Crispy Rice With Spicy Tuna Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs almost clear. Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.

Season rice

While rice rests, whisk together 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon kosher salt until dissolved. Gently fold this mixture into the hot rice with a rice paddle or spatula, being careful not to mash grains. Spread rice out on a rimmed sheet pan to cool slightly until it's warm but manageable (about 10–15 minutes).

Form cakes

Lightly oil your hands. Divide rice into 10 equal portions (about 2–3 tablespoons each, depending on desired size) and shape into compact ovals or discs about 2.5–3 inches wide and 3/4 inch thick. Press firmly so they hold together. If desired, dust hands or the rice with 1 tablespoon cornstarch to help crisping and reduce sticking.

Chill (optional but recommended)

Place shaped rice cakes on a tray and refrigerate 20–30 minutes to firm; this helps them hold shape in the hot oil.

Fry rice cakes

In a large skillet or frying pan, heat 1 cup neutral oil over medium-high heat until shimmering (about 350°F if using thermometer). Add rice cakes in a single layer without crowding. Fry 3–4 minutes per side until deeply golden and crisp. Adjust heat as necessary to prevent burning; lower heat if the exterior browns too quickly before heating through. Transfer to a paper towel–lined tray to drain. Finish with a light drizzle (or brush) of 1 teaspoon toasted sesame oil while hot.

Prepare tuna

Pat 10 oz sushi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into small uniform pieces (or pulse briefly in a food processor for a very fine texture). Keep tuna chilled until ready to mix.

Make spicy tuna mixture

In a bowl combine 3 tablespoons Japanese mayonnaise, 1 tablespoon Sriracha, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 2 tablespoons thinly sliced scallions, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt, and 1 teaspoon fresh lime juice (if using). Stir until smooth. Fold in the diced tuna gently until evenly coated. Taste and adjust heat or salt as needed.

Chill briefly

Keep the spicy tuna mixture chilled in the refrigerator until the rice cakes are ready to receive the topping (5–10 minutes).

Place fried crispy rice cakes on a serving platter. Spoon or mound approximately 1 heaping tablespoon of the spicy tuna mixture onto each rice cake (adjust to preference). Drizzle about 2 teaspoons of unagi or sweet soy glaze over each, and finish with a small squiggle of spicy mayo (use the pre-mixed 2 tbs mayo + 1 tsp Sriracha).

Garnish each piece with a few thinly sliced jalapeño rings if using, a pinch of pickled ginger at the side, a scattering of microgreens or cilantro, and an extra sprinkle of toasted sesame seeds and sliced scallion.

Serve immediately while rice is hot and crispy so the contrast between the warm crisp rice and cold spicy tuna is preserved.