Crispy Rice with Spicy Tuna

I don’t know how many portions I have eaten of this in my life, but… it’s a lot. Me and my son can easily go through 3-5 plates whenever we go to a place like Blue Ribbon Sushi, not great for my wallet.

And here’s the thing; crispy rice with spicy tuna is one of those restaurant classics that feel impossible to recreate at home until you try it and realize it’s quite the opposite. It’s easy, fairly quick, and totally delicious. Process is straight forward… Sushi rice packed into a tight rectangle, chilled until firm, then pan-fried in hot oil until the bottom turns golden and crunchy. The topping is raw ahi tuna mixed with sriracha, sesame oil. Soy sauce, spooned over the top with a drizzle of Kewpie mayo and maybe some avocado if you’re feeling extra fancy.

The rice has to be cold and tightly packed or it will fall apart in the pan. Don’t rush this step. The oil needs to be hot enough that the rice sizzles the second it hits the pan, otherwise it will stick and turn into a greasy mess. Serve these as an appetizer for a dinner party or make a big batch and call it dinner. They don’t keep well once fried, so plan to eat them right away. Like, immediately!

How to Make Crispy Rice with Spicy Tuna

Pack the Rice Tightly and Refrigerate

Make sushi rice and season it with rice vinegar and a little sugar. Let it cool until it is warm but not hot.

With wet hands, press the rice firmly into a parchment-lined loaf pan or shape it into compact rectangles about two inches by three inches and three-quarters of an inch thick. Pack it as tightly as possible.

Loose rice will not crisp properly and will fall apart in the pan. Refrigerate for at least 30 minutes to firm up before frying.

Fry in Hot Oil Until Golden and Crispy

Heat vegetable oil in a nonstick skillet over medium-high heat. The oil should be hot enough that the rice sizzles immediately when it touches the pan.

Fry the rice cakes for two to three minutes per side until golden brown and crispy on the outside. They should hold their shape and have an audible crunch.

If the oil is not hot enough, the rice will absorb oil and turn greasy instead of crispy. Do not try to flip the rice cakes until the bottom is golden and releases naturally from the pan.

Use Sushi-Grade Tuna and Serve Immediately

Buy sushi-grade ahi tuna from a trusted fishmonger. The fish is served raw, so quality matters.

Cut the tuna into small dice and mix with soy sauce, sriracha, sesame oil, and rice vinegar. Keep refrigerated until ready to serve.

Once the rice cakes are fried and drained, top each with a spoonful of the spicy tuna mixture, a slice of avocado, a drizzle of kewpie mayo, and a sprinkle of sesame seeds.

Serve immediately while the rice is still warm and crunchy.

Crispy Rice with Spicy Tuna

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5 from 2 reviews

• Author: Kalle Bergman
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Crispy rice with spicy tuna started as a high-end sushi bar appetizer and became one of the most recreated recipes online. Compact rectangles of sushi rice, pan-fried until the outside is golden and crunchy while the inside stays tender, topped with a dice of raw tuna in a sesame-sriracha sauce. The contrast of warm, crispy rice and cold, silky tuna is what makes this addictive. It is sushi you can eat without any rolling skill.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups cooked sushi rice, seasoned with 2 tablespoons rice vinegar and 1 tablespoon sugar
• 8 ounces sushi-grade ahi tuna, cut into 1/4-inch dice
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 green onion, finely sliced
• 1 teaspoon toasted sesame seeds
• 3 tablespoons vegetable oil for frying
• 1 avocado, thinly sliced
• Kewpie mayonnaise for drizzling
• Thinly sliced jalapeño (optional)

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Instructions

1. Let the seasoned sushi rice cool until it is warm but not hot. With wet hands, press the rice firmly into a parchment-lined 9×5-inch loaf pan or shape into compact rectangles about 2 inches by 3 inches and 3/4-inch thick. Pack tightly — loose rice will not crisp properly. Refrigerate 30 minutes to firm up.
2. Mix the diced tuna with soy sauce, sriracha, sesame oil, rice vinegar, and half the green onion. Keep refrigerated until ready to serve.
3. Cut the pressed rice into rectangles if using the loaf pan method. Heat vegetable oil in a nonstick skillet over medium-high heat.
4. Fry the rice cakes 2 to 3 minutes per side until golden and crispy on the outside. They should hold their shape and have an audible crunch. Drain on paper towels.
5. Top each crispy rice cake with a spoonful of the spicy tuna mixture and a slice of avocado.
6. Drizzle with kewpie mayonnaise, sprinkle with remaining green onion and sesame seeds, and top with jalapeño slices if using. Serve immediately.

Notes

• Sushi-grade tuna is non-negotiable here. The fish is served raw, so buy it from a trusted fishmonger and use it the same day.
• Pack the rice tightly and refrigerate before frying — warm, loosely packed rice crumbles in the pan instead of crisping.
• The oil must be hot enough that the rice sizzles immediately on contact. If it does not sizzle, the rice absorbs oil and turns greasy instead of crispy.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Japanese-American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 4
• Sodium: 720
• Fat: 14
• Carbohydrates: 44
• Fiber: 3
• Protein: 22
• Cholesterol: 25