Spicy Tuna Crispy Rice Bites Recipe

This Spicy Tuna Crispy Rice is one of my favorite appetizers—light, flavorful, and perfect for warm-weather entertaining. It captures the core flavors of sushi without the fuss of rolling maki. Crispy squares of fried sushi rice provide a crunchy, slightly chewy base for a bright, spicy tuna topping. The contrast of textures and classic condiments makes each bite addictive.

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

The base for these bites is day-old sushi rice pressed into a compact block, then cut into 1-inch squares and pan-fried in avocado oil until golden and crisp. A mixture of finely diced sushi-grade ahi tuna, kewpie mayo, sriracha, soy sauce, and a touch of toasted sesame oil creates a creamy, spicy topping. Finish each piece with a sprinkle of furikake and a thin slice of jalapeño for crunch and heat. It’s simple to prepare and impressive to serve.

A close-up shot white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

Ingredients

8 ounces sushi-grade ahi tuna, diced fine
2 green onions, minced
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons Kewpie mayonnaise
2 tablespoons sriracha (adjust to taste)
Salt, to taste
1 cup prepared sushi rice, cooled and stored 1–2 days
Avocado oil, for frying
Thinly sliced jalapeño, for garnish
Furikake, for garnish

Step-by-Step

Step one: make the spicy tuna

In a bowl, combine the diced sushi-grade ahi tuna with minced green onions, toasted sesame oil, soy sauce, Kewpie mayo, sriracha, and a pinch of salt. Taste and adjust seasoning—add more sriracha for heat or more mayo to mellow it. Chill the mixture in the refrigerator while you prep the rice so the flavors meld.

A clear glass bowl of the spicy tuna and sauce mixture sitting on a blue countertop. A white dish of spices, green onions, and jalapenos also on the counter.

Step two: prep the rice

Use sushi rice that has been seasoned, cooled, and stored for a day or two—this helps it firm up so it holds together when cut. Press the rice into an even layer in a shallow container, chill briefly if needed, and then cut into roughly 1-inch squares that are about 1/2 inch tall.

A wooden cutting board with rice cut into rectangles. A knife sits on the edge of the cutting board. Green onions, jalapenos, and a white dish of spices are also on the countertop.

Step three: fry the rice squares

In a heavy skillet, heat enough avocado oil to coat the pan over medium-high heat. Fry the rice squares in batches until each side is golden brown and crisp, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle lightly with salt while still warm.

A black pan with a gold handle cooking the crispy rice. The pan is on a blue countertop, and a small dish of spices, green onions, and jalapenos are also on the counter.

Step four: top and serve

Place a spoonful of the chilled spicy tuna atop each crispy rice square. Finish with a sprinkle of furikake and a thin slice of jalapeño for color and heat. Serve immediately so the rice stays crisp and the tuna remains cool and tender.

Recipe FAQs

Can I use any rice other than sushi rice?

This recipe works best with sushi rice because its sticky texture helps the rice squares hold together when cut and fried. Other short-grain white rices may be an option, but results can vary—expect less cohesion and a different texture.

Where can I find sushi-grade ahi tuna?

Sushi-grade ahi tuna is available at many fish markets and some grocery store seafood counters. It is often sold fresh or frozen; if buying frozen, thaw it in the refrigerator before dicing.

I’m not a huge fan of spice. Can I adapt this recipe?

Yes—reduce the sriracha in the tuna mix or omit the jalapeño slices. You can also swap Kewpie mayo for regular mayonnaise for a milder flavor.

What is furikake?

Furikake is a Japanese seasoning blend typically made from dried fish, sesame seeds, chopped seaweed, and salt. If you can’t find it, substitute toasted sesame seeds and small strips of nori (dried seaweed).

Please leave a comment if you try this—I’d love to hear how it turns out.

Looking for more sushi-inspired recipes? Try these ideas

Baked Salmon Sushi Bowls
Watermelon and Tuna Sashimi
Hawaiian-Inspired Spicy Tuna Poke

Recipe at a Glance — Spicy Tuna Crispy Rice

Servings: 12 rice bites

For the Spicy Tuna

8 ounces sushi-grade ahi tuna, diced fine
2 green onions, minced
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons Kewpie mayo
2 tablespoons sriracha
Salt to taste

For the Crispy Rice

1 cup prepared sushi rice, cooled and stored 1–2 days
Avocado oil, for frying
Thinly sliced jalapeño, for garnish
Furikake, for garnish

Instructions

Mix the spicy tuna ingredients and chill in the refrigerator.
Press prepared sushi rice into an even layer, refrigerate if needed, then cut into 1-inch squares about 1/2 inch tall.
Heat avocado oil in a skillet and fry the rice squares until golden and crisp, 3–4 minutes per side. Drain and salt lightly.
Top each rice square with the spicy tuna, sprinkle with furikake, and add a jalapeño slice. Serve immediately.

Notes

Prepared Sushi Rice: For easier cutting, press the rice into a flat container and chill so it firms up. This makes it much easier to slice into uniform 1-inch squares when you’re ready to fry.

Nutrition (per rice bite)

Calories: 105 kcal • Carbohydrates: 13 g • Protein: 6 g • Fat: 3 g • Sodium: 165 mg

Author

Recipe adapted from Alex Snodgrass. Food photography and styling credit: Eat Love Eats.