These Tuna Crispy Rice Bowls are an fun way to do sushi night at home without having to make actual rolls. Easy to put together and feels a little fancy!
These Tuna Crispy Rice Bowls are one of my favorite ways to turn leftover rice into an easy dinner with minimal effort. The rice gets nice and crispy, then gets paired with spicy tuna, fresh veggies, nori, and your favorite dipping sauces for a fun twist on sushi at home.
I love making these bowls when I’m craving sushi but don’t feel like going through the effort of rolling actual sushi rolls. You can get creative with your toppings and build your own little crispy rice bites however you like. It’s an easy, customizable dinner that’s also a great way to use up leftover rice.
How to source sushi-grade fish
When making a recipe with lightly seared tuna, buying high-quality fish is key. Look for sushi-grade or sashimi-grade tuna from a reputable fish market or grocery store with a trusted seafood counter, and don’t be afraid to ask when it arrived and whether it’s suitable for serving rare. If you don’t have access to fresh sushi-grade tuna, these Spicy Tuna Crispy Rice Bowls with Acme Tuna is a great alternatives.
If you like this tuna recipe, you’ll love my Tuna Tacos with a Spicy Crema and my Sesame Crusted Seared Tuna Bowls.
Tuna Crispy Rice Bowls
Ingredients
For the tuna:
- 1 tuna filet about 1/2 – 3/4 pound
- 2 tbsp Kewpie mayo
- 2 tsp Sesame oil
- 1 tbsp Sweet chili
- 1 tbsp soy sauce
- 1 tbsp sriracha
- A squeeze of wasabi optional
- Furikake for topping
For the rice:
- 2 cups cooked sushi rice leftover is preferred as it will get crispier
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Neutral oil for frying
For the cucumber edamame salad:
- 2 Persian cucumbers cut into bite-sized pieces
- 1/2 cup cooked shelled edamame
- 2 scallions chopped
- 1 tbsp sweet chili sauce
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp kewpie mayo
- 1 tsp sriracha
- Furikake for topping
The rest:
- 1 avocado pit removed and cut into bite-sized pieces
- Nori for serving
Instructions
- Cook rice either in a rice cooker or on the stove top. When it is cooked, add rice vinegar & sugar and mix until combined. Add a piece of parchment paper to a shallow Tupperware and flatten the rice into an even layer. Transfer to the fridge and let cool (I will usually try to make this a day ahead but you can do a few hours ahead as well- the longer you want the better the rice holds together)
- Finally chop fresh sushi grade tuna and add all of the sauces in a bowl. Stir to combine and season to taste depending on preference. Transfer to the fridge while you prep everything else.
- Add fry oil to a deep pan, about an inch or so up. While that is heating on medium, remove rice from the fridge. Using a cookie cutter (or a cup) carve out the rice into little patties. If your rice is sticking to the sides, add a little water to the edges and to your hands. When oil has reached 350, add the patties. Cook for about 4-5 min per side or until they become golden. Transfer to a cooling rack.
- Chop cucumber, radish and avocado into bite sized pieces. Make the cucumber edamame salad by combining cucumbers, scallions, and edamame in a bowl.
- In a separate bowl, whisk together sweet chili, sesame oil, soy sauce, kewpie and sriracha. Season to taste- you might want to adjust the sauce depending on your spice levels. Pour overtop the veggies (saving a little to pour over your bowl at the end). Add a sprinkle of furikake overtop.
- Assembly: Break up crispy rice into smaller pieces and add to your bowl. Add the spicy tuna, the cucumber edamame salad and slices of avocado. Serve with nori and enjoy!
Video
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.