Trust me when I say this Spicy Tuna Crispy Rice will become your new obsession!
Think squares of crispy rice, topped with creamy spicy tuna, with the signature jalapeño on top for an extra kick….Yum!
Once you have one, it will be pretty hard to stop. This is an easy recipe to make and great to serve as an appetizer at a dinner or party, which will impress everyone!
Another popular Japanese dish you must try is my Kani Salad, it's another personal favourite that I've shared.
Spicy Tuna Crispy Rice is super popular at Japanese restaurants and has always been one of my favourite dishes at Nobu and Sokyo. I’ve been lucky enough to visit a few Nobu restaurants and I’ve eaten this dish every single time 🙂
Crispy rice has been trending all over Tiktok and social media so it’s about time I make it too!
You can make it with Spicy Salmon, but personally, I prefer it as the original Spicy Tuna on Crispy Rice.
Ingredients for Spicy Tuna Crispy Rice Recipe
- Japanese sushi rice is the preferred rice to use. It’s a short grain rice which is seasoned, pressed, cooled then sliced and fried to become golden and crispy
- Sushi grade Tuna can be found at your local fish market. Always make sure to ask for sashimi grade or sushi grade fish. This means it's safe to eat whilst it’s still raw
- Japanese kewpie mayonaise is the base of the spicy mayo mixture. You can also use regular mayonaise if you prefer
- Sriracha and Soy Sauce are also added to the spicy tuna mixture to add spice and saltiness
- Sesame oil is added for its nuttiness and subtle taste and smell. You only need a tiny drizzle as a little goes a long way
- Garnish each bite with some Furikake which is a type of Asian rice seasoning. You can substitute with Sesame Seeds
- The signature Jalapeño on top is added for an extra kick of spice!
- Avocado is also commonly used as a topping. You can add a slice or smash it to have a creamy avocado texture
How to make Sushi Rice
Sushi Rice is typically made in a rice cooker, however as I don't own one, this is my method on how to make sushi rice using a pot over the stove.
- Start by rinising the sushi rice under water about 5 times. This will remove excess starch and wash off any nasties.
- Add 1 cup of rice to a pot with 1.5 cups of water and place it on the stove over medium to high heat
- Once water is boiling, reduce the heat to low- medium and place the lid on to cook for 15 minutes
- After 15 minutes, remove from the heat. Leave the lid on and allow it to steam for 5 minutes
How to make Spicy Tuna Crispy Rice
Time needed: 40 minutes.
- Make Sushi Rice
Follow my method above on how to make sushi using a pot over the stove. If using a rice cooker than skip to the next step.
- Prepare rice squares
Transfer the cooked sushi rice to a bowl using a wooden paddle or spatula. Add the rice seasoning ingredients to a small ramekin and pour over the rice. Mix in gently using a wooden paddle or spatula
Line a tray or container with cling wrap and transfer the rice to the tray. Flatten the rice with the back of the spoon to level the top. You want the rice to be nice and compact. Then place in the fridge to set for at least 3 hours
Once set, cut the rice with a sharp knife into even rectangles or squares
- Fry Rice
Pan fry the rice squares in your preferred oil for a few minutes on each side until they’re golden brown. Allow to rest on a cooling rack once removed from the pan to keep crispy
- Prepare Spicy Tuna
Slice the tuna into small cubes using a sharp knife and add to a bowl.
Add kewpie mayonnaise, sriracha, soy sauce, and sesame oil and mix together so it’s nice and creamy
Start by adding a spoon of the spicy tuna on top of the crispy rice, followed by a sprinkle of furikake and top with a slice of jalapeño.
Dip into soy sauce and enjoy your little bites of heaven!
Tips to make Spicy Tuna on Crispy Rice
- Before cooking the rice, always make sure to wash the rice thoroughly to remove excess starch and wash off any nasties
- Season the sushi rice with rice wine vinegar, sea salt and sugar as soon as it’s been cooked for flavour
- It’s always best to use a wodden paddle or spatula when mixing the sushi rice so the grains don’t break
- Always make sure to only use sushi grade or sashimi grade fresh tuna. This means it's safe to eat whilst it’s still raw
- When frying the rice, don’t place the rice squares too close to eachother as they can stick together easily
- Once cooked, keep them on a cooling rack to keep them crispy
- These spicy tuna crispy rice are best eaten when freshly made
More Appetizer Recipes
Spicy Tuna Crispy Rice
- 1 cup Japanese sushi rice
- 1 ½ cups water
- 1 teaspoon sugar
- 1½ tablespoon rice wine vinegar
- Pinch of sea salt
- 4 tablespoon canola oil (used for frying only)
- 200 g sushi grade fresh tuna
- 2 tablespoon Japanese kewpie mayonaise (preferred but you can also use regular mayonnaise)
- 1 tablespoon sriracha (can be reduced or increased depending how spicy you like it)
- 1 teaspoon soy sauce
- Small drizzle of sesame oil
- Jalapeño slices
- Soy sauce for dipping
- Rinse sushi rice well under water about 5 times until it’s almost clear and not murkyIf using a rice cooker skip to step 3. If cooking rice using a pot over the stove, continue to step 2
- Add rice to a pot with the water and place on the stove over medium to high heatOnce water is boiling, reduce the heat to low- medium and place the lid on to cook for 15 minutesThen remove from the heat and leave the lid on and allow it to steam for 5 minutes
- Transfer the cooked sushi rice to a bowl using a wooden paddle or spatulaTo a small ramekin add sugar, rine wine vinegar and a pinch of salt. Pour over the rice and mix in gently using a wooden paddle or spatula
- Line a tray or container with cling wrap and transfer the rice to the trayFlatten the rice with the back of the spoon to level the top. Rice should be nice and compactPlace in the fridge to set for at least 3 hours
- Once set, cut the rice with a sharp knife into even rectangles or squares
- Pan fry the rice squares in your preferred oil for a few minutes on each side until they’re golden brown. Allow to rest on a cooling rack once removed from the pan to keep crispy
- Slice the tuna into small cubes using a sharp knife and add to a bowl
- Add the kewpie mayonnaise, sriracha, soy sauce and sesame oil and mix together so it’s nice and creamy
- To assemble, add a spoon of the spicy tuna to a square of crispy rice, sprinkle some furikake and top with a slice of jalapeñoDip into soy sauce and enjoy your little bites of heaven ☺️