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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 (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!
With its distinct flavor and texture, this appetizer recipe is the perfect bite and dish for a party or as a snack and will definitely impress any guests!
We also have a Spicy Salmon Crispy Rice Recipe that is just so delicious as well!
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 sriracha, as well! For the tuna mixture, we are using ahi tuna, mayo, sambal (or sriracha), soy sauce, sesame oil, sugar and green onions.
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, 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!
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.
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.
Check out the below tuna recipes for more inspiration!
- Marinated Ahi Tuna with Ginger Scallion Aioli
- Tuna Tartare
- Tuna Crudo with Citrus Caper Vinaigrette
- Ahi Tuna Poke
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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Watch How To Make This Recipe
Spicy Tuna Crispy Rice
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.
