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–+ servings
Individual spicy tuna crispy rice bite with avocado, sesame seeds, and a fresh green chile slice.

Crispy Rice with Spicy Tuna

These crunchy crispy rice bites are topped with avocado and creamy spicy tuna made with canned tuna, mayonnaise, sriracha, sesame oil, and sesame seeds. They make an easy restaurant-style appetizer without raw fish.
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Prep Time 20 minutes
Cook Time 15 minutes
rest time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese-Inspired
Calories: 404
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Crispy Rice
  • 2 cups cooked short-grain or sushi rice preferably still slightly warm when pressed (about 400 g)
  • 2 tablespoons neutral cooking oil such as avocado, canola, or vegetable oil (30 ml)
  • Additional oil as needed for the pan
For the Spicy Tuna
  • 1 can tuna in water or oil thoroughly drained, 5 ounces (142 g can; about 110–115 g drained)
  • ¼ cup mayonnaise 55 g
  • 1 tablespoon sriracha plus more to taste (15 g)
  • 1 teaspoon toasted sesame oil 5 ml
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
For Assembling
  • 1 medium ripe avocado thinly sliced
  • 1 small jalapeño or fresh green chile thinly sliced, optional
  • 1 teaspoon black sesame seeds for garnish
  • Additional sriracha optional

Equipment

  • 8-inch square pan or similar container
  • Parchment paper
  • Cutting board
  • Sharp knife
  • Medium mixing bowl
  • Fork or spoon
  • Large nonstick skillet
  • Thin spatula
  • Wire rack or paper towels

Method
 

  1. Prepare the pan: Line an 8-inch square pan or similarly sized container with parchment paper, leaving enough overhang to lift the rice later.
  2. Press the rice: Add the warm cooked rice and press it firmly into an even layer approximately ½ inch thick. Compact it well so the pieces hold together.
  3. Chill: Cover and refrigerate the rice for at least 1 hour or overnight.
  4. Cut the rice: Lift the chilled rice from the pan. Cut it into 8 equal rectangles using a sharp, lightly wet knife.
  5. Heat the oil: Add 2 tablespoons neutral oil to a large nonstick skillet and heat over medium heat.
  6. Fry the first side: Add the rice pieces in a single layer. Work in batches when necessary. Cook without moving them for approximately 3 to 4 minutes.
  7. Turn: Once the bottoms are deep golden and release easily, carefully turn the rice pieces.
  8. Crisp the second side: Cook for another 3 to 4 minutes, adding a little more oil when the pan looks dry.
  9. Drain: Transfer the crispy rice to a wire rack or paper towel-lined plate.
  10. Drain the tuna: Press as much liquid as possible from the canned tuna, then flake it into a medium bowl.
  11. Make the spicy tuna: Add the mayonnaise, sriracha, sesame oil, white sesame seeds, and black sesame seeds. Mix until creamy and evenly combined.
  12. Taste: Add more sriracha when you want a stronger spicy flavor.
  13. Add the avocado: Place thin avocado slices over each warm crispy rice piece.
  14. Add the tuna: Spoon the spicy tuna mixture over the avocado.
  15. Garnish: Finish with black sesame seeds, sliced jalapeño, and additional sriracha when desired.
  16. Serve immediately: Arrange the bites on a platter and serve while the rice is still crisp.

Nutrition

Calories: 404kcalCarbohydrates: 33gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 18mgSodium: 245mgPotassium: 360mgFiber: 3gSugar: 1gCalcium: 40mgIron: 2mg

Video

Notes

  • Short-grain or sushi rice holds together better than long-grain rice.
  • Press the rice firmly while it is still slightly warm.
  • Chilling is essential. Warm, loose rice will fall apart in the skillet.
  • Leftover rice can be used as long as it has been cooled and refrigerated safely.
  • When using plain rice, you can gently season it while warm with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a small pinch of salt.
  • Do not turn the rice too early. A proper golden crust helps each piece remain intact.
  • A thin spatula makes the pieces easier to lift and turn.
  • Drain the tuna very well so the topping does not become watery.
  • Begin with less sriracha and add more after tasting.
  • Slice the avocado shortly before serving to reduce browning.
  • Assemble immediately before serving. The tuna mixture will gradually soften the crispy rice.
  • This recipe uses fully cooked canned tuna rather than raw tuna.
  • The rice pieces can be fried ahead, then refreshed in a 375°F (190°C) oven for 5 to 7 minutes before topping.

 

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