Spicy Tuna + Crispy Rice Recipe
Spicy Ahi Tuna/ Sriracha/ Spicy Aioli/ Scallions/ Sesame Seeds
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Ingredients
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Crispy Rice
Spicy Ahi Tuna
Spicy Aioli & Garnish
Method
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.