’t skip this step—it helps form clean shapes and prevents sticking.
Fry in Batches – Don’t overcrowd the pan, and use medium-high heat for even crisping.
Pat Tuna Dry – Excess moisture can make the topping runny.
Serve Fresh – Assemble just before serving for the crispiest results.

Prep Time: 20 minutes (plus chilling time)
Cook Time: 10 minutes
Cuisine: Japanese-American Fusion