Spicy Tuna Rice Squares

These Spicy Tuna Rice Squares are crispy, creamy, and packed with flavor in every bite. Golden, pan-fried sushi rice is topped with a spicy tuna mixture made with Kewpie mayo, sriracha, and fresh jalapeño for just the right amount of heat.

If you’ve ever ordered crispy rice tuna at a restaurant, this homemade version gives you that same texture and flavor, but it’s surprisingly easy to make at home. I also included a shortcut option using pre-cooked sticky rice if you want to save time, without sacrificing that crispy finish.

Why You’ll Love This Spicy Tuna Crispy Rice Squares Recipe

• Restaurant-style crispy rice tuna at home – Skip the reservation and make these spicy tuna rice squares right in your own kitchen with simple ingredients and easy steps.
• Perfect crispy rice texture every time – Golden, pan-fried sushi rice that’s crispy on the outside and soft on the inside, just like your favorite sushi restaurant.
• Bold spicy tuna flavor – Made with sushi-grade ahi tuna, Kewpie mayo, sriracha, and fresh jalapeño for a creamy, spicy tuna topping that’s perfectly balanced.
• Easy sushi recipe for beginners – No rolling required, making this one of the easiest sushi-inspired recipes to make at home.
• Customizable and versatile – Adjust the spice level, swap in salmon or shrimp, or add avocado, sesame seeds, or green onions for extra flavor.
• Perfect appetizer for entertaining – These crispy rice squares with spicy tuna are ideal for parties, date nights, or small bite appetizers.
• Shortcut-friendly option included – Use pre-cooked sticky rice instead of traditional sushi rice for a quicker version that still delivers great texture.

Ingredient Substitutions

• Tuna: Salmon, cooked shrimp, or imitation crab are great substitutions.
• Kewpie mayo: Substitute with regular mayo, combined with a splash rice vinegar and pinch of sugar.
• Sriracha: Chili garlic sauce or Sambal Oelek can provide the same level of heat.
• Sesame oil: Optional, keep very light.
• Sushi rice: Pre-cooked sticky rice works well, just press, chill, and slice.
• Toppings: Top these spicy tuna rice squares with jalapeño slices, sesame seeds, avocado, caviar, or your favorite toppings.

How to Prepare Spicy Tuna Rice Squares

1. Rinse the sushi rice under cold water until clear. Soak for 20 minutes, if time allows.
2. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
3. Remove from heat and let sit covered for 10 minutes.
4. Mix rice vinegar, sugar, and salt, then fold into the warm rice.
5. Press rice into a parchment-lined dish about 1/2–3/4 inch thick. Chill for 1–2 hours, until firm.
6. Cut into squares or rectangles.
7. Heat oil in a pan over medium-high heat. Fry rice until golden and crispy on both sides.
8. In a bowl, combine the kewpie mayo, sriracha, sesame oil, and diced jalapeño.
9. Add the tuna to a separate bowl and gently stir in the sauce mixture, a little at a time. You may, or may not use it all.
10. Top each crispy rice square with the spicy tuna mixture.
11. Add optional toppings and serve immediately.

How to Serve and Store

• Serve these spicy tuna rice squares immediately, while the rice is hot and crispy.
• Top with avocado, sliced jalapeños, caviar, or your favorite toppings.
• Store rice and tuna separately in the fridge for up to a day.
• Reheat rice in a pan or air fryer to crisp back up.

Frequently Asked Questions

• Can I use sticky rice instead of sushi rice? Yes! This is a great shortcut. Press pre-cooked sticky rice into a pan, chill, cut, and fry.
• Why is my rice not getting crispy? I.T. likely needs more time to chill, or your oil isn’t hot enough.
• Can I make these ahead of time? Prep components ahead, but fry and assemble right before serving.
• Is sesame oil necessary? No, but a small amount adds flavor, just don’t overdo it.
• What’s the best tuna to use? Sushi-grade ahi tuna from a trusted source.
• Why is the oil splattering when frying the rice? This usually happens when there is excess moisture in the rice, or the oil is too hot. Even though the rice is cooked, trapped moisture can react with the hot oil and cause popping and splattering. Make sure the rice is well chilled and slightly dried on the surface before frying, and avoid overcrowding the pan. Using a splatter screen can also help keep things safe and contained.

More Fresh Tuna Recipes to Love

• Sesame Crusted Blue Fin Tuna Rice Bowl
• Fresh Tuna Crudo

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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