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–+ servings
Crispy Rice Squares

Crispy Rice Squares with Spicy Tuna

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. 
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Rice
  • 2 cups cooked sushi rice warm
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • Oil for frying
For the Spicy Tuna
  • 1 can StarKist E.V.O.O.® Solid Yellowfin Tuna with Crushed Red Peppers or regular tuna
  • 1 cup cream cheese softened
  • ⅓ cup mayonnaise
  • 2 teaspoon sriracha or to taste
  • ½ teaspoon lemon zest
  • Pinch of salt
  • For Serving
  • Sriracha
  • Green onions or chives, sliced

Equipment

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

You don’t need to fully deep fry them either — a little oil in a non-stick pan works perfectly and still gets them golden and crispy. If you do want that full deep-fried restaurant vibe though, a small deep fryer honestly makes the process way easier and less messy.
Tried this recipe?Let us know how it was!