Name: Spicy Tuna Crispy Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ pound sushi rice (cooked); 2 tablespoons vegetable oil; ½ avocado (diced); ½ mango (diced); 1 pound tuna (diced); ¼ cup green onions (chopped); Extra virgin olive oil (to taste); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sesame seeds

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I can’t stop making Spicy Tuna Crispy Rice because they’re the perfect party appetizer that’s seriously impressive. They’re golden, crunchy rice cups topped with fresh tuna, avocado, mango, sesame oil, and soy sauce. That contrast between crispy and buttery in every bite is completely addictive. Your guests will ask for the recipe every single time.

A plate of Spicy Tuna Crispy Rice topped with diced avocado, mango, and sesame seeds, served alongside a small bowl of soy sauce. — Spicy Tuna Crispy Rice. Photo Credit: Hungry Cooks Kitchen

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I make them for dinner parties, date nights, birthdays, and holiday spreads when I want something fancy, restaurant-style that feels special. They’re perfect for entertaining because they hold up well at room temperature for a couple of hours. You can prep ahead by storing components separately in the fridge for up to 2 days, then assembling before serving.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A top-down view of Spicy Tuna Crispy Rice bowl ingredients: avocado, diced tuna, cubed mango, sushi rice, sliced green onions, sesame seeds, sesame oil, vegetable oil, soy sauce, and olive oil. — Spicy Tuna Crispy Rice Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Spicy Tuna Crispy Rice with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These crispy rice cups come together in about 30 minutes and work great as an appetizer or light meal.

Prep the Rice and Pan

Start off by rinsing the sushi rice to remove excess starch before cooking, because that can make the rice grains mushy. Then, cook rice in a rice cooker or a pot until fluffy.

Brush a nonstick muffin pan with vegetable oil or oil spray to keep the rice from sticking. Make sure you coat the bottom and sides of each cup well, so the rice releases easily after baking.

Form the Rice Cups

Place 2 tablespoons of cooked sushi rice into each muffin cup. Use the back of a spoon to press the rice firmly against the bottom and sides, creating a small basket shape.

You want them nice and compact enough to hold together but not packed to tightly that they become dense.

Bake Until Crispy

Brush or spray the tops with a little more oil and bake at 400°F for 12–15 minutes, or until the edges turn lightly golden brown and crispy. An oil sprayer works perfectly here and keeps the rice shapes intact.

The rice should feel firm to the touch and lift out of the muffin tin easily without falling apart once cooled.

A muffin tin with twelve cups, each lined with a layer of cooked rice forming shallow bowls, some slightly browned around the edges, perfect for making Spicy Tuna Crispy Rice bites. — Bake the rice for 12-15 minutes until crispy.

A bowl of poke salad with diced avocado, mango, tuna, and green onions, served with a spoon and a small bowl of sesame seeds—perfect alongside Spicy Tuna Crispy Rice for a vibrant meal. — Mix the diced tuna, avocado, mango, and chopped green onions in a bowl.

Mix the Tuna Filling

In a mixing bowl, combine the diced tuna, avocado, mango, and chopped green onions. I like using a mandoline slicer to get even dice quickly.

The mix of textures and flavors makes each bite interesting, with the buttery tuna balancing the sweet mango and creamy avocado slices.

Season and Assemble

Add the soy sauce, sesame oil, extra virgin olive oil, and sesame seeds to the bowl. Mix gently with a silicone spatula to avoid breaking up the tuna and avocado too much; you want everything coated but still chunky.

Let the rice cups cool completely before filling them, or they’ll make the tuna mixture warm and mushy. Spoon the tuna mixture on top of the crispy rice cup and garnish with extra chopped green onions.

Close-up of Spicy Tuna Crispy Rice bites topped with diced avocado, mango, and sesame seeds, served beside a small bowl of soy sauce. — Spoon the tuna mixture on top of the crispy rice cup and garnish with green onions.

Serve Fresh

Serve right away for the best contrast between the warm, crunchy rice and the cool, fresh filling. Sprinkle the tops with extra sesame seeds if you like. Enjoy!

I like serving them on my sushi plate with a small bowl of my favorite dipping sauce on the side, especially when I’m serving guests.

If you’re transporting them, pack them in a single layer in airtight containers, and keep them cold in a cooler with ice packs to maintain freshness. They’re best eaten within 2–3 hours of assembly for the best texture and food safety.

