Ahi Tuna Crispy Rice Bites : Our Sushi Obsession
Ahi Tuna Crispy Rice
If there’s one thing my boyfriend and I agree on, it’s our love for sushi — and nothing gets us more excited than ahi tuna crispy rice. We’re obsessed. In fact, we once picked a sushi spot solely because we saw crispy rice with tuna on their menu — no questions asked! There’s just something about that perfect combination of crispy, golden rice and silky, flavorful ahi tuna that feels totally irresistible. After chasing down the best versions at restaurants, I finally decided to recreate it at home, and honestly… it might be even better when you make it yourself. Let’s get into it!
Step 1: Make and Prep the Rice
Start by cooking your sushi rice according to the package directions — you want it sticky, not dry. While the rice is still warm, gently season it by mixing in a little rice vinegar, a pinch of sugar, and a sprinkle of salt (just like traditional sushi rice). This gives the bites an extra pop of flavor that makes a big difference!
Once seasoned, let the rice cool slightly, then press it into a parchment-lined baking dish or sheet pan to about ½ inch thick. Tip: Lightly oil your hands or a spatula before pressing — it makes handling the sticky rice so much easier!
Cover and refrigerate for at least 1–2 hours, or pop it into the freezer for about 30 minutes if you’re short on time. Chilling the rice helps it firm up so you can easily cut it into neat little squares that fry up perfectly crispy without falling apart.
Don’t skip this step! Trying to fry warm or freshly cooked rice will turn into a sticky mess. Cold, firm rice is the secret to getting that restaurant-quality crispy bite.
Step 2: Fry the Rice Squares
Once your rice is chilled and firm, lift it out of the dish and place it on a cutting board. Using a sharp knife (it helps to lightly oil the knife too!), cut the rice into small rectangles or squares — about 2 inches long is perfect for bite-sized pieces.
Heat a generous layer of neutral oil (like avocado, canola, or vegetable oil) in a large skillet over medium heat. You want enough oil to coat the bottom of the pan. Once the oil is hot and shimmering, carefully add the rice squares in batches — don’t overcrowd the pan!
Fry for about 2–3 minutes per side, until each piece is deeply golden and crispy. Then transfer them to a paper towel-lined plate to drain off any extra oil.
Pro Tip: Try not to move the rice around too much once it’s in the pan — let it get that gorgeous golden crust before flipping!
If any pieces start to fall apart while frying, no stress! It usually means the rice needed a little more chilling time. You can gently press them back together with your spatula, or fry them in smaller batches so they’re easier to manage.
Step 3: Make the Ahi Tuna Topping
While your rice is cooling or frying, you can whip up the ahi tuna mixture. In a medium bowl, combine:
- Sushi-grade ahi tuna, diced into small cubes
- A spoonful of mayo (Kewpie mayo if you have it for extra richness!)
- A drizzle of soy sauce
- A little sesame oil
- A squirt of sriracha (optional, if you like a little kick)
- Finely chopped green onions
- A sprinkle of sesame seeds
Gently toss everything together until the tuna is evenly coated. You want the tuna to stay delicate — no aggressive stirring!
To finish, top the mixture with thinly sliced jalapeños for a fresh, spicy bite.
Taste and adjust if needed — more soy for saltiness, more sriracha for heat, or more mayo for creaminess.
Pro Tip: Keep the tuna mixture chilled until you’re ready to assemble for maximum freshness.
Ahi Tuna Crispy Rice Bites
Ingredients
For the Rice
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- neutral oil for frying avocado, canola, vegetable all work great
For the Ahi Topping
- ½ lb sushi-grade ahi tuna diced into small cubes
- 2 tbsp mayo kewpie is best
- 1 tbsp soy sauce i used low sodium
- 1 tsp sesame oil
- 1-2 tsp sriracha optiona for spice
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- 1 jalapeno thinly sliced, for topping
Instructions
Step 1: Make and Prep the Rice
- Cook the sushi rice according to the package directions — use 1 ¼ cups water for every 1 cup of rice. Once cooked, let the rice cool slightly.
- Gently stir in the rice vinegar, sugar, and salt while the rice is still warm. Let it cool completely.
- Press the rice into a parchment-lined baking dish or sheet pan, about ½ inch thick. Tip: Lightly oil your hands or a spatula to prevent sticking!
- Cover and refrigerate for at least 1-2 hours, or freeze for about 30 minutes.
Step 2: Fry the Rice Squares
- Once chilled, cut the rice into small squares or rectangles (about 2 inches long).
- Heat a generous layer of neutral oil in a large skillet over medium heat.
- Once the oil is hot and shimmering, add the rice squares in batches — don’t overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain off excess oil.
- Pro Tip: Don’t move the rice around too much in the pan; let it form that crispy crust before flipping.
Step 3: Make the Ahi Tuna Topping
- In a medium bowl, combine the diced ahi tuna, mayo, soy sauce, sesame oil, sriracha, green onions, and sesame seeds. Gently toss until everything is evenly coated.
- Pro Tip: Keep the tuna mixture chilled until ready to assemble.
- Top with thinly sliced jalapeños for a fresh, spicy kick!
Step 4: Assemble
- Once the rice squares are fried and crispy, top each one with a spoonful of the tuna mixture.
- Garnish with extra sesame seeds and jalapeños, and serve immediately for the best crunch!
Notes
- Rice Storage: If you have leftover rice, you can store it in an airtight container in the fridge for up to 2 days. Just remember, the rice should be cold when you fry it, so you might need to pop it back in the fridge for a bit before frying again.
- Make-Ahead: If you’re prepping for a party, you can make the rice and tuna topping a few hours ahead of time. Just fry the rice and assemble the bites right before serving for the crispiest texture.
- Soy Sauce Substitute: If you want a gluten-free option, you can swap regular soy sauce for tamari, or try coconut aminos for a sweeter flavor.
- Spice Level: Adjust the amount of sriracha to your personal heat preference. For a milder version, use just a drizzle of sesame oil and skip the sriracha.
- Serving Ideas: These crispy rice bites make an excellent appetizer or party snack. Pair them with a chilled glass of white wine, sake, or your favorite cocktail for a fun sushi night at home!
- Rice Tip: If your rice starts to fall apart while frying, don’t panic! It just means the rice could have used a bit more chilling. You can gently press it back together, or fry it in smaller batches to make it easier to handle.
another asian inspired dish that I love – CLICK HERE