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Side shot of Spicy Tuna Crispy Rice on a plate
4.24 from 30 votes

Spicy Tuna Crispy Rice

Spicy Tuna Crispy Rice are bites of heaven that are easy to make. Great as an appetizer to serve at a party, which will impress everyone!
Prep Time10 mins
Cook Time30 mins
Rice Cooling3 hrs
Course: Appetizer
Cuisine: Japanese
Keyword: crunchy, spicy, tuna
Servings: 10 pieces
Calories: 170kcal
Author: Ayeh
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Sushi Rice

  • 1 cup Japanese sushi rice
  • 1 ½ cups water
  • 1 teaspoon sugar
  • tablespoon rice wine vinegar
  • Pinch of sea salt
  • 4 tablespoon canola oil (used for frying only)

Spicy Tuna

  • 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


  • Furikake
  • Jalapeño slices
  • Soy sauce for dipping


Sushi Rice

  • Rinse sushi rice well under water about 5 times until it’s almost clear and not murky
    If 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 heat
    Once water is boiling, reduce the heat to low- medium and place the lid on to cook for 15 minutes
    Then 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 spatula
    To 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 tray
    Flatten the rice with the back of the spoon to level the top. Rice should be nice and compact
    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
  • 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

Spicy Tuna

  • 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 jalapeño
    Dip into my Gyoza sauce or soy sauce and enjoy your little bites of heaven ☺️



Calories: 170kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 84mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg