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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Spicy tuna crispy rice

Spicy Tuna Crispy Rice

Posted by: Ari Laing

The appetizer to end all appetizers! One bite of these Spicy Tuna Crispy Rice and you'll want them on a weekly rotation. Seasoned sushi rice is pan fried until light golden brown and crispy, while sushi grade ahi tuna is mixed with scallions and homemade spicy mayo. Serve the spicy tuna on top of crispy rice, then top with sesame seeds and thinly sliced jalapeño. They're crunchy, spicy, and entirely delicious!

recipe +-

Posted by: Ari Laing
Spicy tuna crispy rice with jalapeño
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5 from 1 vote

Spicy Tuna Crispy Rice

Spicy tuna crispy rice combines raw ahi tuna with spicy mayonnaise and scallions. It's served on top of pan fried sushi rice and topped with a thin slice of jalapeño. A delicious, crunchy sushi appetizer or entrée!
Prep Time20 mins
Cook Time20 mins
Cook And Rest Time For Rice9 hrs
Total Time9 hrs 40 mins
Course: Appetizer
Cuisine: Japanese
Keyword: homemade crispy rice, spicy ahi tuna, tuna sushi
Servings: 4 servings
Calories: 701kcal
Author: Ari Laing


  • Rice cooker or medium saucepan for rice
  • ¼ sheet pan or large rectangular Tupperware
  • Plastic wrap
  • A large and small mixing bowl
  • Small whisk
  • Large skillet nonstick
  • Wire cooling rack


For the sushi rice

  • 1 cup sushi rice or other short grain rice
  • 2 Tbsp rice vinegar
  • 1 ½ 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 servinvg
  • black sesame seeds for serving

For the spicy mayo

  • ½ cup Kewpie mayonnaise
  • ¼ cup Sriracha
  • 3 Tbsp ponzu sauce


  • The day before, make the sushi rice. Place rice in a fine mesh strainer, then run under cool water to thoroughly rinse. At first water will look murky or cloudy, but after 1 minute, water will run clear. Cook the rice according to package or rice cooker instructions
  • Make the sushi vinegar. In a small sauce pan, combine 2 Tbsp rice vinegar, 1 ½ tsp sugar, and ½ tsp Kosher salt. Bring to a simmer over medium-high heat, then whisk until dissolved. Set aside until rice is cooked.
  • Season the rice. Pour sushi vinegar on top of rice, directly in the pot it was cooked in. Use a rice spoon or spatula to gently toss the rice with vinegar, being careful not to squish the rice.
  • Cool overnight. Transfer the rice to a small ¼ sheet pan or a small rectangular Tupperware. Press the rice into a flat even layer, about ½" tall. Cover with plastic wrap, then refrigerate overnight, or at least a few hours.
  • Finely chop the tuna. Cut the raw tuna into a small dice, then run a knife back and forth over it repeatedly until very finely chopped. Transfer the tuna to a large mixing bowl. To this, add 3 scallions thinly sliced.
  • Make the spicy sauce. In a small bowl, combine ½ cup Kewpie, ¼ cup Sriracha, and 3 Tbsp ponzu. Whisk well. Pour the spicy mayo on top of the tuna, then mix well to combine. Cover with plastic wrap, then refrigerate until needed.
  • Make the crispy rice. Heat ½ cup of neutral oil over medium heat in a large skillet, or enough to coat the bottom with a thin layer. While the oil heats, use a sharp knife to cut the rice into bite size rectangles about 2" x ¾", making sure the rice is compact. It can be helpful to lightly wet your hands with water if the rice is too sticky. When oil is hot, add 7 or 8 pieces of rice, making sure not to crowd the pan. Cook for ~2 minutes per side, or until the rice is a light golden brown. Carefully transfer crispy rice to a cooling rack lined with a paper towel. Repeat with remaining rice, adding more oil between batches, if needed.
  • Assemble. Place about 1 heaping tablespoon of spicy tuna mixture on top of each crispy rice. Sprinkle each with a pinch of sesame seeds, then top with a slice of jalapeño. Drizzle with a little additional spicy mayo, if desired, then serve immediately.


  • To make crispy rice in an air fryer, cook at 400F for 15 minutes, flipping once halfway through.


Serving: 4pieces | Sodium: 1147mg | Calcium: 21mg | Vitamin C: 17mg | Vitamin A: 1408IU | Sugar: 3g | Fiber: 2g | Potassium: 239mg | Cholesterol: 33mg | Calories: 701kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 33g | Saturated Fat: 7g | Fat: 51g | Protein: 17g | Carbohydrates: 41g | Iron: 2mg
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