Crispy Rice & Spicy Tuna Sushi Recipe

All of the savory, umami-rich spicy tuna flavors of your favorite sushi shop served on a crispy rice square - it's a texture extravaganza in your very own kitchen! This Spicy Tuna with Crispy Rice Sushi Recipe is the best sushi I've ever made at home.

Crisping the rice leaves the center sticky and sweet - a nod to traditional sushi - while introducing a crunchiness to the sushi bite that surprises and delights.

For more flavorful, raw tuna recipes, check out my Italian Tuna Crudo and Blackened Tuna Steaks.

What you'll need to make this recipe:

Before we get to the step by step directions, a few notes about the ingredients:

Fish: you can use high quality salmon or tuna for this recipe. I reference "sushi-grade" in the recipe, which is not a regulatory term - it's more of a marketing phrase for fish that the producers deem to be safe to be consumed raw. It doesn't have to be fancy - I've used Aldi's frozen tuna steaks for this dish and it's been delicious and economical.

Kewpie mayonnaise: Kewpie is Japanese mayo that is richer than American mayo, thanks to the super-orange egg yolks famous in Japan. If you can’t find Kewpie in your local grocery stores or Asian market, you can make a substitute by combining 1 cup of regular mayonnaise with two tablespoons of rice vinegar and one tablespoon of sugar. Mix well and use for this recipe.

Full ingredient list and measurements included in the printable recipe card below.

Step by step instructions:

1. Prep sushi rice

To begin, prepare the sushi rice. Rinse the rice 2-3 times, until the water runs clear. Then transfer the rice and 1 ½ cups of water to a pot with a tight-fitting lid. Place over medium-high heat until boiling, then cover the pan and reduce the heat to low. Cook until all the water is absorbed and the short-grain white rice is tender (about 20 minutes). Remove from heat.

While the rice is still hot, mix the rice vinegar, sugar and salt and heat in the microwave for about 30 seconds. Stir well.

Next pour the seasoned vinegar over the rice and use a plastic or wooden spoon to gently toss the cooked rice in the seasoned sushi vinegar.

Line a small pan or baking dish (I used a 9-inch loaf pan) with plastic wrap and cooking spray. Then press the sticky rice into the pan so it compresses well. Then place rice in the refrigerator and leave for 3 hours or in the freezer for 1 hour.

Once cold and set, turn the rice block out of the pan and onto a cutting board. Slice into uniform rectangles.

2. Prepare spicy tuna

Next, prepare the spicy tuna sushi. Dice the sushi-grade tuna into small pieces.

Combine kewpie mayo, sriracha, soy sauce, sesame oil, lime juice, spring onion (or chives) and cilantro.

Pour the spicy mayo dressing over the diced sushi grade ahi tuna. Mix well. Cover and rest in the refrigerator for 15 minutes to allow the raw tuna to marinate in the dressing.

3. Build sushi

While the tuna is chilling, heat a large frying pan or cast iron skillet over medium heat. Add neutral oil to the pan - enough to create about ¼ inch of oil across the bottom.

Once the oil is hot, add the rice squares carefully, being cautious about oil splashing. Fry the rice for about 90 seconds, until deep golden brown, then turn in the pan, frying the second side for the same time.

Once crispy, move the rice from the pan to a paper towel or to a cooling rack, to allow any excess oil to drain. Pan fry the rice cakes in batches until all are crisped.

4. Garnish and serve

Finally, slice avocado and jalapeño. Then build the crispy rice sushi bites by layering creamy avocado slices, spicy tuna sushi, and top with jalapeno.

FAQ's and Serving Suggestions:

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