5-Minute Spicy Tuna Crispy Rice Bites

Ella Cooks

5-Minute Spicy Tuna Crispy Rice Bites

Be the first to rate this recipe!

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!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Servings: 12 bites

Course: Snack

Calories: 180

Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method

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.

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 9gFat: 7gFiber: 1gSugar: 0g

Notes

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.

Tried this recipe?

Let us know how it was!