Tuna Crispy Rice
Crispy, golden-fried rice cakes topped with a creamy, spicy tuna mixture and a slice of fresh jalapeño. A popular Japanese-American appetizer that's packed with flavor and texture. Please note, this recipe requires at least 1 hour of chilling time for the rice, which is not included in the total time.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook and Season the Rice
- b.Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. Cook the rice with 1.5 cups of water according to package directions or in a rice cooker.
- c.While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved. Set aside.
- d.Once the rice is cooked, immediately transfer it to a large, non-metallic bowl. Drizzle the vinegar mixture over the hot rice and use a rice paddle or spatula to gently fold and cut it in, ensuring every grain is coated. Allow it to cool slightly for about 10 minutes.
- 2
Step 2
- a.Press and Chill the Rice
- b.Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles.
- c.Transfer the seasoned rice to the pan. Wet your hands or a spatula with water to prevent sticking, and press the rice down firmly and evenly into a compact layer about 1/2-inch thick.
- d.Cover the pan with plastic wrap and refrigerate for at least 1 hour, or up to overnight. The rice must be cold and firm to hold its shape during frying.
- 3
Step 3
- a.Prepare the Spicy Tuna Topping
- b.While the rice chills, prepare the tuna. Pat the sushi-grade tuna dry and dice it into small, 1/4-inch cubes. Place it in a chilled bowl.
- c.In a separate small bowl, whisk together the Japanese mayonnaise, sriracha, toasted sesame oil, and soy sauce until smooth.
- d.Gently pour the sauce over the diced tuna. Add the finely sliced scallions and fold carefully to combine, being careful not to mash the tuna. Cover and refrigerate until you are ready to assemble.
- 4
Step 4
- a.Fry the Rice Cakes
- b.Remove the chilled block of rice from the pan using the parchment paper handles and place it on a cutting board. Cut it into 16 equal rectangles (a 4x4 grid).
- c.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch. Heat over medium-high heat. The oil is ready when a small piece of rice sizzles immediately upon contact (around 350°F or 175°C).
- d.Working in batches to avoid overcrowding the pan, carefully place the rice cakes into the hot oil. Fry for 3-4 minutes per side, until they are deep golden brown and crispy.
- e.Use a slotted spoon or tongs to transfer the fried rice cakes to a wire rack to drain excess oil. Season lightly with a pinch of salt if desired.
- 5
Step 5
- a.Assemble and Serve
- b.Arrange the warm, crispy rice cakes on a serving platter.
- c.Top each rice cake with a generous spoonful of the chilled spicy tuna mixture.
- d.Garnish each piece with a thin slice of jalapeño and a sprinkle of toasted sesame seeds.
- e.Serve immediately to enjoy the contrast between the warm, crispy rice and the cool, creamy tuna.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using short-grain sushi rice is non-negotiable; its high starch content is crucial for the sticky texture needed to form the cakes.
- 2Do not skip chilling the rice. This step is essential for the rice to become firm and hold its shape during frying.
- 3For the best flavor and safety, always use high-quality, sushi-grade or sashimi-grade tuna from a reputable fishmonger.
- 4Fry the rice cakes just before serving to ensure they are warm and maximally crispy.
- 5To prevent the rice from sticking when you press it into the pan, wet your hands or the back of a spoon with water.
- 6Don't overcrowd the pan when frying; this lowers the oil temperature and can result in soggy, greasy rice cakes.
- 7You can adjust the spice level by increasing or decreasing the amount of sriracha and jalapeño.
Adapt it for your goals.
Protein Swap
Replace the tuna with sushi-grade salmon to make Spicy Salmon Crispy Rice. You can also use cooked crab meat mixed with mayonnaise for a California roll-inspired version.
VegetarianVegetarian
For a vegetarian option, top the crispy rice with mashed avocado seasoned with lime juice and salt, or a spicy shiitake mushroom mixture.
Extra ToppingsExtra Toppings
Add a touch of luxury and flavor by topping the tuna with tobiko (flying fish roe), masago (capelin roe), or a drizzle of unagi (eel) sauce.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Ahi tuna is an excellent source of omega-3 fatty acids, which are crucial for brain health and have been shown to reduce inflammation and lower the risk of heart disease.
Excellent Source of Lean Protein
Tuna provides high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
Provides Quick Energy
The rice provides carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing appetizer or snack.
Frequently asked questions
A serving of four pieces of Tuna Crispy Rice contains approximately 450-550 calories, depending on the amount of oil absorbed during frying and the fat content of the mayonnaise.