These crispy rice squares are one of those recipes that feel way fancier than the effort they take. Golden, crispy sushi rice — made from short-grain sushi rice cooked to its perfect high-starch, sticky potential — gets topped with a creamy spicy tuna mixture that still has real texture from the tuna pieces, then finished with a drizzle of sriracha and sliced green onions.
The contrast between the crunchy rice base and the soft, creamy spicy tuna is what makes these so good. They're the perfect snack for your next dinner party, and once you nail the simple steps, you'll want to make them every single time.
If you love quick & easy recipes like this one, you'll also LOVE my Chicken Caesar Wraps, Creamy Chicken Garlic Parmesan & my Viral Turkish Pasta! OH & my Dumpling Lasagna!!
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Ingredients
- Short-grain sushi rice
- Rice vinegar
- Sugar
- Enough oil for pan-frying (or a cup of vegetable oil for deep frying)
- StarKist E.V.O.O.® Solid Yellowfin Tuna with Crushed Red Peppers (or regular canned tuna)
- Cream cheese
- Kewpie mayo (or regular mayonnaise)
- Sriracha
- Lemon zest
- Green onions
- Optional: soy sauce, sesame oil, jalapeño peppers or serrano pepper for heat, sprinkle of sesame seeds
See recipe card for quantities.
Instructions
Prep the sushi rice, chill overnight & cut into rectangles or squares!
Shallow fry until golden brown & crispy!!
Make the Spicy Tuna Mixture!
Assemble, serve & enjoy!
- Season the rice: Mix the warm sushi rice with rice vinegar and sugar until fully combined. Warm rice is key — the high-starch content binds the grains so you can cut and fry them cleanly.
- Chill: Press the rice into an even layer in a parchment-lined tray, about 1 to 1½ inches thick. Use plastic wrap to help press it smooth. Refrigerate until fully firm.
- Crisp the rice: Turn the rice block onto a cutting board and slice into squares using a sharp knife — wet the blade slightly for cleaner cuts. Heat enough oil in a large non-stick pan over medium-high heat and cook the squares until golden brown and crispy on both sides. Don't overcrowd the pan. Transfer to a wire rack to drain. You can also deep fry in a cup of vegetable oil if preferred.
- Make the spicy tuna: In a mixing bowl, combine the cream cheese, kewpie mayo, sriracha, lemon zest, and salt until smooth. Add sesame oil or soy sauce if you'd like. Gently fold in the tuna to keep the pieces intact. For extra heat, add diced jalapeño or serrano pepper.
- Assemble: Top each crispy rice square with the spicy tuna mixture. Finish with sriracha, sliced green onions, and a sprinkle of sesame seeds.
Please scroll all the way down for the full recipe card with the quantities!:)
Substitutions
- Sushi rice → Short grain rice
- Cream cheese → Mascarpone
- Kewpie mayo → Regular mayonnaise
- Sriracha → Chili crisp or sambal
- Green onions → Chives
- StarKist tuna → Regular canned tuna
- Jalapeño → Serrano pepper
Equipment
- Non-stick pan or large frying pan
- Sharp knife or bench scraper
- Cutting board
- Parchment paper
- Optional: air fryer, deep fryer, rice cooker
Storage
These are best eaten fresh while the rice is still crispy — they're at their peak right off the pan.
- Store the crispy rice and spicy tuna separately in airtight containers for up to 2–3 days.
- To revive the rice, reheat in a pan over medium-high heat or in an air fryer until it crisps back up. Skip the microwave — it'll steam the rice and kill the crunch.
- The spicy tuna mixture keeps well in the fridge for up to 2 days.
Top tips for Success!
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
No. Pan-frying with enough oil over medium-high heat works perfectly and gives you golden brown, crispy rice squares without the hassle of deep frying. The air fryer is another great option — brush the squares lightly with oil and air fry at 400°F until crispy and golden.
Absolutely. Prep the rice block and the spicy tuna mixture ahead and store them separately. Crisp the rice squares right before your next dinner party for the best texture — that's when they're at their perfect snack peak.
Yes! Sushi-grade ahi tuna (diced) is a delicious upgrade if you want to go more traditional. Just dice it finely, skip cooking, and fold it straight into the creamy mixture.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with these crispy rice squares:
Crispy Rice Squares with Spicy Tuna
Ingredients
Equipment
Method
- Season the rice: Mix the warm sushi rice with rice vinegar and sugar until fully combined. Using warm rice is essential — it's what allows the high-starch content to bind the grains into a tight, cohesive layer you can actually cut and fry. A rice paddle works great here, but a spatula does the job too.
- Chill: Press the rice into an even layer in a parchment-lined tray or baking dish, about 1 to 1½ inches thick. You can use plastic wrap over the top to help press it down smoothly. Refrigerate until fully firm — this step makes all the difference when it comes to getting clean cuts.
- Crisp the rice: Remove from the fridge and turn the rice block out onto a cutting board. Using a sharp knife (slightly wet the blade for cleaner cuts), slice into squares or rice cubes of whatever size you like.
- Heat a thin layer of oil in a large, non-stick pan over medium-high heat. Once the oil is hot, add the rice squares in a single layer — don't overcrowd the pan, or the excess oil won't evaporate properly and you'll lose that golden perfection. Cook until deeply golden brown and crispy on both sides, then transfer to a wire rack or cooling rack to drain. Deep frying is also an option if you prefer: submerge in hot oil until golden. Either way, you're after that same crispy rice cake texture on the outside with a tender, sticky center.
- Make the spicy tuna: In a mixing bowl, combine the cream cheese, kewpie mayo, sriracha, lemon zest, and salt until smooth. A touch of sesame oil or soy sauce adds depth if you'd like. Gently fold in the tuna at the end — keeping the pieces intact gives the topping its signature texture. This isn't spicy mayo from a bottle; it's a creamy, chunky mixture that sits beautifully on top of the crispy rice cake. For extra heat, finely dice a jalapeño or serrano pepper and fold it in with the tuna.
- Assemble: Spoon the spicy tuna mixture generously on top of each crispy rice square. Finish with a drizzle of sriracha, sliced green onions, and a sprinkle of sesame seeds. These are the kind of bites where every single one disappears fast — the best part of any spread.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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