Crispy Rice Spicy Tuna Recipe

Rinse and cook rice

Rinse the sushi rice under cold water until the water runs nearly clear (about 6–8 rinses) to remove excess starch. Drain. Combine rinsed rice and 2.2 cups water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar, and 1/2 tsp fine sea salt in a small bowl until sugar dissolves. Gently fold the vinegar mixture into the cooked rice with a rice paddle or wooden spoon, using cutting and folding motions to avoid smashing grains. Spread rice on a tray to cool slightly (10–15 minutes).

Form rice cakes

Once rice is warm but not hot, lightly oil a 2-inch round cookie cutter or your hands. Press about 2½–3 tablespoons (roughly 1.5–2 oz) of rice firmly into each 2-inch mold to form compact rounds about 3/4" thick. You should get about 12–14 cakes (serves 4). Transfer cakes to a parchment-lined tray and chill in the refrigerator for at least 30 minutes; chilling helps them hold shape when frying.

Coat rice cakes

In a small bowl, mix 2 tablespoons cornstarch with a pinch of salt and a few grinds of pepper. Lightly dust the top and bottom of each chilled rice cake with cornstarch; shake off excess. This helps create a crisp crust.

Fry rice cakes

Heat a heavy skillet (cast-iron or nonstick) over medium-high heat and add 4 tablespoons neutral oil plus 1 teaspoon sesame oil. When oil is shimmering but not smoking, add rice cakes in a single layer (work in batches if needed) and press gently with a spatula so more surface touches the pan. Fry undisturbed for 3–4 minutes until deep golden and crisp, then flip and fry the other side 2–3 minutes. If cakes brown too quickly, reduce heat to medium. Add up to 2 tablespoons additional oil for subsequent batches. Transfer cooked cakes to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven.

Toast sesame

While frying, toast 2 tablespoons sesame seeds in a dry pan over low heat until fragrant (1–2 minutes). Sprinkle seeds over warm rice cakes or incorporate into the rice before serving for extra crunch.

Prepare tuna

Keep the tuna cold until ready to use. Trim any sinew and pat dry. Finely dice the tuna into small, uniform 1/4" pieces. Place diced tuna in a medium bowl and chill while you prepare the sauce components.

Make spicy sauce

In a small bowl, whisk together 3 tablespoons mayonnaise, 1.5 tablespoons Sriracha, 1 teaspoon gochujang (if using), 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon kosher salt, and a pinch of black pepper until smooth and homogenous. Taste and adjust heat or salt to preference.

Combine tuna and sauce

Add thinly sliced white parts of 2 scallions and 1 teaspoon toasted sesame seeds to the tuna. Gently fold in the spicy sauce until evenly coated, taking care not to overwork the fish. Keep chilled until assembly.

Sauces

Warm unagi or sweet soy glaze slightly (microwave 10–15 seconds or warm in a small pan) so it is runny but not hot. If you like extra heat, mix additional Sriracha into the spicy mayo and transfer into a squeeze bottle for controlled drizzling.

Top rice cakes

Place a warm crispy rice cake on a serving plate. Spoon 1 heaping tablespoon of the spicy tuna onto each cake and gently press so it sits on top without falling off. Drizzle a small amount (about 1/2 teaspoon) of unagi/sweet soy glaze across each, and dot or thinly drizzle spicy mayo over the tuna. Sprinkle a few toasted sesame seeds and the green parts of the scallions on top.

Finish and serve

Garnish plates with microgreens or shiso, and serve with pickled ginger on the side. Serve immediately while rice cakes are hot and crisp for best texture.