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Spicy Tuna Rice Squares Recipe

Create restaurant-quality appetizers at home with this easy and flavorful Spicy Tuna Rice Squares Recipe featuring crispy rice topped with creamy, spicy tuna. Perfect for sushi lovers and party platters!
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine Japanese
Servings 16 squares
Calories 120 kcal

Ingredients
  

For the Rice:

  • 1 ½ cups sushi rice
  • 2 cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons neutral oil canola or vegetable oil

For the Spicy Tuna Topping:

  • 8 ounces sashimi-grade ahi tuna finely diced
  • 2 tablespoons Kewpie mayonnaise
  • 1 tablespoon Sriracha sauce adjust to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon green onions finely chopped
  • ½ teaspoon soy sauce
  • ½ teaspoon lime juice
  • 1 teaspoon toasted sesame seeds optional

Garnishes (Optional):

  • Sliced avocado
  • Thinly sliced jalapeños
  • Extra spicy mayo drizzle
  • Microgreens or chives

Instructions
 

Step 1: Prepare the Sushi Rice

  • Rinse the sushi rice under cold water until water runs clear.
  • Cook rice with 2 cups of water: bring to a boil, then simmer covered for 15 minutes.
  • Remove from heat and let steam covered for another 10 minutes.
  • While warm, gently fold in rice vinegar, sugar, and salt.

Step 2: Shape and Chill the Rice

  • Line an 8x8-inch pan with plastic wrap.
  • Press the seasoned rice into an even ½ to ¾-inch thick layer.
  • Chill in the refrigerator for at least 1 hour until firm.

Step 3: Make the Spicy Tuna Topping

  • In a bowl, combine diced tuna, Kewpie mayo, Sriracha, sesame oil, soy sauce, lime juice, and green onions.
  • Mix gently and refrigerate until needed.

Step 4: Cut and Fry the Rice Squares

  • Remove the rice from the pan and cut into 16 squares.
  • Heat oil in a non-stick pan over medium-high heat.
  • Fry rice squares in batches for 2-3 minutes per side until golden brown.
  • Drain on paper towels.

Step 5: Assemble

  • Top each crispy rice square with a spoonful of spicy tuna.
  • Garnish with avocado slices, jalapeños, microgreens, and a drizzle of spicy mayo if desired.

Notes

  • Rice Tip: Wet your knife before slicing the chilled rice to prevent sticking.
  • Tuna Safety: Always use sashimi-grade tuna and consume the spicy tuna topping fresh.
  • Make-Ahead: You can prepare the rice a day in advance and fry just before serving.
  • Storage: Store leftover fried rice squares separately and reheat in a skillet; spicy tuna topping should not be stored for more than 4 hours.
  • Variations: Swap tuna with sashimi-grade salmon, or make a vegetarian version using spicy avocado mash.