The Best Spicy Tuna with Crispy Rice
on Apr 11, 2023, Updated Jun 24, 2025
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If you’re a fan of sushi, you’ve probably tried Spicy Tuna with 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.
What is Spicy Tuna Crispy Rice?
Spicy Tuna with Crispy Rice is a popular appetizer that consists of a crispy rice bite, topped with a spicy tuna mixture, oftentimes with a jalapeno slice. You can mix and match with all types of fish, or make it vegetarian; however, ahi tuna is the most popular option. This dish is often inspired by Nobu, a popular sushi restaurant.
Why You’ll Love This Recipe
This tuna appetizer is one we gravitate towards whenever we have sushi-grade ahi tuna, and it tastes just like at your local sushi restaurants.
- Usually, crispy rice spicy tuna is made with sriracha, but in this recipe, we are using sambal oelek, a popular Indonesian chili condiment.
- Looks fancy and impressive, but requires minimal effort
- Minimal ingredients
- Best made with leftover cooked rice, so a great way to use any leftover rice and avoid waste.
- A variety of flavors and textures from the creamy tuna and the crunchy tuna!
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
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 place it 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.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Chill your rice at least 2 hours in the fridge(or freeze for 30 minutes) before slicing to ensure cutting and frying is easier.
- Swap tuna for salmon, shrimp, albacore, yellowtail, lobster, or keep it vegetarian with avocado or chickpeas.
- For a gluten-free option, substitute the soy sauce with tamari or coconut aminos.
- Storing: Keep the prepped spicy tuna mixture sealed tightly in the fridge for up to 1 day.
How to Make Spicy Tuna with Crispy Rice
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 the plastic wrap and slice into your preferred shape and size for frying. I will sometimes do a square, a rectangle, or a 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 spoonful of additional Sambal on top as well.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this crispy rice spicy tuna? We have you covered!
- For a chili, crunchy salad, you can serve this alongside our Citrus Avocado Salad with Chili Crisp.
- For a sushi pairing, serve with 10 Minute Salmon Crudo with Lime Basil Oil, Sicilian Sashimi, or Yellowtail Sashimi with Yuzu Ponzu.
- For another delicious appetizer that will pair nicely, try our Miso Black Cod Lettuce Cups.
Crispy Rice with Spicy Tuna FAQs
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!
First, “Sushi-grade” fish is caught and frozen immediately to kill off any parasites, and it is then sold (either frozen or sold unfrozen). In conclusion, ALL sushi-grade fish have been previously frozen and are 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 always say sushi-grade if it is, so be sure to look out for that.
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.
6 hours to overnight is best! This is a great way to use up leftover rice, too.
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.
More Fish Appetizer Recipes
If you do make this Spicy Tuna Crispy Rice recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
The Best Spicy Tuna with 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.
Video
Notes
- Chill your rice at least 2 hours in the fridge(or freeze for 30 minutes) before slicing to ensure cutting and frying is easier.
- Swap tuna for salmon, shrimp, albacore, yellowtail, lobster, or keep it vegetarian with avocado or chickpeas.
- For a gluten-free option, substitute the soy sauce with tamari or coconut aminos.
- Storing: Keep the prepped spicy tuna mixture sealed tightly in the fridge for up to 1 day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
