Crispy Rice Spicy Tuna

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Last updated Oct 12, 2026. We re-ranked the weekly top 100.

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Crispy Rice Spicy Tuna #8 · snacks · japanese Host: Hungry Huy · Spicy Tuna Crispy Rice → Instagram → web writeups Online recipe (as published / commonly shared) 18 pieces · Prep 20 min · Cook 30 min · Rice chilling 30 min · Total 1 hr 20 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Pressed sushi rice, fried crisp and topped with spicy tuna. Sushi rice Rinse under running tap water until it runs clear: 1 c short grain rice tap water for rinsing rice Add the 1 c of short grain rice to the cooker with: 1 c filtered water Cook until plump. Open the lid and let it air out for 5 minutes. Add to a microwave-safe container: 1 tbsp cane sugar 1 tbsp rice vinegar ½ tsp kosher salt Diamond Crystal brand preferred Microwave in 20-second increments until the sugar and salt dissolve. Gently pour the sugar vinegar seasoning into the rice. With the paddle, mix into every grain without breaking the grains. Line one storage container with parchment paper. Gently place the sushi rice on the parchment. Even the top with the paddle and press down evenly. The rice block should measure roughly 6 ½” long x 5” wide x ¾” high. Cover with parchment. Place a second container of the same size on top. Press down firmly by hand to compress the rice further. Refrigerate for 30 minutes. The rice is set when firm to the touch. Poking should lift no grains. A little stickiness is fine. Spicy tuna Dice into about 3mm cubes: 4 oz raw sushi-grade tuna finely chopped Add the 4 oz of raw sushi-grade tuna to a bowl with: 1 tbsp Kewpie mayonnaise 1 tbsp sriracha ½ tsp low-sodium soy sauce ¼ tsp yuzu juice or lemon juice Mix until incorporated. Set aside. Crispy rice Add about one inch of neutral oil to the pot over medium heat. Preheat to 375 °F. Lift the pressed sushi rice out on the parchment onto a cutting board. Cut into 18 even rectangles, about 1” long x ½” wide x ¾” high each. Clean the knife between slices. If grains escape, round the edges with the fingers to firm the shape. Once the oil is at temperature, gently put the sushi rice pieces into the hot oil. Fry about 2-3 pieces at a time in a 2 quart pot. Do not crowd, or they stick and cool the oil. Fry about one minute. Flip and fry another 1-2 minutes until pale brown. Transfer to a paper towel-lined rack. Let them crisp 1-2 minutes more; they darken slightly as they finish. To assemble, top one crispy rice piece, starting with: Optional toppings: avocado diced Then add about ½ tbsp spicy tuna mix. Top with any of: Optional toppings: scallions thinly sliced Optional toppings: jalapeno thinly sliced Optional toppings: sesame seeds Extra sriracha is optional. Repeat with all pieces. Serve immediately. Source: Hungry Huy · Spicy Tuna Crispy Rice tags: rice,tuna,mayo,sriracha · popularity: evergreen · meat: yes	Nigiri Sushi (Nigiri-zushi), with Sushi Rice (Sushi-meshi) Book: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980) crumb: seasoned tuna on sushi rice Japanese Cooking: A Simple Art includes “Nigiri Sushi (Nigiri-zushi), with Sushi Rice (Sushi-meshi)”. Shizuo Tsuji wrote it (1980). This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving. Differences: Both put raw tuna on seasoned sushi rice. The online version presses the rice into a slab, cuts it into bars and deep-fries them crisp. It chops the tuna into a spicy mix of Kewpie mayo, sriracha and soy. It tops each bite with jalapeño and avocado. Hot crunchy rice and creamy chili tuna eat very differently from soft nigiri.

ONLINE

ANCESTOR

Crispy Rice Spicy Tuna
#8 · snacks · japanese
Host: Hungry Huy · Spicy Tuna Crispy Rice → Instagram → web writeups

Online recipe (as published / commonly shared)

18 pieces · Prep 20 min · Cook 30 min · Rice chilling 30 min · Total 1 hr 20 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Pressed sushi rice, fried crisp and topped with spicy tuna.

Sushi rice

Rinse under running tap water until it runs clear:

1 c short grain rice

tap water for rinsing rice

Add the 1 c of short grain rice to the cooker with:

1 c filtered water

Cook until plump.

Open the lid and let it air out for 5 minutes.

Add to a microwave-safe container:

1 tbsp cane sugar

1 tbsp rice vinegar

½ tsp kosher salt Diamond Crystal brand preferred

Microwave in 20-second increments until the sugar and salt dissolve.

Gently pour the sugar vinegar seasoning into the rice. With the paddle, mix into every grain without breaking the grains.

Line one storage container with parchment paper. Gently place the sushi rice on the parchment. Even the top with the paddle and press down evenly. The rice block should measure roughly 6 ½” long x 5” wide x ¾” high.

Cover with parchment. Place a second container of the same size on top. Press down firmly by hand to compress the rice further.

Refrigerate for 30 minutes.

The rice is set when firm to the touch. Poking should lift no grains. A little stickiness is fine.

Spicy tuna

Dice into about 3mm cubes:

4 oz raw sushi-grade tuna finely chopped

Add the 4 oz of raw sushi-grade tuna to a bowl with:

1 tbsp Kewpie mayonnaise

1 tbsp sriracha

½ tsp low-sodium soy sauce

¼ tsp yuzu juice or lemon juice

Mix until incorporated. Set aside.

Crispy rice

Add about one inch of neutral oil to the pot over medium heat. Preheat to 375 °F.

Lift the pressed sushi rice out on the parchment onto a cutting board.

