Pin It The first time I bit into a crispy rice square at a Los Angeles sushi bar, I actually laughed out loud. Something about the crunch meeting that cold, creamy spicy tuna felt like discovering a secret language textures had been speaking all along. I went home and immediately ruined two batches of rice before learning the proper technique, but my dinner guests didnt seem to mind eating the mistakes. Now these are the most requested appetizer at every gathering, and watching someones eyes light up at that first crispy-creamy bite never gets old.
I once served these at a summer rooftop party and watched a skeptical friend who claimed to dislike spicy food eat seven in a row. The heat is gentle and more about flavor than fire, especially balanced against the cool avocado and rich rice. Someone actually asked if they could take home the leftover rice squares plain, which I took as the highest compliment. These little bites have a way of disappearing before the main course even hits the table.
- Sushi rice: Short-grain rice is non-negotiable here because it creates the sticky, compact structure that holds together during frying
- Rice vinegar mixture: This seasons the rice from within and helps create that authentic sushi bar flavor profile
- Sushi-grade tuna: Since this fish is served raw, invest in the highest quality you can find from a trusted fishmonger
- Kewpie mayonnaise: Japanese mayo has a richer egg flavor and smoother texture than American versions
- Sriracha: Adjust this to your heat preference, but do not skip it entirely because it provides the signature spicy kick
- Avocado: The creaminess balances the crispy rice and adds a buttery element that ties everything together
- Cook the rice perfectly:
- Rinse the rice until the water runs clear, then combine with water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes before removing from heat and letting it steam, covered, for another 10 minutes.
- Season and cool the rice:
- Microwave the rice vinegar, sugar, and salt for 20 seconds to dissolve, then gently fold this mixture into the cooked rice. Spread the rice in a shallow layer to cool it to room temperature completely.
- Press and chill the rice:
- Line an 8x8-inch pan with plastic wrap, press the cooled rice evenly into the pan about 3/4 inch thick, cover, and refrigerate for at least 1 hour or overnight for better results.
- Make the spicy tuna mixture:
- Combine the diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, green onion, and sesame seeds in a bowl. Mix gently to avoid breaking up the tuna too much, then refrigerate until ready to use.
- Cut the rice squares:
- Lift the rice slab from the pan using the plastic wrap overhang, then use a sharp knife to cut it into 16 even rectangles or squares. Keep them cold until frying to help them hold their shape.
- Fry until golden and crispy:
- Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium-high heat, then fry the rice pieces in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels and let cool slightly before topping.
- Assemble and serve:
- Top each crispy rice square with a spoonful of the spicy tuna mixture, add a piece of avocado, and sprinkle with black sesame seeds and green onion if desired. Serve immediately while the rice is still warm and crunchy.
Pin It 
My mother-in-law still talks about the first time she tried these at our annual holiday party. She stood by the platter pretending to help arrange them while stealthily eating three before anyone else arrived. Now she requests them for every occasion and has started making her own version at home, which she swears is even better than mine. The joy these little bites bring to a room is worth every minute of prep work.
You can prepare the rice slab up to 24 hours in advance and keep it refrigerated until you are ready to fry and serve. The spicy tuna mixture is also best made the same day but can be prepared a few hours ahead and kept cold. Everything comes together quickly at the last minute, which makes these perfect for entertaining when you want to spend time with your guests instead of stuck in the kitchen.
The key to achieving restaurant-quality crispy rice is pressing it firmly into the pan and chilling it thoroughly before cutting. A well-chilled rice slab cuts more cleanly and holds its shape better during frying. Pat the rice squares dry with paper towels before adding them to the hot oil, and make sure your oil is properly hot so they develop a golden crust instead of absorbing too much fat.
Arrange these on a wooden board or large platter with small bowls of extra soy sauce, wasabi, and pickled ginger for guests to help themselves. They pair beautifully with cold sake or crisp white wine, and a simple cucumber salad on the side makes a refreshing complement to the rich flavors. Consider doubling the recipe for larger crowds because these will disappear fast.
- Set up a little topping station with jalapeño slices, tobiko, or extra sesame seeds for guests to customize their bites
- If you are serving these buffet style, place a small sign reminding people to eat them in one or two bites for the best texture experience
- Keep fried rice squares warm in a 200°F oven if you need to fry in batches before topping and serving
Pin It These crispy rice bites have become my go-to for everything from casual game nights to fancy dinner parties. There is something magical about watching someone take that first bite and immediately understand the hype.
Recipe FAQs
- → What type of rice is best for crispy rice squares?
Sushi rice is ideal as its sticky texture helps the squares hold together when fried.
- → How do I achieve crispy rice squares?
Press cooked, seasoned rice into a pan and chill until firm. Fry in hot oil until golden and crisp on all sides.
- → What kind of tuna should I use for the topping?
Use sushi-grade tuna, finely diced, to ensure freshness and the best texture for the spicy mixture.
- → Can I substitute the avocado topping?
Yes, you can omit it or try thin cucumber slices for a refreshing contrast.
- → How spicy is the tuna mixture?
The heat comes from Sriracha balanced by creamy mayonnaise and soy sauce, creating a mildly spicy and savory blend.
- → Are there any recommended garnishes?
Black sesame seeds and thinly sliced green onions add visual appeal and an extra layer of flavor.