Pin I discovered these crispy rice bites at a dinner party where a friend served them as appetizers, and I watched them disappear faster than anything else on the table. The contrast between the golden, shattered rice and the creamy spicy tuna on top felt like sushi reinvented for your fingers. That night, I went home determined to figure out how to make them, and after a few attempts—including one where I didn't press the rice firmly enough and it crumbled everywhere—I finally nailed it. Now they're my go-to when I want to impress without spending hours in the kitchen.
I made these for a New Year's Eve party where my coworker brought them up in conversation, and I volunteered to test my recipe that afternoon. Standing in my kitchen at 4 PM with oil popping in the pan and Sriracha on my fingers, I felt that quiet satisfaction of trying something new. When the first batch came out of the oil, golden and crackling, I knew I had something special—something that would let people eat crispy, sushi-inspired food without the fuss of rolling.
Ingredients
- Sushi rice: Use short-grain sushi rice, not long-grain, because the starch helps it bind and crisp up properly when fried.
- Rice vinegar, sugar, and salt: These season the rice with the classic sushi flavor—don't skip microwaving the mixture to dissolve the sugar evenly.
- Sushi-grade tuna: This is non-negotiable for safety and flavor; ask your fishmonger for sashimi-grade and use it the same day you buy it.
- Kewpie mayonnaise: It's richer and creamier than regular mayo, which makes the spicy tuna mixture feel luxurious.
- Sriracha: Adjust to your heat tolerance, or substitute with gochujang for a deeper spice.
- Sesame oil and toasted sesame seeds: These add nutty depth that makes the tuna feel more sophisticated.
- Avocado: Adds creaminess and a cooling contrast to the spicy tuna.
Instructions
- Rinse and cook the rice:
- Rinse the sushi rice under cold water, stirring gently with your fingers until the water runs clear—this removes excess starch so the rice stays distinct and crispy. Cook it with the measured water following the standard method, and let it steam under the lid for 10 minutes after removing from heat so the grains finish cooking gently.
- Season the rice:
- Mix the rice vinegar, sugar, and salt together and microwave for 20 seconds just until the sugar dissolves, then fold gently into the warm rice using a wooden spoon or spatula so you don't crush the grains. Spread it on a plate or shallow bowl to cool to room temperature.
- Set the rice slab:
- Line your 8x8-inch pan with plastic wrap and press the cooled rice evenly into it, about 3/4 inch thick, using the bottom of a measuring cup or your palms. Cover with another layer of plastic wrap and refrigerate for at least an hour—overnight is even better because it firms up and fries more crisply.
- Prepare the spicy tuna:
- Combine the diced sashimi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and sesame seeds in a bowl, mixing gently so you don't break down the tuna. Taste it and adjust the Sriracha or soy sauce to your preference, then refrigerate until the rice is ready.
- Cut the rice:
- Lift the rice slab from the pan using the plastic wrap and peel it back, then use a sharp, lightly oiled knife to cut the slab into 16 equal rectangles or squares. Wipe your knife between cuts so the rice doesn't stick.
- Fry the rice until golden:
- Heat 1/2 inch of vegetable oil in a nonstick skillet over medium-high heat—it should shimer when it's ready. Fry the rice pieces in batches without crowding, about 2 to 3 minutes per side, until they're golden brown and the edges are dark and crispy, then drain them on paper towels and let them cool slightly so they stay crisp.
- Assemble and serve:
- Top each cooled rice square with a generous spoonful of the spicy tuna mixture, then add a piece of avocado and sprinkle with black sesame seeds and thinly sliced green onion if you like. Serve immediately while the rice is still crispy.
Pin My favorite moment with this recipe came when my picky-eater nephew tried one and asked for another before his parents could stop him. Watching someone discover that they love something they thought they wouldn't is the kind of small victory that reminds me why I love cooking for people.
The Secret to Crispy Rice
The magic happens when you fry the rice at the right temperature and don't crowd the pan. Oil that's too cool makes the rice soggy and greasy, while oil that's screaming hot will char the outside before the inside is warm. Medium-high heat gives you that sweet spot where the rice crisps up in a few minutes without burning. I learned this by making batch after batch and paying attention to the sound—when the oil stops violently sizzling and settles into a gentle crackle, you know the rice is done.
Playing with Flavors
The spicy tuna mixture is forgiving and fun to customize. Some people swap in finely chopped sushi-grade salmon for a milder taste, while others fold in cooked crab or even diced cucumber for extra texture. I've also experimented with sriracha mayo (mixing Sriracha into the mayo before combining with tuna) to deepen the spicy flavor without making it hot. The avocado is your safety net—it cools down the heat and adds creaminess that balances everything.
Timing and Serving
These are best served within 30 minutes of frying because the rice stays crispy and the avocado hasn't started to darken. If you're making them for a party, fry the rice squares in advance and store them in an airtight container, then top them just before serving. Set out little bowls of extra soy sauce, wasabi, and pickled ginger on the side because people love customizing each bite.
- Prep the spicy tuna mixture hours ahead and keep it refrigerated so you only have to fry and assemble at the last minute.
- If your first batch cooks too fast or too slow, adjust the heat slightly before the second batch—every stove is different.
- Don't skip draining the fried rice on paper towels, or residual oil will soften the crispy exterior.
Pin There's something satisfying about serving food that's beautiful enough to photograph but casual enough to eat with your hands. These crispy rice bites do that perfectly.