Homemade Spicy Tuna Crispy Rice (So Crunchy!)

This Homemade Spicy Tuna Crispy Rice is the perfect bite-sized delight for sushi lovers! The crunch of perfectly pan-fried sushi rice pairs beautifully with the creamy, spicy tuna topping. This recipe gives you that sushi bar quality at home, perfect for a weekend treat or when you’re craving that irresistible combo of crispy rice and fresh, spicy tuna. Each bite is packed with umami goodness, a little heat, and a touch of sweetness.

I’ll never forget the first time I had crispy rice at a trendy sushi bar—it was love at first bite! The crispy, golden rice squares topped with creamy, spicy tuna had me hooked, and I knew I had to recreate it at home. After a few tries, I nailed the recipe, and now it’s a favorite for dinner parties and special occasions. It’s a dish that feels indulgent yet surprisingly easy to make, and it always leaves everyone asking for more!

Why You’ll Love This Spicy Tuna Crispy Rice

• Restaurant-Quality at Home: Enjoy the flavors of a fancy sushi bar right in your own kitchen.
• Perfect Balance of Textures: The crispy rice is the ultimate contrast to the creamy, spicy tuna topping.
• Customizable Heat: Adjust the spiciness to your liking by playing with the amount of Sriracha.
• Great for Entertaining: These little bites are a hit at parties, and they make for a stunning presentation!

Ingredients

For the Sushi Rice:

• 200 grams (1 cup) sushi rice or other short-grain rice
• 30 ml (2 tablespoons) rice vinegar
• 7.5 grams (1 ½ teaspoons) granulated sugar
• 2.5 grams (½ teaspoon) Kosher salt
• 120 ml (½ cup) grapeseed oil or other neutral oil, for pan frying

For the Tuna:

• 225 grams (½ lb) sushi-grade ahi tuna
• 3 scallions, thinly sliced (about 15 grams / 0.5 oz)
• 1 jalapeño, thinly sliced, for serving
• Black sesame seeds, for serving

For the Spicy Mayo:

• 120 ml (½ cup) Kewpie mayonnaise
• 60 ml (¼ cup) Sriracha sauce
• 45 ml (3 tablespoons) ponzu sauce

Directions

1. Prepare the Sushi Rice (Make the day before for best results):
   • Rinse 200 grams (1 cup) of sushi rice under cool water in a fine mesh strainer until the water runs clear (about 1 minute). This removes excess starch and helps create the perfect texture.
   • Cook the rice according to package instructions or in a rice cooker.
   • While the rice cooks, make the sushi vinegar: In a small saucepan, combine 30 ml (2 tablespoons) rice vinegar, 7.5 grams (1 ½ teaspoons) granulated sugar, and 2.5 grams (½ teaspoon) Kosher salt. Bring to a simmer over medium-high heat, whisking until the sugar and salt dissolve. Remove from heat and set aside.
   • Once the rice is fully cooked, pour the sushi vinegar over it in the cooking pot. Gently fold and mix the rice with a spatula to evenly distribute the vinegar without squishing the rice grains.
   • Transfer the seasoned rice to a ¼ sheet pan or a small rectangular Tupperware lined with plastic wrap, pressing it into an even layer about ½ inch (1.25 cm) thick. Cover with plastic wrap and refrigerate overnight or for at least a few hours.
2. Prepare the Tuna:
   • Finely dice the sushi-grade ahi tuna, then use a knife to mince it further by running the blade back and forth over it until finely chopped.
   • In a large bowl, combine the chopped tuna with 3 thinly sliced scallions.
   • In a small bowl, mix 120 ml (½ cup) Kewpie mayonnaise, 60 ml (¼ cup) Sriracha sauce, and 45 ml (3 tablespoons) ponzu sauce until smooth. Pour this spicy mayo over the tuna mixture, stirring to combine. Cover with plastic wrap and refrigerate until ready to use.
3. Make the Crispy Rice:
   • Heat 120 ml (½ cup) of neutral oil over medium heat in a large skillet, ensuring there’s enough oil to coat the bottom of the pan.
   • Take the chilled rice from the refrigerator and, using a sharp knife, cut it into small rectangles about 2 inches by ¾ inch (5 cm by 2 cm), making sure each piece is compact and holds together well. Wet your hands lightly if the rice is too sticky to handle.
   • Test the oil by dropping a small piece of rice into the pan—it should sizzle immediately. Carefully add about 7-8 pieces of rice to the hot oil, without crowding the pan.
   • Fry the rice for about 2 minutes per side, until golden brown and crispy. Use a slotted spoon or tongs to transfer the crispy rice to a cooling rack lined with paper towels. Repeat with the remaining rice, adding more oil if necessary between batches.
4. Assemble the Spicy Tuna Crispy Rice:
   • Spoon a generous tablespoon of the spicy tuna mixture onto each crispy rice rectangle.
   • Garnish with a sprinkle of black sesame seeds and a slice of jalapeño. Drizzle with additional spicy mayo if desired.
   • Serve immediately for the best crunch and enjoy the delicious combination of flavors!

Notes

• Chilling the Rice: Letting the rice chill overnight helps it firm up, making it easier to cut and fry.
• Oil Temperature: Ensure the oil is hot enough before frying the rice—this will ensure the pieces are crispy rather than oily.
• Heat Level: Adjust the spiciness by adding more or less Sriracha to the mayo. For extra heat, you can also mix a bit of finely diced jalapeño into the tuna.
• Storage: The spicy tuna mixture can be made ahead and stored in the refrigerator for up to 24 hours, but it’s best to assemble just before serving to maintain the crispy texture.