These bite-sized “tuna in a hole” on top of crispy and avocado are the perfect party app.
The Deets
I call these guys crispy rice & avocado “tuna in a hole” bites, and they are delicious! Imagine a crispy rice base topped with a creamy avocado slice that has a little scooped-out center filled with spicy, flavorful tuna. They’re easy to make, look super impressive, and are a hit every time.
To prepare the spicy tuna, I like to mix up freshly chopped tuna with my favorite ingredients: a generous spoonful of kewpie mayo (it’s the best!), a drizzle of sesame oil for a nutty flavor, a splash of sweet chili sauce, soy sauce, and a bit of sriracha for heat. I also add a dab of wasabi for a little extra kick and sprinkle in some furikake seasoning, which gives it that perfect umami touch. The combination of flavors is amazing and pairs beautifully with the fresh tuna.
For the base, I fried up some rice squares until they were golden and crispy, making sure they had that satisfying crunch. Then, I added a slice of avocado on top and made a little “hole” in the center of the avocado where the spicy tuna can nestle in perfectly. When you take a bite, you get the crispiness of the rice, the creaminess of the avocado, and the spicy, savory tuna all in one mouthful—it’s pure heaven!
My husband recently caught a bunch of fresh tuna on a fishing trip, so I’ve been experimenting with different ways to prepare it. I think this recipe might be my favorite so far! It’s quick, fun, and makes for a great appetizer or even a light meal. Full recipe below, and I hope you love it as much as I do! <3 Check out my other recipes here if you enjoyed this one!
“Tuna in a Hole” with crispy rice & avocado
Ingredients
For the tuna
- 1 tuna filet about 1/2 – 3/4 pound
- 1 1/2 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
- Note: start here, and add more of each depending on creaminess and taste preference
The rest
- Sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Avocado
- Scallion for topping
- Jalapeño for topping
- Fry oil of choice
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 shop 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.
- Slice avocado into rounds, removing the skin. You might need to shape slightly to fit on top of the rice. Add in a scoop of the spicy tuna. Top with more furikake, a thin slice of scallion and jalapeño. Enjoy!