Cut into 18 even rectangles, about 1” long x ½” wide x ¾” high each. Clean the knife between slices. If grains escape, round the edges with the fingers to firm the shape.

Once the oil is at temperature, gently put the sushi rice pieces into the hot oil. Fry about 2-3 pieces at a time in a 2 quart pot. Do not crowd, or they stick and cool the oil. Fry about one minute. Flip and fry another 1-2 minutes until pale brown.

Transfer to a paper towel-lined rack. Let them crisp 1-2 minutes more; they darken slightly as they finish.

To assemble, top one crispy rice piece, starting with:

Optional toppings: avocado diced

Then add about ½ tbsp spicy tuna mix. Top with any of:

Optional toppings: scallions thinly sliced

Optional toppings: jalapeno thinly sliced

Optional toppings: sesame seeds

Extra sriracha is optional. Repeat with all pieces.

Serve immediately.

Source: Hungry Huy · Spicy Tuna Crispy Rice

tags: rice,tuna,mayo,sriracha · popularity: evergreen · meat: yes

Nigiri Sushi (Nigiri-zushi), with Sushi Rice (Sushi-meshi)
Book: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980)

crumb: seasoned tuna on sushi rice

Japanese Cooking: A Simple Art includes “Nigiri Sushi (Nigiri-zushi), with Sushi Rice (Sushi-meshi)”. Shizuo Tsuji wrote it (1980). This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving.

Differences:

Both put raw tuna on seasoned sushi rice. The online version presses the rice into a slab, cuts it into bars and deep-fries them crisp. It chops the tuna into a spicy mix of Kewpie mayo, sriracha and soy. It tops each bite with jalapeño and avocado. Hot crunchy rice and creamy chili tuna eat very differently from soft nigiri.

Match: Reasonably similar, but will taste different

Online recipe

Crispy Rice Spicy Tuna

Online recipe (as published / commonly shared)
18 pieces · Prep 20 min · Cook 30 min · Rice chilling 30 min · Total 1 hr 20 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Pressed sushi rice, fried crisp and topped with spicy tuna.

Sushi rice

Rinse under running tap water until it runs clear:
1 c short grain rice
tap water for rinsing rice

Add the 1 c of short grain rice to the cooker with:
1 c filtered water

Cook until plump.

Open the lid and let it air out for 5 minutes.

Add to a microwave-safe container:
1 tbsp cane sugar
1 tbsp rice vinegar
½ tsp kosher salt Diamond Crystal brand preferred

Microwave in 20-second increments until the sugar and salt dissolve.

Gently pour the sugar vinegar seasoning into the rice. With the paddle, mix into every grain without breaking the grains.

Cover with parchment. Place a second container of the same size on top. Press down firmly by hand to compress the rice further.

Refrigerate for 30 minutes.

The rice is set when firm to the touch. Poking should lift no grains. A little stickiness is fine.

Spicy tuna

Dice into about 3mm cubes:
4 oz raw sushi-grade tuna finely chopped

Add the 4 oz of raw sushi-grade tuna to a bowl with:
1 tbsp Kewpie mayonnaise
1 tbsp sriracha
½ tsp low-sodium soy sauce
¼ tsp yuzu juice or lemon juice

Mix until incorporated. Set aside.

Crispy rice

Add about one inch of neutral oil to the pot over medium heat. Preheat to 375 °F.

Lift the pressed sushi rice out on the parchment onto a cutting board.

Cut into 18 even rectangles, about 1” long x ½” wide x ¾” high each. Clean the knife between slices. If grains escape, round the edges with the fingers to firm the shape.

Transfer to a paper towel-lined rack. Let them crisp 1-2 minutes more; they darken slightly as they finish.

To assemble, top one crispy rice piece, starting with:
Optional toppings: avocado diced

Then add about ½ tbsp spicy tuna mix. Top with any of:
Optional toppings: scallions thinly sliced
Optional toppings: jalapeno thinly sliced
Optional toppings: sesame seeds

Extra sriracha is optional. Repeat with all pieces.

Serve immediately.

Citations
- Hungry Huy · Spicy Tuna Crispy Rice: https://www.hungryhuy.com/spicy-tuna-crispy-rice-recipe/
- Instagram: https://www.instagram.com/explore/tags/crispyricespicytuna/
- web writeups: https://www.google.com/search?q=Crispy+Rice+Spicy+Tuna+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1568363885?tag=recipeancesto-20
- Reference: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980). Publisher: Kodansha International, 2012 edition, hardcover, ISBN 978-1568363882.

We put this together for personal use. See the citations.

Trace receipt

Dish: Crispy Rice Spicy Tuna
Match: Reasonably similar, but will taste different
Ancestor: Nigiri Sushi (Nigiri-zushi), with Sushi Rice (Sushi-meshi)
Source: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980)
Differences: Both put raw tuna on seasoned sushi rice. The online version presses the rice into a slab, cuts it into bars and deep-fries them crisp. It chops the tuna into a spicy mix of Kewpie mayo, sriracha and soy. It tops each bite with jalapeño and avocado. Hot crunchy rice and creamy chili tuna eat very differently from soft nigiri.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Hungry Huy · Spicy Tuna Crispy Rice (https://www.hungryhuy.com/spicy-tuna-crispy-rice-recipe/)
Instagram (https://www.instagram.com/explore/tags/crispyricespicytuna/)
web writeups (https://www.google.com/search?q=Crispy+Rice+Spicy+Tuna+recipe)
Date: Sep 2026

Source: what this book is
Japanese Cooking: A Simple Art by Shizuo Tsuji (1980).
This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving.

Affiliate: buy the book

Reference: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980). Publisher: Kodansha International, 2012 edition, hardcover, ISBN 978-1568363882.

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