Spicy Tuna Crispy Rice Recipe

Cook rice

Rinse sushi rice under cold water until water runs clear. Drain. Combine rinsed rice and 2.25 cups water in a heavy-bottomed saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, whisk together rice vinegar, sugar and 1/2 tsp kosher salt until sugar dissolves. Fluff the rested rice with a rice paddle or spatula and gently fold in the vinegar mixture. Add 1 tsp sesame oil if using. Spread rice in an even layer on a rimmed baking sheet to cool and dry for 30 minutes (this helps it crisp).

Form rice cakes

When rice is cool enough to handle but still slightly warm, wet your hands. Press about 2 tablespoons of rice into a compact oval or rectangle (roughly 1.5–2 inches long, 1 inch wide, 1/2 inch thick). Alternatively use a small mold. Repeat to make 16–18 cakes (serves 4). Transfer formed cakes to a parchment-lined tray and refrigerate 10–15 minutes to firm up.

Pan-fry until crispy

Heat 1 cup neutral oil in a heavy skillet over medium-high until shimmering (about 350°F if using a thermometer). Fry rice cakes in batches, 2–3 minutes per side, pressing gently with a spatula so they make full contact with the pan; they should form a deep golden-brown crust. Transfer to a wire rack or paper towel-lined plate to drain and season immediately with a pinch of flaky sea salt.

Keep tuna cold until ready to mix. Finely dice the tuna into small even pieces and place in a chilled bowl. Add finely minced Fresno chile (adjust amount to heat preference), thinly sliced scallions, 1 tsp toasted sesame oil, 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/4 tsp kosher salt. Gently fold to combine, taste and adjust salt or chile. Keep refrigerated until plating (do not overmix — texture should remain slightly chunky).

If using store-bought Calabrian mayo you can skip. To make quickly: whisk together 1/2 cup mayonnaise, 1.5 tbs Calabrian chili paste, 1/2 tsp lemon juice and 1/4 tsp smoked paprika (if using). Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for plating.

Warm eel sauce slightly (room temperature is fine) so it’s pourable.

Place 2–3 crispy rice cakes on each plate. Top each cake with about 1.5 tbs (roughly 1 oz) of the spicy tuna, gently mounding it so it sits on the rice but doesn’t fall off.

Drizzle eel sauce over the tuna on each cake (about 1/2 tsp per cake). Using a squeeze bottle or small spoon, dot or zigzag Calabrian mayo over the tuna (about 3/4 tsp per cake) to taste.

Garnish each piece with a few thinly sliced scallions, a light sprinkle of toasted sesame seeds and a very small pinch of flaky sea salt. Add microgreens or cilantro for color if desired.

Serve immediately while the rice is hot and crispy. Provide extra eel sauce and Calabrian mayo at the table.