How To Make Crispy Rice Sushi Recipe With Spicy Tuna

I’ve got something special for your next sushi night that’s going to totally elevate your game. It’s all about making sushi with a twist—Crispy Rice Sushi. 

This isn’t your average sushi roll; it’s a deliciously modern take with crunchy rice and some awesome toppings. 

Think of it as the perfect combo of textures and flavors that just explodes in your mouth. Ready to dive in?

This crispy rice sushi brings together the warmth of toasted rice with the cool, fresh zing of sashimi-grade tuna and creamy avocado, all kicked up a notch with a spicy sriracha-mayo mix. 

It’s a little bit of heaven for anyone who loves sushi but is looking for something a bit more adventurous and unconventional.

If you love this spicy tuna sushi recipe you may also want to try my Spicy Salmon Sushi Poke Bowl or my Air Fryer Tuna Melt.

WHY YOU’LL LOVE THIS CRISPY RICE SUSHI RECIPE

This crispy rice sushi is not just about amazing flavors and textures; it’s also about making sushi fun and accessible. You don’t need any special tools or skills—just a love for good food and a bit of creativity. 

It’s perfect for impressing your friends at a party or just treating yourself to something extra special after a long day.

So, when are we going sushi crazy? You bring the vibe; I’ll bring the crispy bites. 

Let’s make it a night to remember with some homemade sushi that’s as fun to make as it is to eat. 

SIMPLE INGREDIENTS YOU NEED FOR THE CRISPY RICE RECIPE

You will need the following ingredients listed below to make the homemade spicy tuna bites (the exact measurements, step-by-step instructions and full recipe are in the recipe card at the bottom of this post):

• Sticky Rice (You can either fry up some sushi rice patties until they’re golden or buy pre-made crispy rice squares to keep things super simple.)
• Rice vinegar
• White sugar
• Sashimi Grade Tuna (Chopped into small, bite-sized pieces)
• Sriracha & Kewpie Mayonnaise (Mixed together for that spicy, creamy sauce)
• Sesame Oil & Salt (To season the tuna)
• Green Onion (Finely chopped for a bit of sharp freshness)
• Sesame Seeds (For a little crunch and nuttiness)
• Avocado Slices (Creamy and rich)
• Jalapeño Slices (For that extra kick)
• Optional – soy sauce, lime juice, regular mayo, brown sugar, lemon juice, etc.

HOW TO MAKE

1. Start by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved.
2. Place the rice and water in a small pot without a lid over medium-high heat. Once it begins to bubble along the edges, cover with a lid and lower the heat to low. Cook for 13 minutes or until the water is absorbed.
3. Remove the pot from the heat and let it sit for 10 minutes with the lid on.
4. Remove the lid. Pour the sushi seasoning over the cooked rice and gently mix until combined.
5. Press the seasoned rice into a flat, even layer in an 8×8 inch baking dish. Refrigerate overnight or minimum 6 hours to firm up. 
6. Once the rice is set, cut the chilled rice into 20 small bite-sized squares or 15 rectangles using a sharp knife. Heat oil in a large skillet over medium heat and fry the rice pieces until golden and crispy on all sides, about 2-3 minutes per side. Place them on a paper towel to drain off any excess oil.
7. In a small bowl mix together the raw tuna, sriracha, kewpie mayo, sesame oil, green onion, and salt. Top the crispy rice cakes with thinly sliced avocado slices, your sushi-grade tuna mixture, a jalapeño slice, and a sprinkle of sesame seeds. 
8. Arrange the crispy rice sushi on a plate and serve immediately. It’s best enjoyed fresh while the rice is still crispy.

STORING THE LEFTOVER CRISPY RICE SUSHI BITES

1. Cool: Allow the crispy rice bites to cool completely to room temperature.
2. Refrigerate: Place the sushi bites in an airtight container, separating any layers with parchment paper to prevent sticking. Store in the refrigerator for up to 2 days.
3. Reheat: To reheat, place the crispy rice bites on a baking sheet and warm in an oven or toaster oven at 350°F for about 5-10 minutes, or until heated through and crispy again.

