Restaurant-Worthy Spicy Tuna Crispy Rice At Home!
If you love spicy tuna rolls, you’ll adore this crispy rice version. Golden, crunchy rice squares are topped with creamy, spicy ahi tuna and a pop of fresh jalapeño. It’s vibrant, flavorful, and surprisingly easy to make at home.
Servings: 4 servings
Calories: 701kcal
Video
Equipment
Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup neutral
For the Tuna
- ½ lb sushi-grade ahi tuna
- 3 scallions, thinly sliced
- 1 jalapeño, thinly sliced
- black sesame seeds
For the Spicy Mayo
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce check label if gluten-free
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 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.
Nutrition
Serving: 4pieces | Calories: 701kcal | Carbohydrates: 41g | Protein: 17g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1147mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1408IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 2mg
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