Crispy Rice Spicy Tuna is a Japanese appetizer featuring golden-fried sushi rice topped with a creamy, spicy tuna and avocado mixture. The contrast between the crunchy rice base and soft, umami-rich tuna makes it a restaurant favorite you can replicate at home.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a pot, combine the sushi rice and water. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15-20 minutes or until the water is absorbed.
While the rice cooks, combine rice wine vinegar, sugar, and salt in a microwave-safe bowl.
Microwave the vinegar mixture for 30 seconds to help dissolve the sugar and salt.
Once the rice is cooked, transfer it to a large bowl or baking dish. Pour the seasoned vinegar mixture over the rice and gently fold to combine. Allow the rice to cool completely.
Finely dice the sashimi-grade tuna and place it in a mixing bowl.
Add mayonnaise, sriracha, and sesame oil to the tuna. Mix until well combined.
In a separate bowl, mash the avocado.
Once the rice has cooled, wet your hands and form the rice into small, flattened patties.
In a large pan, heat about 2 inches of vegetable oil over medium-high heat. Carefully place the rice patties into the hot oil.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the oil and let drain on a paper towel-lined plate.
To assemble, top each crispy rice patty with a layer of mashed avocado.
Add a spoonful of the spicy tuna mixture on top of the avocado.
Drizzle with soy sauce, if desired, and serve immediately.
Store fried rice in an airtight container at room temperature for up to 2 hours; reheat briefly in a dry skillet before topping. Prepare spicy tuna filling up to 1 day ahead, but assemble with fresh avocado and rice just before serving.
shallow frying pan or wok · cooking thermometer (optional but helpful for oil temperature)
No—this recipe relies on the raw, delicate texture of sashimi-grade tuna for the proper creamy bite. Cooked tuna will become mushy and lack the desired mouthfeel.
Fry until the rice is golden brown and makes a crispy sound when stirred. It should feel dry and break apart easily, not clump together.
Yes—fry the rice up to 2 hours ahead and store in an airtight container at room temperature. Assemble with tuna and avocado just before serving to maintain crispness.
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, which burns at high temperatures.
No—the avocado provides creaminess that balances the spicy tuna and complements the crispy rice texture. It's integral to the dish's appeal.
Japanese Castella Cake (Kasutera)
80 min
Chirashizushi
5 min
Crab Stick Salad
20 min
3-Chili Fried Rice with Thai Basil
Mexican-Style Shrimp Cocktail With Tajín
5 min
Chicken and Shrimp Laap
30 min
Quick and Easy Chirashi Sushi
80 min
Chirashi Sushi
120 min
