Restaurant-Worthy Spicy Tuna Crispy Rice At Home! Recipe
Recreate the restaurant-quality spicy tuna crispy rice right in your kitchen with this detailed recipe. Featuring perfectly seasoned sushi rice fried to golden crispness, topped with a creamy, spicy tuna mixture enhanced by Kewpie mayo, Sriracha, and ponzu sauce. A perfect appetizer or snack combining textures and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 9 hours 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Rice and Seasoning
- 1 cup sushi rice (or other short grain rice)
- 2 Tbsp rice vinegar
- 1½ tsp granulated sugar
- ½ tsp Kosher salt
- ½ cup grapeseed oil (or other neutral oil, for pan frying)
Spicy Tuna Topping
- ½ lb sushi-grade ahi tuna
- 3 scallions (thinly sliced)
- 1 jalapeño (thinly sliced, for serving)
- black sesame seeds (for serving)
- ½ cup Kewpie mayonnaise
- ¼ cup Sriracha
- 3 Tbsp ponzu sauce
Instructions
- Cook the sushi rice: Rinse 1 cup of sushi rice under cold water until clear, then cook according to package directions or in a rice cooker. Let the rice cool slightly.
- Prepare the sushi vinegar: In a small saucepan, combine 2 Tbsp rice vinegar, 1½ tsp sugar, and ½ tsp Kosher salt. Heat over medium-high until simmering, whisk until dissolved, then set aside.
- Season the rice: While the rice is still warm, gently fold in the sushi vinegar using a rice paddle or spatula, carefully not mashing the grains.
- Chill and shape the rice: Line a small quarter sheet pan or rectangular container with plastic wrap. Press the seasoned rice to an even ½-inch thickness. Cover and refrigerate at least 3 hours or overnight until firm.
- Prepare the tuna: Finely dice the sushi-grade ahi tuna, then chop further until very small pieces form. Place in a bowl with 3 thinly sliced scallions.
- Make spicy tuna mixture: In another bowl, whisk together ½ cup Kewpie mayonnaise, ¼ cup Sriracha, and 3 Tbsp ponzu sauce. Combine this with the chopped tuna and scallions. Cover and refrigerate until ready.
- Fry the crispy rice: Heat ½ cup neutral oil in a large skillet over medium heat. Cut chilled rice into 2-inch by ¾-inch rectangles using wet hands or a wet knife to prevent sticking. Fry 7-8 pieces at a time for about 2 minutes per side until golden and crispy. Drain on a wire rack lined with paper towels. Add oil as needed between batches.
- Assemble and serve: Spoon about 1 heaping tablespoon of the spicy tuna mixture on each crispy rice piece. Garnish with black sesame seeds and a thin slice of jalapeño. Serve immediately, optionally drizzling extra spicy mayo.
Notes
- For best results, use sushi-grade ahi tuna to ensure freshness and safety when consuming raw fish.
- Make the sushi rice at least a day ahead to allow flavors to meld and rice to chill thoroughly, aiding in shaping and frying.
- If you don’t have grapeseed oil, other neutral oils like canola or vegetable oil work well for frying.
- The spicy tuna mixture can be adjusted in heat by modifying the amount of Sriracha according to your preference.
- Use Kewpie mayonnaise for its creamier texture and slight sweetness, but regular Japanese mayonnaise can substitute if unavailable.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
