Spicy Tuna with Crispy Rice Bowl

Spicy tuna in a bowl with crispy rice and cucumber and avocado.

5 from 2 votes

These are delicious cubes of spicy tuna, in a spicy-salty soy and sriracha marinade, placed on top of gorgeous golden crispy rice, served alongside whatever toppings you fancy!

Prep Time10

Cook Time15

Total Time25

Course: Seafood & Fish

Cuisine: Hawaiian

Servings: servings

Author: Margie Nomura

Ingredients

For the spicy tuna:

8.75 oz sashimi-grade tuna
1 tbsp sriracha sauce
1 tsp sesame oil
1 tsp light soy sauce
4 tsp Kewpie mayo

For the crispy rice:

9 oz cooked sticky rice
Vegetable oil

To serve:

1 avocado chopped
4 baby cucumbers sliced
3.5 oz edamame beans tossed with 1 tsp soy sauce
Chopped scallions (spring onions)
Finely sliced chives
1 tbsp black and white sesame seeds
1 tbsp crispy fried onions

US Customary - Metric

Instructions

Chop the tuna into small diced/bitesized cubes.
Mix all the ingredients for the tuna sauce together and then pour this over the tuna and stir to combine.
For the crispy rice, heat 1 tbsp of oil in a pan and, once hot, add the rice. Leave it for a few minutes until golden and crispy on the bottom. Flip it over and break it up a bit with a wooden spoon. You can make it as crispy as you like, but I like it really crispy on one side and still soft on the other. Once you’re happy, tip it into the bowls. Top with the spicy tuna.
I like it served with avocado, cucumber, and edamame beans. Sprinkle over scallions, chives, sesame seeds, and crunchy onions. Very delicious as it is, or you can serve it with sheets of seaweed for scooping.

Video

Notes

Make-ahead and storage

To store: Spicy Tuna really is best eaten fresh, ideally, on the day you buy the raw sashimi-grade tuna. If you do have any left over, you can place it in an airtight container in the fridge for up to 24 hours. The crispy rice is also best fresh, as otherwise it takes on moisture and loses its crunch, but you can keep it in a container for 2 days.

To freeze: No, the idea is that the tuna is raw in this recipe, so freezing it doesn't make much sense. It's also important to use fresh, sashimi-grade tuna for this recipe, and freezing it messes with this.

Make ahead: You can cook the rice 3 days in advance, but only crisp it up when ready to eat, as it's best hot and fresh. The vegetables can be sliced a few hours ahead (if you do much earlier, they risk drying out). The tuna can be chopped up and tossed with the sauces/dressing 2 hours ahead of time, but make sure you cover it and place it back in the fridge. Remove when ready to eat.

More quick tips

Rice: This is a great way of using up leftover rice, or you can cook the rice but let it cool down before you try frying it for the ultimate crispiness. Any rice should work, but my favorite is sticky rice, and it will be best if it's a day old, as it dries out a bit. Less moisture means crispier rice!

Sashimi-grade tuna: Don't attempt this recipe without sashimi-grade tuna, please! They have a different preparation to ensure no germs/parasites, so that it's safe to eat totally raw.

Nutrition