Spicy Tuna Crispy Rice Bites (Printable Version)

Crispy rice squares topped with creamy, spicy tuna and avocado make a tasty, bite-sized snack.

# What You'll Need:

→ Crispy Rice

01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
06 - Vegetable oil for frying

→ Spicy Tuna

07 - 6 oz sushi-grade tuna, finely diced
08 - 2 tablespoons mayonnaise (preferably Kewpie)
09 - 1 tablespoon Sriracha
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sesame oil
12 - 1 teaspoon finely chopped green onion
13 - 1/2 teaspoon toasted sesame seeds

→ Topping & Garnish

14 - 1/2 avocado, sliced or diced
15 - 1 teaspoon black sesame seeds (optional)
16 - Thinly sliced green onion (optional)

# Steps:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve. Gently fold the mixture into the cooked rice and allow to cool to room temperature.
03 - Line an 8x8-inch pan with plastic wrap. Press the cooled rice evenly into the pan about 3/4 inch thick. Cover and refrigerate for at least 1 hour to firm up.
04 - Combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and toasted sesame seeds in a bowl. Mix gently and refrigerate until needed.
05 - Remove the chilled rice slab from the pan and cut into 16 rectangles or squares.
06 - Heat vegetable oil to 1/2 inch depth in a nonstick skillet over medium-high heat. Fry rice pieces in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels and let cool slightly.
07 - Top each crispy rice square with a spoonful of spicy tuna, add a piece of avocado, and optionally sprinkle with black sesame seeds and sliced green onion. Serve immediately.

# Expert Insights:

01 -
  • They come together in under an hour and feel fancy enough to serve at parties, but casual enough for a snack attack.
  • The contrast of crispy, golden rice and creamy spicy tuna is honestly addictive—no one can stop at one bite.
  • You can prep the tuna mixture and rice ahead of time, then fry and assemble right before guests arrive.
02 -
  • If your rice breaks or crumbles when you cut it, that means it didn't chill long enough—overnight in the fridge really does make a difference in how it holds together.
  • The oil needs to be hot enough to crisp the rice quickly without making it greasy; if it's not hot enough, they'll absorb oil and feel heavy instead of light and crunchy.
  • Sushi-grade tuna from a trustworthy source is essential—this isn't the place to save money or take shortcuts, because food safety matters.
03 -
  • If you can't find Kewpie mayo, regular mayo works, but Kewpie's richer, creamier texture really does elevate the whole thing and is worth hunting down.
  • The moment you sense the oil is starting to smell less fresh or look darker, change it out—fresh oil is the secret to rice that tastes like it's from a restaurant, not your kitchen.
Go Back