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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