Spicy Tuna Crispy Rice

I love making Spicy Tuna Crispy Rice when I want a fancy, restaurant-style appetizer that feels special and comes together easily without any sushi-rolling skills. They're golden, crispy rice cups filled with buttery sushi-grade tuna, creamy avocado, sweet mango, sesame oil, and soy sauce with that perfect combo of crunchy and fresh in every bite. I make them for dinner parties, date nights, birthdays, and holiday appetizer spreads because they're fun to assemble and always impress guests. They hold up well at room temperature for a couple of hours, and you can prep the components ahead by storing them separately in the fridge for up to 2 days.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Appetizer, Dinner Party, Main Course

Cuisine: Japanese

Keyword: Spicy Tuna Crispy Rice

Servings:

Calories: 163kcal

Equipment

Ingredients

½ pound sushi rice cooked
2 tablespoons vegetable oil
½ avocado diced
½ mango diced
1 pound tuna diced
¼ cup green onions chopped
Extra virgin olive oil to taste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds

US Customary – Metric

Instructions

Brush a muffin tin with vegetable oil.
2 tablespoons vegetable oil
Place 2 tablespoons of cooked sushi rice into each muffin cup. Use the back of a spoon to press the rice and form a small “basket.”
½ pound sushi rice
Brush the tops with a little more oil. Bake at 400°F for 12–15 minutes, or until lightly crisp.
In a bowl, combine the tuna, avocado, mango, and chopped green onions.
½ avocado, ½ mango, 1 pound tuna, ¼ cup green onions
Season with soy sauce, sesame oil, extra virgin olive oil, and sesame seeds. Mix gently.
Extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sesame seeds
Let the rice cups cool completely. Fill each crispy rice cup with the tuna mixture.
Garnish with extra chopped green onions.

Video

Notes

I’ve made these rice cups dozens of times, and here are my best tips that make them perfect crowd-pleasers:

Shape and cool the rice properly: Pack the rice tightly into each muffin cup so the cups hold their shape, then let them cool completely before filling, so the heat doesn’t warm the tuna and avocado, which can make the texture mushy.

Use fresh sushi-grade fish: Since you’re eating it raw, only use sushi-grade or sashimi-grade tuna, and buy it the same day you plan to make the recipe. You can also use sashimi grade salmon as a swap for a buttery, milder flavor.

Dice everything uniformly: Cut the sushi-grade or sashimi tuna, avocado, and mango into similar-sized pieces so every bite has a balanced mix of flavors and textures.

Don’t overmix the filling: Gently fold the spicy tuna mixture to keep the pieces intact and avoid turning the avocado into a paste. You can also add a squeeze of fresh lime juice to add a citrusy pop that balances the sesame oil.

Make spicy mayo for topping: Mix 2 tablespoons Kewpie mayonnaise or regular mayo with 1 tablespoon sriracha for drizzling over the filled cups. You can also use Japanese mayo if you like a slightly sweeter, creamier finish.

Store properly: Keep the rice cups and tuna mixture refrigerated in separate airtight containers if you’re making them ahead to keep them fresh for up to 2 days. Freezing is not recommended.

Nutrition

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How to Store Leftovers

If you’re making batches of this dish ahead, store the rice cups and tuna mixture separately and assemble them just before serving, so the rice doesn’t get soggy. Since the tuna mixture contains raw fish, you need to chill it.

It can stay fresh in the fridge for up to 2 days. Don’t freeze the assembled rice cups, as the raw tuna won’t freeze well, and the rice will lose its crispness.

What to Serve With Spicy Tuna Crispy Rice

Serve these rice cups with miso soup and edamame for a complete sushi-inspired spread that feels like a restaurant meal at home. They pair beautifully with seaweed salad, cucumber sunomono, or a simple green salad tossed with ginger vinaigrette for something light and refreshing.

For a fuller meal, add roasted broccoli or stir-fried bok choy alongside steamed rice or lo mein noodles. They work great as part of a larger appetizer spread with gyoza, spring rolls, chicken tempura, and lettuce wraps for variety in textures and flavors. Set out pickled ginger, spicy mayo, wasabi, and sriracha on the side so guests can customize the heat level.

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About the Author

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Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Spicy Tuna Crispy Rice

Ingredients You’ll Need