Spicy Tuna Crispy Rice* Recipe

Prepare sushi rice

If you don’t already have cooked sushi rice, rinse 1 cup uncooked short-grain rice until water runs clear, then cook according to package instructions to yield about 2 cups cooked rice. While still hot, fold in rice vinegar, sugar and kosher salt. Spread the rice on a rimmed sheet tray and let cool to room temperature (about 15–20 minutes).

Form rice cakes

Wet your hands to prevent sticking. Portion the cooled rice into 12 equal portions (about 2 tablespoons each) and press each portion firmly into a compact 1.5–2 inch oval or round patty about 1/2 inch thick. Refrigerate the formed patties on the tray for at least 20 minutes to firm up.

Pan-fry until crispy

Heat 2–3 tablespoons of vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add rice patties in a single layer without crowding. Fry 3–4 minutes per side, pressing gently with a spatula, until a deep golden-brown crust forms. Add more oil as needed. For extra crispness, finish in a 400°F (200°C) oven for 5 minutes. Alternatively, shallow fry in 1/2 cup neutral oil at 350°F (175°C) until crisp, 2–3 minutes per side. Drain on paper towel and keep warm.

Prepare tuna mix

Combine the finely diced sushi-grade tuna with mayonnaise, sriracha, sesame oil, soy sauce, and gochujang (if using) in a bowl. Mix gently to coat the tuna without mashing. Fold in the finely sliced scallion and toasted sesame seeds. Taste and adjust heat or salt; add up to 1/4 tsp more salt or another 1/2 tsp sriracha if you prefer it spicier. Keep chilled until assembly.

Make spicy mayo (optional drizzle)

Stir together 2 tablespoons mayo with 1/2–1 teaspoon sriracha (adjust to heat preference) to make a smooth drizzle sauce. Transfer to a squeeze bottle or small piping bag for presentation.

Slice avocado and jalapeño

Slice or dice the avocado into small pieces suitable to sit gently on the rice cakes. Thinly slice the jalapeño; remove seeds for milder heat or leave some for more spice. Have microgreens or cilantro ready.

Assemble bites

Place warm crispy rice cakes on a serving platter. Top each with about 1 tablespoon of spicy tuna, gently pressing so it adheres. Add a small slice or dice of avocado next to or on top of the tuna. Place a very thin slice of jalapeño on each bite for heat (use fewer slices if serving to guests who are sensitive to spice).

Finish and serve

Drizzle spicy mayo over the tuna, and optionally brush or dot with unagi/sweet soy glaze for contrast. Sprinkle additional toasted sesame seeds and microgreens or cilantro. Serve immediately with lime wedges on the side for squeezing. Best eaten hot/crispy.