Crispy Rice Spicy Tuna Stack

This dish brings back memories of evenings when I wanted something fun, fresh, and full of flavor without spending hours in the kitchen. The mix of crispy rice, chilled spicy tuna, cool veggies, and a creamy sauce always feels like the perfect balance. It’s the kind of recipe that looks impressive on the plate but comes together in a relaxed, playful way. Every time I’ve served these stacks, they disappear faster than I expect.

Ingredients

These stacks have a few layers, each adding its own texture and flavor.

For the Crispy Rice

• Sushi rice

• Rice vinegar

• A tiny bit of sugar

• Salt

For the Spicy Tuna

• Sashimi-grade tuna, cubed

• Tamari or soy sauce

• Sesame chili oil or sesame oil

• Fresh ginger, grated

• Green onions, chopped

• Toasted sesame seeds

For the Creamy Sauce

• Kewpie mayo

• Gochujang

• Tamari

• Honey

For the Layers

• Avocado

• Cucumber

• Fried wontons (store-bought or homemade)

• Candied jalapeños (optional but amazing)

How to Make the Rice

Sushi rice is the base of the whole stack. Once it cooks and cools slightly, mix in vinegar and a touch of sugar, which makes it sticky and easy to shape. I spread it into a parchment-lined baking dish, pack it down well, then chill it long enough to firm up. Once cold, it cuts cleanly into squares or circles—whatever shape you want.

Frying the pieces is simple. I heat a shallow layer of avocado oil in a skillet and fry each piece until it turns crisp and golden. The contrast between the warm crunch and the cool tuna is what makes these so fun.

How to Make the Spicy Tuna

I like to keep the tuna seasoning simple so the fish stays bright and fresh. The mix of tamari, ginger, green onion, and sesame oil gives a warm, savory flavor. If you enjoy spice, use sesame chili oil. The tuna soaks up the flavors quickly, so you don’t need to marinate for long.

How to Make the Sauce

This sauce ties everything together. I mix mayo with gochujang, tamari, and just enough honey to soften the heat. It becomes creamy, slightly sweet, and a little spicy—perfect for spooning over the stacks.

How to Build the Stacks

I use a 1-cup measuring cup to shape the layers. Add the tuna first, then cucumber, then avocado. Packing it lightly helps it hold its shape. Flip it onto the crispy rice and it slides out beautifully. If it sticks, I run a knife around the inside of the cup.

Once the stack is out, I drizzle the sauce over the top and add fried wontons and candied jalapeños for crunch and sweetness.

Tips and Tricks

• Chill the rice well so it holds its shape during frying.

• Press the rice gently in the pan so it doesn’t crumble.

• Use very cold tuna—it cuts cleaner and stays firm.

• Build the stacks right before serving so they keep their structure.

• Store leftover components separately to keep everything fresh.

Variations

I love how easy these are to adapt.

• Swap the tuna for salmon if that’s what you have.

• Add mango for a sweet layer.

• Use plain sesame oil if you prefer mild flavor.

• Skip the wontons if you want something lighter.

Serving Suggestions

These stacks work well on their own or with simple sides. A chilled cabbage slaw, sliced pickled ginger, or a small bowl of miso soup rounds out the plate without competing with the flavors. I love serving them on a platter so everyone can grab a stack and dig in.

Make Ahead Tips

I usually prep the rice earlier in the day and keep it chilled. The tuna is best mixed right before serving, but you can cube it in advance and store it cold. The sauce keeps well overnight in the fridge.

FAQ

Can I use regular rice instead of sushi rice?
No, sushi rice is necessary for the sticky texture that holds its shape.

Does the tuna have to be sashimi-grade?
Yes, since it’s eaten raw, it must be high quality and safe for raw consumption.

Can I bake the rice instead of frying it?
Frying gives the crisp texture that makes the stack work. Baking won’t give the same result.

How long can I store leftovers?
Keep components separate. Tuna should be eaten the same day.

Can I make the stacks smaller for appetizers?
Yes, use a smaller mold and serve them as bite-size versions.

Continue to Content

Yield: 4

Crispy Rice Spicy Tuna Stack

Print

These crispy rice spicy tuna stacks are the perfect mix of crunchy, creamy, and fresh.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Sticky Rice

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 teaspoons granulated sugar
• Avocado oil for frying

Tuna Stack

• 2 sushi-grade tuna steaks (4 ounces each), cubed
• 1 tablespoon sesame chili oil or sesame oil
• 1/4 cup soy sauce or tamari
• 2 teaspoons grated ginger
• 1/4 cup chopped green onions
• 1 to 2 teaspoons crushed red pepper flakes
• 1 tablespoon toasted sesame seeds
• 1 cup cubed Persian cucumbers
• 1 cup cubed avocado
• Nori sheets and pickled candied jalapeños for serving

Spicy Mayo

• 1/3 cup olive-oil mayo
• 1 to 2 tablespoons gochujang
• 2 teaspoons soy sauce or tamari
• 1 teaspoon honey

Instructions

1. Begin by cooking the rice. Bring water to a boil, add the rice with a pinch of salt, cover, and lower the heat so it cooks gently. Once it has absorbed the water, turn off the heat and keep it covered so the grains finish steaming. Fluff with a fork when ready.
2. Stir together the rice vinegar and sugar until the sugar dissolves, warming it briefly if needed. Pour this mixture over the hot rice and fold until everything becomes sticky. Press the rice firmly into a parchment-lined square pan, cover, and freeze just long enough for it to firm up. Once chilled, cut it into squares or use a round cutter to form four neat portions.
3. For the tuna mixture, toss the cubed fish with soy sauce, sesame oil, ginger, crushed red pepper, scallions, and sesame seeds. Make sure every piece is coated and let it sit while you prepare the rest.
4. For the spicy mayo, mix the mayo, gochujang, honey, and soy sauce until smooth and creamy.
5. Heat a layer of avocado oil in a skillet over medium-high heat and add the rice pieces. Fry until they turn deeply golden on the bottom, then flip and crisp the other side. Drain on paper towels and sprinkle lightly with salt.
6. To build each stack, use a one-cup dry measuring cup. Add a scoop of tuna to the bottom, followed by cucumber and avocado. Slide a knife around the edge to loosen and gently invert the cup onto the crispy rice cake. Repeat for each serving.
7. Finish by placing each stack on a piece of nori. Add microgreens, extra sesame seeds, wonton crisps, or candied jalapeños if you like a little sweet heat. Serve with the spicy mayo on the side or drizzled over top.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 683Total Fat 34gSaturated Fat 10gUnsaturated Fat 24gCholesterol 106mgSodium 552mgCarbohydrates 62gFiber 7gSugar 10gProtein 36g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

These crispy rice spicy tuna stacks bring together crunch, spice, creaminess, and freshness in every bite. They feel playful and a little indulgent without being complicated. Whenever I make them, they turn into the kind of dinner everyone talks about afterward. Once you try them, they’ll probably land on your regular rotation just like they did for me.

Also try these Tuna recipes:-

• Creamed Tuna on Toast
• 5-Minute Vegan Chickpea Tuna
• 10 Minute Chickpea Tuna Salad