TIPS AND TRICKS FOR BEST RESULTS

1. Cook the Rice Properly: Make sure to cook the rice correctly to achieve the right texture. Overcooked rice will be too mushy to fry properly, while undercooked rice will be too hard.
2. Press Firmly: When pressing the rice into the pan, make sure to press it down firmly with another sheet of parchment paper on top. This helps the rice stick together and makes it easier to cut.
3. Refrigerate: Allow the pressed rice to chill completely in the refrigerator. This helps the rice firm up, making it easier to handle and fry.
4. Wet the Knife: Wet the blade of your knife before cutting the rice into rectangles. This prevents the rice from sticking to the knife and ensures cleaner cuts.
5. Fry Until Golden: Fry the rice until it’s golden brown and crispy on both sides. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the rice from crisping properly.
6. Experiment with Toppings: Get creative with your toppings! You can use anything from avocado and spicy tuna to eel sauce and green onions. Mix and match to find your favorite combination.
7. Serve Fresh: These bites are best enjoyed fresh out of the pan when they’re still crispy. If you have leftovers, reheat them in a toaster oven or skillet to bring back their crunch.

FAQS

CAN I USE A RICE COOKER TO PREPARE THE RICE FOR CRISPY RICE SUSHI?

Yes, using a rice cooker is a great way to prepare the rice for crispy rice sushi. Simply follow your rice cooker’s instructions, using the appropriate ratio of rice to water.

WHAT’S THE BEST OIL TO USE FOR FRYING CRISPY RICE SUSHI?

Neutral oils like vegetable oil or avocado oil are great for shallow frying crispy rice sushi. These oils have high smoke points and won’t overpower the flavor of the rice or toppings.

HOW CAN I KEEP THE CRISPY RICE FROM BECOMING SOGGY?

To keep crispy rice from becoming soggy, place the fried rice blocks on a cooling rack lined with paper towels to drain excess oil. Also, avoid letting them sit too long with wet toppings, and serve them as soon as possible.

CAN I USE REGULAR MAYO INSTEAD OF KEWPIE MAYO FOR THE SPICY MAYO MIXTURE?

Yes, you can use regular mayo instead of Kewpie mayo to make spicy mayo. However, Kewpie mayo has a slightly tangier and sweeter taste, which many people prefer.

Other Healthy Dinner Ideas You May Want To Try!

• Zesty Italian Pasta Salad Recipe
• Keto Greek Salad Recipe
• Low Carb Big Mac Salad Bowl
• Low Carb Spaghetti Squash Recipe With Meat Sauce
• Shrimp Rice Paper Rolls With Easy Peanut Sauce
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• Easy Creamy Coconut Shrimp Recipe
• High Protein Chicken Caesar Salad Pizza

Continue to Content

Yield: 15 sushi bites

How To Make Crispy Rice Sushi Recipe With Spicy Tuna

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I’ve got something special for your next sushi night that’s going to totally elevate your game. It's all about making sushi with a twist—Crispy Rice Sushi. 

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

SUSHI RICE CAKES

• 1 tbsp rice vinegar
• 2 tsp white sugar
• 1/2 tsp salt
• 1 cup glutinous rice
• 1 1/2 cups water

TUNA MIXTURE

• 300g sashimi grade tuna, chopped
• 1 1/2 tbsp sriracha
• 2 tbsp kewpie mayo
• 1 tsp sesame oil
• 2 green onion sprigs, finely chopped
• pinch of salt

TOPPINGS

• 1 avocado, thinly sliced
• 15 jalapeño slices, thinly sliced
• 2 tsp sesame seeds

Instructions

1. Start by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved.
2. Place the rice and water in a small pot without a lid over medium-high heat. Once it begins to bubble along the edges, cover with a lid and lower the heat to low. Cook for 13 minutes or until the water is absorbed.
3. Remove the pot from the heat and let it sit for 10 minutes with the lid on.
4. Remove the lid. Pour the sushi seasoning over the cooked rice and gently mix until combined.
5. Press the seasoned rice into a flat, even layer in an 8x8 inch baking dish. Press down as firmly as possible (can use another baking dish to press down). Refrigerate overnight or minimum 6 hours to firm up. 
6. Once the rice is set, cut the chilled rice into 15 rectangles or 20 small bite-sized squares using a sharp knife. Heat oil in a large skillet over medium heat and fry the rice pieces until golden and crispy on all sides, about 2-3 minutes per side. Place them on a paper towel to drain off any excess oil.
7. In a small bowl mix together the raw tuna, sriracha, kewpie mayo, sesame oil, green onion, and salt. Top the crispy rice cakes with thinly sliced avocado slices, your sushi-grade tuna mixture, a jalapeño slice, and a sprinkle of sesame seeds. 
8. Arrange the crispy rice sushi on a plate and serve immediately. It's best enjoyed fresh while the rice is still crispy.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 176mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 6g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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