Description
Create restaurant-quality Spicy Tuna Crispy Rice at home with this easy recipe. Featuring perfectly seasoned sushi rice fried to crispy golden perfection, topped with a flavorful spicy tuna mixture, this dish makes a standout appetizer or snack with bold, fresh flavors and delightful textures.
Ingredients
Units
Scale
For the Sushi Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1 1/2 tsp granulated sugar
- 1/2 tsp Kosher salt
- 1/2 cup neutral oil (for frying)
For the Tuna
- 1/2 lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- Black sesame seeds, for garnish
For the Spicy Mayo
- 1/2 cup Kewpie mayonnaise
- 1/4 cup Sriracha
- 3 Tbsp ponzu sauce (check label if gluten-free)
Instructions
- Cook the sushi rice: Rinse the sushi rice under cool water in a fine mesh strainer until water runs clear, about 1 minute. Cook the rice according to package directions or using a rice cooker. Allow the rice to cool slightly.
- Prepare the sushi vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp kosher salt. Heat over medium-high until simmering, whisking until sugar and salt dissolve. Remove from heat and set aside.
- Season the rice: While the rice is still warm, pour the prepared sushi vinegar into the pot of rice. Gently fold the rice using a rice paddle or spatula, careful not to mash the grains. This enhances flavor and texture.
- Cool and shape the rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice into an even ½-inch thick layer. Cover with plastic wrap and refrigerate for at least 3 hours or overnight to firm up.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna and then chop further until very finely minced. Transfer to a mixing bowl and stir in thinly sliced scallions to incorporate fresh flavor.
- Make the spicy tuna mixture: Whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 Tbsp ponzu sauce in a separate bowl. Pour this spicy mayo mixture over the chopped tuna and stir well. Cover and refrigerate until ready to assemble.
- Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat. Cut the chilled rice into 2″ x ¾” rectangles, wetting hands or knife to prevent sticking. Fry 7–8 pieces at a time, about 2 minutes per side or until golden and crispy. Transfer to a wire rack lined with paper towels to drain excess oil.
- Assemble and serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice piece. Garnish with black sesame seeds, a thin slice of jalapeño, and drizzle extra spicy mayo if desired. Serve immediately for best texture and flavor.
Notes
- Make ahead: Seasoned sushi rice can be cooked and refrigerated for up to 5 days; fry fresh just before serving for maximal crispness.
- Use raw sushi-grade tuna and consume within 24 hours for safety and freshness.
- Variations include topping the crispy rice with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster.
- To make crispy rice in an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through for even crisping.
Nutrition
- Serving Size: 1 serving (approx. 4 pieces)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
