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Spicy Tuna Crispy Rice Bliss

Spicy Tuna Crispy Rice Bliss

Restaurant-style spicy tuna on golden, pan-crisped sushi rice squares with creamy heat, fresh avocado, and sesame crunch—easy, craveable, and perfect for sharing.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup sushi rice rinsed until water runs clear
  • 1.75 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 cup neutral oil canola or avocado; for frying
  • 0.5 lb sushi-grade tuna finely diced
  • 0.25 cup Japanese mayonnaise Kewpie recommended
  • 2 tbsp sriracha adjust to taste
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp lime juice fresh
  • 2 tbsp scallions finely sliced
  • 1 tsp sesame seeds toasted
  • 1 piece avocado small, diced
  • 1 sheet nori cut into thin strips, optional
  • 0.25 cup pickled ginger optional, for serving
  • 1 tbsp soy sauce for drizzling, optional

Instructions

Preparation Steps

  • Rinse the sushi rice under cold water, swirling, until the water runs mostly clear. Drain well.
  • Cook rice with water in a rice cooker or covered pot until tender. Rest covered for 10 minutes.
  • In a small bowl, dissolve sugar and salt in rice vinegar. Gently fold into the warm rice. Spread rice on a parchment-lined sheet, press to an even 0.75 inch slab, and chill 20 minutes.
  • Cut the chilled rice into bite-size rectangles or squares. Lightly oil your hands to prevent sticking.
  • Heat neutral oil in a nonstick skillet over medium to medium-high. Fry rice pieces in batches until deep golden and crisp on both sides, about 2 to 3 minutes per side. Drain on a rack and lightly season with a pinch of salt.
  • Make spicy tuna: In a bowl, whisk mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Fold in diced tuna, scallions, and sesame seeds. Taste and adjust heat or salt.
  • Assemble: Top each crispy rice with a spoonful of spicy tuna and a few avocado cubes. Garnish with nori strips and a tiny drizzle of soy sauce if desired. Serve with pickled ginger.

Notes

For extra crunch, chill or briefly freeze the shaped rice before frying. Air-fryer option: mist pieces with oil and cook at 400°F for 8 to 10 minutes, flipping once. Use day-old rice in a pinch, firmly pressed together. Always use sushi-grade tuna and keep it cold until serving.