Spicy Tuna + Crispy Rice Recipe
Recipe information
Make Spicy Tuna + Crispy Rice in just 1h . Spicy Ahi Tuna/ Sriracha/ Spicy Aioli/ Scallions/ Sesame Seeds
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Ingredients
Crispy Rice
Spicy Ahi Tuna
Spicy Aioli & Garnish
Crispy Rice
1. Cook rice
Rinse the short-grain rice under cold water until the water runs mostly clear (3–4 rinses). Combine rinsed rice and 2 1/4 cups water in a medium pot. Let sit 20–30 minutes (optional) for better texture. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
2. Season and form rice cakes
While rice rests, warm rice vinegar, sugar, and 1/2 tsp kosher salt in a small saucepan or microwave until sugar dissolves. Fold the seasoned vinegar into the hot rice gently with a rice paddle or spatula. Spread rice in an even layer on a rimmed sheet pan to cool slightly until it's warm but handleable (10–15 minutes). If using, toss in 1 tablespoon cornstarch to help crisping. With lightly oiled hands, shape the rice into 12 small rectangular patties (about 2 inches x 1.5 inches x 0.5 inch thick) or use a small cookie cutter to form rounds. Press firmly so they hold together.
3. Chill (optional, for better frying)
For best results, refrigerate the rice cakes on a tray for 20–30 minutes to help them hold their shape when frying. You can also freeze 10–15 minutes if short on time.
4. Pan-fry until crispy
Heat a large nonstick or cast-iron skillet over medium-high heat. Add neutral oil (about 3/4 cup total—enough to shallow-fry) and 1 tsp toasted sesame oil for flavor. When oil shimmers (but not smoking), add rice cakes in a single layer, leaving space between them. Fry 3–5 minutes per side until golden brown and deeply crisp. Use tongs or a spatula to flip carefully. If they brown too fast, lower heat. Transfer to a wire rack or paper towel-lined plate and immediately sprinkle with finishing kosher salt.
Spicy Ahi Tuna
5. Prepare tuna
Trim any sinew from the sushi-grade tuna and pat dry with paper towels. Dice tuna into 1/4-inch cubes (or finely chop for a tartare texture). Place in a chilled bowl to keep temperature low.
6. Make spicy tuna mix
In a bowl combine 3 tbs mayonnaise, 1.5 tbs Sriracha, 1 tbs soy sauce, 1/2 tsp sesame oil, and 1 tsp fresh lime juice. Stir until smooth. Add the diced tuna and gently fold to coat without mashing. Taste and adjust seasoning—add a pinch of kosher salt or a crack of black pepper if needed. Fold in the thinly sliced scallions and 1 tsp toasted sesame seeds. Keep chilled until assembly.
Spicy Aioli & Garnish
7. Make spicy aioli
Whisk together 1/2 cup mayonnaise, 1 tbsp Sriracha, 1/2 tsp gochujang (if using), 1/2 tsp rice vinegar, and 1/4 tsp garlic powder. If the aioli is too thick for drizzling, add up to 1 tsp water, 1/4 tsp at a time, until desired consistency is reached. Taste and adjust heat or acidity.
8. Plate and garnish
Place warm crispy rice cakes on a serving platter. Spoon or pipe about 1 to 1 1/2 tablespoons of spicy tuna onto each rice cake, pressing lightly so it sits on top. Drizzle or dot spicy aioli over each stack. Garnish with additional thinly sliced scallions, a pinch of toasted sesame seeds, and optional microgreens or cilantro. If desired, finish with a tiny squeeze of lime and a few drops of soy or a light swipe of sriracha for extra heat. Serve immediately while rice is crisp and tuna is chilled.
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