Spicy Tuna Crispy Rice

5 from 2 votes

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If you’re a fan of sushi, you’ve probably tried spicy tuna crispy rice before. It’s a delicious and crunchy way to enjoy rice (preferably leftover!) that’s typically found at many sushi restaurants. In this crispy rice recipe, we’re taking crispy rice to the next level by using sambal, instead of sriracha! We also have a Spicy Salmon Crispy Rice Recipe that is just so delicious if you are looking for another variation.

Spicy Tuna Crispy Rice

What ingredients do you need for this spicy tuna crispy rice?

Sushi rice: We are making sushi rice with short grain, sticky rice, water, salt, sugar and vinegar. It is then frozen, cut into your desired shapes and fried.

Spicy tuna mixture: This is sambal forward, but you can opt to sub out with sriracha, as well to make your spicy mayo. For the tuna mixture, we are using sashimi grade tuna, mayo, sambal (or sriracha), soy sauce, sesame oil, sugar and green onions.

You can use this spicy tuna mixture for recipes like sushi rolls, or just placed in a bowl with rice and cucumbers (and maybe some shiso!)

For topping: We are topping with sliced jalapeño pepper, sesame seeds and a little dollop of more sambal.

What other toppings can I use for my crispy rice spicy tuna? Avocado slices, sesame oil, lime juice or lemon juice, you can top with an extra drizzle of your spicy kewpie mayonnaise, any leftover scallions, the ideas are endless!

Spicy Tuna Crispy Rice

Instructions to make this recipe

Make your spicy ahi tuna mixture

Mince and chop your sushi-grade tuna with a sharp knife. In a separate bowl, mix mayo, sambal or sriracha, soy sauce, sesame oil, sugar, and green onions. Pour over your minced sushi-grade tuna and mix well. Set aside in the fridge until ready to use.

Make your sushi rice

Rinse your sushi rice well until the water runs clear. Cook your rice according to the package instructions over the stovetop or in a rice cooker.

In a separate small bowl, make your vinegar mixture by whisking salt, sugar, and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.

Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and place in the freezer for 2 hours-overnight is best! You can also place the tray between ice as well if you want to speed up the process.

Fry your crispy rice cakes and assemble

Once frozen, remove from plastic wrap and slice into your preferred shape and size for frying, I will sometimes do square, rectangle, or circle with a circle cutter. Heat a deep pot or pan with oil (any neutral oil will do, like vegetable oil, grapeseed oil, or avocado oil) until hot. Fry your rice until golden brown. Remove and let cool on paper towels to get out any excess oil.

Top your crispy rice with your spicy tuna mixture. Garnish with a sprinkle of sesame seeds and a thin jalapeño, or serrano slice. I also added a little spoon of additional Sambal on top as well.

Spicy Tuna Crispy Rice

Tips, Tricks and Substitutions

What exactly is sushi-grade? And how do I know if it’s safe to eat?

  • First, “Sushi-grade” fish is caught and frozen immediately to kill off any parasites, which it is then sold (either frozen or sold unfrozen). In conclusion, ALL sushi-grade fish has been previously frozen and is safe to consume raw.
  • Second, many grocery stores sell sushi grade fish. In short, when looking for sushi-grade, ask your fishmonger if you’re not sure, it will also alway say sushi-grade if it is, so be sure to look out for that.

Can I use regular long-grain rice instead of sushi rice? I wouldn’t use long-grain rice instead of sushi rice. Sushi rice has a sticky texture that helps the rice hold its shape when forming into cubes or rectangles, which is important to keep the rice together when you fry it.

Can I make the spicy tuna mixture ahead of time? Yes, the spicy tuna mixture can be made ahead of time and stored in the fridge until ready to use.

Can I make this recipe with a different type of fish, like salmon, albacore or yellowtail? Yes, you can use other types of fish! Even shrimp or lobster. However, it is important to make sure that the fish is sushi-grade.

How long should I freeze my rice for crispy rice? 6 hours to overnight is best! This is a great way to use up leftover rice, too. 

Why is my crispy rice falling apart? Make sure you are allowing ample time for your rice to freeze, it may not be cold enough, which is why it’s not staying in the rice squares or circles when frying.

Check out the below tuna recipes for more inspiration!

If you do make this Spicy Tuna Crispy Rice recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Spicy Tuna Crispy Rice
5 from 2 votes

Spicy Tuna Crispy Rice

If you're a fan of sushi, you've probably tried spicy tuna crispy rice before. It's a delicious and crunchy way to enjoy rice with ahi tuna!
Prep: 10 minutes
Cook: 30 minutes
Chilling Time: 2 hours
Total: 2 hours 40 minutes
Servings: 4

Ingredients 

Sushi Rice

  • 2 cups sushi white rice or Japanese short grain rice, rinsed
  • 3 cups water
  • 1 teaspoon salt, adjust more to taste
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar, adjust more to taste
  • vegetable or canola oil for frying

Spicy Tuna Mixture

  • 1 pound sushi-grade ahi tuna, minced or finely cubed
  • 1/4 cup mayonnaise, I’m using Kewpie mayo
  • 2 tablespoons sambal or sriracha, more for taste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • pinch of sugar
  • 1/4 cup green onions, adjust to your preference if you prefer less
  • thinly sliced jalapeño pepper or serrano pepper, optional, for garnish
  • toasted sesame seeds

Instructions 

  • Mince and chop your sushi-grade tuna. In a separate bowl, mix mayo, sambal or sriracha, soy sauce, sesame oil, sugar, and green onions. Pour over your minced sushi-grade tuna and mix well. Set aside in the fridge until ready to use.
  • Rinse your sushi rice well until the water runs clear. Cook your rice according to the package instructions over the stovetop or in a rice cooker.
  • In a separate small bowl, make your vinegar mixture by whisking salt, sugar, and rice wine vinegar. Pour over your cooked rice and fluff, mix until fully combined.
  • Transfer your warm or cool rice to a sheet tray lined with plastic wrap. Layer it on and flatten it to even out. Top with more plastic wrap and place in the freezer for 2 hours-overnight is best! You can also place the tray between ice as well if you want to speed up the process.
  • Once frozen, remove from plastic wrap and slice into your preferred shape and size for frying, I will sometimes do square, rectangle, or circle with a circle cutter. Heat a deep pot or pan with oil until hot. Fry your rice until golden brown. Remove and let cool on paper towels to get out any excess oil.
  • Top your crispy rice with your spicy tuna mixture. Garnish with a sprinkle of sesame seeds and a thin jalapeño, or serrano slice. I also added a little spoon of additional Sambal on top as well.

Nutrition

Calories: 140kcal, Carbohydrates: 3g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 6mg, Sodium: 932mg, Potassium: 30mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 71IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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