Spicy Tuna Crispy Rice Bites (Printable Version)

Crispy rice squares topped with a spicy tuna mix and avocado for a flavorful appetizer.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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 simmer 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. Fold gently into cooked rice and allow to 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 - In a bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds. Mix gently and refrigerate until use.
05 - Remove rice slab from pan and cut into 16 evenly sized rectangles.
06 - Heat 1/2 inch vegetable oil in a nonstick skillet over medium-high heat. Fry rice pieces 2 to 3 minutes per side until golden and crispy. Drain on paper towels and cool slightly.
07 - Top each crispy rice square with a spoonful of spicy tuna mixture. Add avocado piece and optionally garnish with black sesame seeds and sliced green onion. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality sushi but takes less than an hour from start to serving.
  • You can prep the rice and tuna ahead, then fry and assemble everything in minutes when guests arrive.
  • The texture contrast—crispy, creamy, cool, spicy—hits in a way that makes people ask for the recipe immediately.
02 -
  • Your oil temperature matters enormously—if it's too cool, the rice absorbs oil and becomes greasy instead of crispy; if it's too hot, the outside burns before the inside gets warm.
  • Don't skip the chilling time for the pressed rice; it needs that firmness to hold together in the hot oil without falling apart.
  • Taste your spicy tuna mixture before serving and adjust the Sriracha to your preference, because what seems right cold can taste different once it's sitting on warm rice.
03 -
  • If you want the rice extra crispy, chill it overnight instead of just an hour—the extra firmness translates to better texture when it hits the hot oil.
  • Make sure your tuna is truly sashimi-grade and buy it from a trusted fishmonger who specifically sells it for raw consumption; this isn't the place to save a few dollars.
Go Back