Description

Create restaurant-worthy spicy tuna crispy rice at home with this easy-to-follow recipe. Crispy pan-fried sushi rice squares topped with a flavorful mix of sushi-grade tuna, spicy mayo, jalapeño slices, and sesame seeds deliver a perfect balance of textures and bold flavors. Ideal as an appetizer or a fun party dish that brings the sushi bar experience to your kitchen.

Ingredients

Units Scale

For the Sushi Rice

1 cup sushi rice
2 Tbsp rice vinegar
1 1/2 tsp granulated sugar
1/2 tsp Kosher salt
1/2 cup neutral oil (for frying)

For the Tuna

1/2 lb sushi-grade ahi tuna
3 scallions, thinly sliced
Black sesame seeds (for garnish)
1 jalapeño, thinly sliced (for garnish)

For the Spicy Mayo

1/2 cup Kewpie mayonnaise
1/4 cup Sriracha
3 Tbsp ponzu sauce (check label if gluten-free)

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Instructions

Cook the sushi rice (a day ahead): Rinse 1 cup sushi rice under cool water using a fine mesh strainer until the water runs clear, about 1 minute. Cook the rice according to package instructions or using a rice cooker, then set aside.
Prepare the sushi vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp granulated sugar, and ½ tsp Kosher salt. Heat over medium-high until simmering, whisking until the sugar and salt fully dissolve. Remove from heat and set aside.
Season the rice: While the rice is still warm, pour the prepared sushi vinegar over it. Gently fold the rice with a rice paddle or spatula to evenly distribute the seasoning without mashing 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.
Prepare the tuna: Dice the sushi-grade ahi tuna into small cubes, then finely chop by running your knife through it a few more times. Transfer to a mixing bowl and combine with the thinly sliced scallions.
Make the spicy tuna mixture: In a separate bowl, whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 Tbsp ponzu sauce. Pour this spicy mayo over the chopped tuna and mix thoroughly. Cover and refrigerate until ready to assemble.
Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat, enough to coat the bottom in a thin layer. Cut the chilled rice into 2-inch by ¾-inch rectangles, wetting your hands or knife if the rice sticks. Fry batches of 7–8 pieces for about 2 minutes per side, or until golden and crisp. Transfer onto a wire rack lined with paper towels to drain excess oil. Add more oil if needed between batches.
Assemble and serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture onto each crispy rice rectangle. Garnish with black sesame seeds and a thin slice of jalapeño. Drizzle with extra spicy mayo if desired. Serve immediately for best texture and flavor.

Notes

Make ahead: Seasoned sushi rice can be cooked, cooled, and stored in the refrigerator for up to 5 days. Fry fresh to order for optimal crispiness.
Use raw tuna that is sushi-grade and consume within 24 hours for safety and freshness.
Variations: Try other toppings such as spicy salmon, scallops, yellowtail, cooked shrimp, crab, or lobster for different flavor profiles.
Air fryer option: To make crispy rice in an air fryer, cook at 400°F (204°C) for 15 minutes, flipping once halfway through.

Nutrition

Serving Size: 1 serving (about 4-5 pieces)
Calories: 350
Sugar: 4 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 3.5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 40 mg