Spicy Tuna Crispy Rice Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Spicy Tuna Crispy Rice presses sushi rice into golden crunchy cakes topped with creamy sriracha tuna for Nobu-inspired bites perfect for appetizers or light dinners.

Ready in 30 minutes, it serves 4 with shattering crunch and fiery mayo kick.

Why This Recipe Works

Chilled rice crisps perfectly without falling apart. Canned tuna mimics raw ahi texture when mixed fine. Kewpie mayo creates silky spicy emulsion. Sesame oil adds nutty depth. Avocado provides cooling creaminess.

Ingredients & Prep

Crispy Rice:

• 2 cups cooked sushi rice, chilled
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp neutral oil (for frying)

Spicy Tuna:

• 12 oz canned tuna in oil, drained
• 3 tbsp Kewpie mayo
• 2 tbsp sriracha
• 1 tsp sesame oil
• 1 tsp soy sauce
• 2 tbsp green onions, chopped

Toppings:

• Avocado slices
• Cucumber ribbons
• Furikake seasoning

Step-by-Step Instructions

1. Mix chilled rice with vinegar; press firmly into 1-inch thick rectangle on parchment-lined tray. Chill 15 minutes.
2. Cut into squares; fry in hot oil 3-4 minutes per side golden-crisp. Drain.
3. Flake tuna finely; mix with mayo, sriracha, sesame oil, soy, green onions.
4. Spoon tuna generously over warm rice cakes.
5. Top with avocado, cucumber, furikake.

Flavor Variations

Storage Tips

Rice cakes airtight 2 days; tuna refrigerate 1 day. Assemble fresh.

FAQs

Rice sticks?
Chill solid; hot oil.

Tuna dry?
Oil-packed tuna; extra mayo.

Not spicy?
More sriracha; chili crisp.

Conclusion

Spicy Tuna Crispy Rice crunch-hugs sushi fiery perfection.

Spicy Tuna Crispy Rice Recipe

Print Recipe

Spicy Tuna Crispy Rice features golden fried sushi rice squares topped with creamy sriracha tuna, avocado slices, and sesame seeds. This Nobu-inspired appetizer delivers addictive crunch with spicy umami heat perfect for sharing.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 2 hrs 30 mins
• Yield: 24 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 2 cups sushi rice cooked
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• Vegetable oil for frying
• 8 oz sushi-grade tuna diced
• 3 tbsp Kewpie mayonnaise
• 2 tbsp sriracha
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 avocado thinly sliced
• 2 green onions sliced
• Sesame seeds
• Jalapeño slices optional

Instructions

• 1. Mix rice vinegar, sugar, and salt. Fold into warm cooked sushi rice. Press firmly into 8×8-inch pan lined with plastic wrap. Chill 2 hours.
• 2. Cut rice into 2×1-inch rectangles. Heat 1/2-inch oil to 350°F. Fry rice pieces 3-4 minutes per side until golden and crispy. Drain on paper towels.
• 3. Mix tuna, Kewpie mayo, sriracha, sesame oil, and soy sauce.
• 4. Top each rice square with avocado slice, spicy tuna, green onions, sesame seeds, and jalapeño.

Notes

• Press rice firmly for structural integrity.
• Chill rice before cutting to prevent crumbling.
• Use sushi-grade tuna safe for raw consumption.

Nutrition

• Serving Size: 1 piece
• Calories: 85
• Sugar: 0g
• Sodium: 120mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0.5g
• Protein: 4g
• Cholesterol: 10mg

Keywords: spicy tuna crispy rice, nobu crispy rice, sushi crispy rice