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Crispy Spicy Tuna Rice 🌮
Crispy rice squares topped with creamy spicy tuna, a slice of avocado, and a little jalapeño for heat. The rice is the whole thing here — pressed firm, chilled, then fried until the outside shatters and the inside stays soft. Part appetizer, part light dinner, and the plate empties faster than you’d think.
Servings: 15 rice squares
Calories: 33kcal
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Ingredients
- 2 10 oz packages cooked sticky white rice
- 1/4 cup vegetable corn, or avocado oil
- 7 oz sushi grade tuna diced
- 1 tbsp kewpie mayo
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tbsp furikake or sesame seeds plus more for topping
- Jalapeños and avocado for topping
Instructions
- Microwave already cooked, sticky white rice packages. Line a 9×13 baking dish with parchment paper and spray with nonstick cooking spray. Add microwaved, cooked rice and spread into a flat layer. Place in refrigerator for 4 hours or overnight.
- After rice has cooled, remove from pan and cut into squares. Heat oil in a frying pan on high heat. Fry each rice square for 3-4 minutes on each side, until golden and crispy. Remove and place on a paper towel to remove excess oil.
- Mix together diced tuna, mayo, sriracha, sesame oil, soy sauce and furikake.
- Top crispy rice cakes with tuna, sliced avocado and sliced jalapeño. Dip in soy sauce and enjoy!
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use cooked, slightly sticky short-grain rice so the squares hold together.
- Press the rice firm and chill it before frying so it crisps without falling apart.
- Fry in a thin layer of oil until deeply golden on both sides.
- Mix the tuna with mayo and sriracha just before serving so it stays fresh.
- Top with avocado and jalapeno right before eating.
Frequently Asked Questions
Why chill the rice before frying it?
Cold rice holds its shape in the pan. Warm rice falls apart the second you try to flip it, which is how you end up with a skillet of fried rice instead of squares.
What rice should I use?
Short-grain sushi rice. It’s sticky enough to press into a block that actually holds.
Can I bake them instead of frying?
You can. Brush them with oil and bake or air-fry until golden. They’re a little less shattery but much less hands-on.
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