Spicy Tuna on Crispy Rice is a trendy food that is here to stay. Basic sushi rolls can get so boring and the crispy texture of rice combines perfectly with creamy yet slightly spicy tuna. This appetizer has been popping up in the trendiest of restaurants and has become notorious in New York City. I hate being from the suburbs of New York and taking the long trek to the Big Apple for my favorite meal, and I can imagine this delicacy is even more difficult to find across the nation. So, I came up with a way for everyone to satisfy their crispy rice needs right in their own kitchen.

Spicy Tuna on Crispy Rice

  • Prep Time:30 minutes
  • Cook Time:15 minutes
  • Total Time:45 minutes
  • Servings:6
  • Advanced


  • 1/2 pound of sushi grade tuna
  • 2 cup sushi rice
  • 1/4 cup scallions
  • 3 tablespoon spicy mayo
  • Vegetable or canola oil
  • Step 1

    It is important that you use sushi rice in this recipe. You can either prepare the rice yourself, or make life easier for yourself and pick up pre-made sushi rice from your favorite sushi restaurant. This saves you plenty of time. Once you have the rice, mold it into a square or rectangular pan, using your hands or a fork to flatten it. Then stick the pan in the fridge until the rice is cooled. It is imperative that the rice be extremely cooled as the cooler it is, the less likely is is to fall apart in the frying portion of the recipe.

    Photo by Rachel Kalichman
  • Step 2

    When buying your tuna, ensure that is it sushi grade and safe to eat raw. To prepare the tuna, cut it with a large knife until it is basically minced.

    Photo by Rachel Kalichman
  • Step 3

    Next, transfer it into a mixing bowl. Add the spicy mayo and chopped scallions. Mix until blended. Stick the mixture in the fridge.

    Photo by Rachel Kalichman
  • Step 4

    First, cut the avocado in half. Then chop it into smaller pieces and transfer it into a small mixing bowl. Next, use a spoon to mash it up into a smooth consistency.

    Photo by Rachel Kalichman
  • Step 5

    Once the rice has cooled, remove it from the fridge. Flip the pan onto a cutting board so that the block of rice transfers over. You can use your hands or a wet knife in order to create individual rectangles of rice.

    Photo by Rachel Kalichman
  • Step 6

    Coat the bottom of a non-stick pan with vegetable or canola oil and but the heat on high. Transfer the pieces into the pan. Fry each side for about two minutes or until golden brown. The trickiest part is flipping the pieces. The rice may begin to fall apart so make sure to use a spatula (or two) to ensure that you have a safe flip and your crispy rice stays together.

    Photo by Rachel Kalichman
  • Step 7

    Now, remove the tuna from the fridge. Put about a spoonful of avocado on the crispy rice followed by a spoonful of the tuna mixture. This is a time when you can get creative, feel free to add any additional ingredients, like eel sauce or jalapeño, to create the perfect crispy rice for your liking!

    Photo by Rachel Kalichman