5-Minute Spicy Tuna Crispy Rice Bites

Introduction

Imagine sushi’s best elements, crunchy rice, savory tuna, and a kick of heat, rolled into one irresistible bite. These Spicy Tuna Crispy Rice Bites pack a flavor punch with minimal effort: just pan-sear leftover rice cakes until golden, top with a creamy, chili-spiked tuna mix, and garnish for restaurant-worthy presentation. They’re the ultimate party snack or weeknight treat that comes together in under five minutes! I whipped these up for a girls’ night in, and they vanished before the first episode even started – they’re that addictive!

Equipment Needed

Large nonstick or cast-iron skillet
Mixing bowl
Rubber spatula or spoon
Small cookie scoop or tablespoon
Plate for serving

Timings & Servings

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yields: 12 bites (serves 4 as an appetizer)

Nutritional Information (per serving)

Calories: 180 kcal
Fat: 7 g
Carbs: 18 g
Protein: 9 g
Fiber: 1 g
Sugar: 0 g

Ingredients

For the rice cakes:
- 1½ cups cooked sushi rice (day-old is best)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil (for frying)
For the spicy tuna topping:
- 1 can (5 oz/140 g) tuna packed in water, drained
- 2 tbsp mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp lime juice
- Pinch of salt
Garnishes (optional):
- Thinly sliced green onions
- Sesame seeds
- Microgreens or small shiso leaves

Instructions

Form rice cakes: In a bowl, toss cooked rice with soy sauce and sesame oil. Scoop 12 equal portions (about 2 tbsp each) onto a plate and gently press into 2 in discs.
Pan-sear: Heat neutral oil in a skillet over medium-high. Add rice cakes (work in batches if needed) and cook 2–3 minutes per side, until golden and crisp. Transfer to a paper-towel–lined plate.
Mix tuna: While the rice cakes cook, stir together tuna, mayonnaise, Sriracha, lime juice, and salt in a small bowl until creamy.
Assemble: Spoon a heaping 1 tbsp of spicy tuna onto each crispy rice cake.
Garnish & serve: Sprinkle with green onions, sesame seeds, and microgreens. Serve immediately.

Hints, Tips & Substitutions

Rice swap: Use short-grain white rice for maximum crispiness; day-old rice prevents soggy cakes.
Make-ahead: Form rice cakes up to 6 hours ahead and refrigerate; sear just before serving.
Vegetarian option: Replace tuna with mashed chickpeas tossed in chili-mayo.
Extra crunch: Dust rice cakes lightly with potato starch before frying.
Heat level: Swap Sriracha for gochujang for a deeper, Asian-style spice.