Crispy, Crunchy, Spicy Tuna Perfection
If you love spicy tuna hand rolls, just wait until you try these spicy tuna crispy rice bites—they’re crunchy, spicy, and totally irresistible. The pan-fried sushi rice is golden and crisp on the outside, yet soft in the center, while the finely chopped raw ahi tuna practically melts in your mouth. Add a drizzle of spicy mayo and a thin slice of jalapeño on top, and you’ve got a seriously fun, flavor-packed appetizer. They’re delicious with spicy salmon too!
To round out your sushi night at home, pair these with a few more favorites like my creamy kani crab salad or oven-baked sushi—each is simple, satisfying, and full of bold flavor.
The Best Tuna For Crispy Rice
To make spicy tuna crispy rice at home, it’s essential to start with the freshest sushi-grade tuna you can find. Whether you’re shopping at a local fish market or a well-stocked grocery store (Wegman’s is a great option for sushi-grade salmon and tuna!), look for raw tuna that’s clearly labeled sushi-grade and ideally never frozen.
For the best texture and flavor, opt for bigeye or yellowfin tuna. And since you’re eating it raw, be sure to use it within 24 hours of purchasing for optimal freshness and safety.
How To Cut Raw Tuna Neatly
- Chill the tuna first: Cold, firm tuna is easier to slice cleanly. If needed, freeze for 10–15 minutes to firm it up.
- Use a sharp knife: A very sharp chef’s or sashimi knife ensures clean cuts without tearing.
- Pat it dry: Blot the surface with a paper towel to remove excess moisture.
- Slice against the grain: This keeps the texture tender, not chewy.
- Cut into strips, then dice: For even cubes, slice into strips first, then cut across.
- Wipe the blade as you go: Prevents sticking and helps maintain clean edges.
Spicy Tuna Variations
Want to mix things up? Try adding ingredients like tobiko, avocado slices, a splash of sesame oil or mirin, toasted sesame seeds, or a drizzle of eel sauce for extra flavor.
I’m especially partial to tobiko—it adds the best little pop of texture! I can usually only find it fresh at HMart (worth the 20+ minute drive!), so when I have it on hand, I absolutely use it.
Beyond spicy tuna, crispy rice is endlessly versatile. Try topping with:
- Seafood: Spicy kani salad, salmon, hamachi, scallops (a favorite!), cooked shrimp, or lobster
- Veggie options: Miso-glazed eggplant, sliced avocado or cucumber, tempura vegetables
- Other favorites: Tamago (Japanese egg omelette) or a drizzle of eel sauce
Use Seasoned Sushi Rice for the Best Flavor
While plain white rice will do in a pinch, seasoned sushi rice adds a subtle sweet and tangy flavor that makes these bites irresistible. I highly recommend using a rice cooker—I’ve used and loved this Zojirushi model for years. Once the rice is cooked, stir in rice vinegar, a pinch of Kosher salt, and water while it’s still warm. If you can’t find sushi rice, another short-grain variety will work well too.
Jump to RecipeTo make crispy rice in an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through.
Chef-Tested Tips!
- Rinse the rice well: This removes excess starch and prevents it from turning gummy or sticky while cooking.
- Let it cool completely: Spread cooked rice on a sheet pan and chill for at least 2–3 hours—or overnight—for best results.
- Shallow fry, don’t deep fry: A thin layer of neutral oil is all you need. Cook over medium heat and don’t rush—slow and steady gives you that golden, crispy exterior without burning.
This is one of those dishes that feels fancy, but is surprisingly simple to make at home—and so much fun to share. Whether you’re hosting sushi night or just treating yourself, these crispy little bites always steal the show. If you give them a try, please leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below. Your feedback is so valued!
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Restaurant-Worthy Spicy Tuna Crispy Rice At Home!
Video
Equipment
Ingredients
For the sushi rice
- 1 cup sushi rice or other short grain rice
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil or other neutral oil, for pan frying
For the tuna
- ½ lb sushi-grade ahi tuna
- 3 scallions thinly sliced
- 1 jalapeño thinly sliced, for serving
- black sesame seeds for serving
For the spicy mayo
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Instructions
- Cook the sushi rice (a day ahead): Place the rice in a fine mesh strainer and rinse under cool water until the water runs clear, about 1 minute. Cook according to package directions or in a rice cooker.
- Prepare the sushi vinegar. In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp Kosher salt. Bring to a simmer over medium-high heat, then whisk until fully dissolved. Set aside until the rice is finished cooking.
- Season the rice. While the rice is still warm, pour the sushi vinegar directly into the pot. Use a rice paddle or spatula to gently fold the rice, being careful not to mash the grains.
- 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 until firm.
- Finely chop the tuna. Dice the raw tuna into small cubes, then run your knife through it a few more times until very finely chopped. Transfer to a mixing bowl and stir in 3 thinly sliced scallions.
- Make the spicy tuna mixture. In a separate bowl, whisk together ½ cup Kewpie mayo, ¼ cup Sriracha, and 3 Tbsp ponzu. Pour over the chopped tuna and mix well. Cover and refrigerate until ready to assemble.
- Fry the crispy rice. Heat ½ cup neutral oil in a large skillet over medium heat—just enough to coat the bottom in a thin layer. While the oil heats, cut the chilled rice into 2" x ¾" rectangles. If the rice sticks, lightly wet your hands or knife with water.Working in batches, fry 7–8 rice pieces at a time for about 2 minutes per side, or until golden and crisp. Transfer to a wire rack lined with paper towels. Repeat with remaining rice, adding more oil as needed between batches.
- Assemble and serve. Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice bite. Sprinkle with sesame seeds, top with a thin slice of jalapeño, and drizzle with extra spicy mayo if desired. Serve immediately.
Notes
- Make ahead: seasoned sushi rice can be cooked, cooled, and stored in a fridge for up to 5 days. Pan fry fresh to order.
- Raw tuna should be used and consumed within 24 hours.
- Variations: try topping the crispy rice with spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster next!
- To make crispy rice in an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through.
Absolutely top notch! Served these for my sisters’ birthday and they were gone within minutes of me putting the platter down.
Yessss! I could eat this every single day. So glad you enjoyed! Cheers, Ari
The “print” recipe calls for ponzu sauce but the captions on the photos call for soy sauce. Ponzu and soy sauce are very different.
Apologies, Tracy — I’m a human who makes mistakes. The image caption is updated (and yes, I of course know that Ponzu and soy sauce are two completely different ingredients). Thank you for flagging. Best, Ari