I’ve always loved spicy tuna crispy rice and have made so many versions of it over the years.

This version was inspired by those deep-fried stuffed Japanese sandos. I randomly started thinking about how fun it would be if crispy rice could actually be stuffed and held like a little sandwich instead of topped the usual way.

And honestly… I might like this version even more.

Because the rice is thicker, the outside gets extra crispy while the inside stays soft and slightly chewy. Cutting a pocket into the rice also means you can fit a really generous amount of spicy tuna inside, which makes every bite super satisfying.

It’s crispy, creamy, spicy, and surprisingly easy to eat without everything falling apart.

Same flavors, just a different format, but it works so well.

View this post on Instagram

A post shared by Hubbybap | What I cook for my husband 🍚 (@hubbybap)

Stuffed Spicy Tuna Crispy Rice

Crispy rice triangles stuffed with spicy tuna for a fun sushi-inspired snack.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 15

Servings: 8 pieces

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Japanese

Ingredients Equipment Method Notes

Ingredients

Sushi Rice

3 cups Cooked short-grain rice
3 tbsp Rice vinegar
1½ tbsp Sugar
½ tbsp Salt

Spicy Tuna

¾ lb Sushi-grade tuna finely chopped
2½ tbsp Kewpie mayo
2 tbsp Sriracha
1 tbsp Soy sauce
½ tbsp Sesame oil
2 stalks Green onion chopped

For Topping

1/4 Avocado
1 Jalapeño
Eel sauce (unagi sauce) to taste, for drizzling
1 tbsp Sesame seeds

For Frying

Neutral oil as needed

Equipment

8×8-inch square pan or brownie pan
Parchment paper
Deep pot or fryer

Method

Season rice
Mix warm rice with rice vinegar, sugar, and salt until evenly combined.
Shape
Line an 8×8-inch pan with parchment paper. Spread rice evenly into the pan, about ¾-inch thick, pressing firmly to compact.
Chill
Refrigerate for a few hours until firm and fully chilled.
Make spicy tuna
Mix chopped tuna, Kewpie mayo, sriracha, soy sauce, sesame oil, and green onion until combined. Keep chilled.
Cut
Remove rice from the pan. Slice into 4 squares, then cut diagonally to create 8 triangles.
Fry
Heat oil to 375°F (190°C). Deep fry the rice triangles for 3–4 minutes, turning halfway through, until lightly golden and crispy.
Stuff
Using a sharp knife, cut a deep slit along the long edge of each triangle to create a pocket. Gently open the pocket and stuff with spicy tuna using a spoon or fork.
Finish
Top with avocado and jalapeño. Drizzle with eel sauce and sprinkle with sesame seeds.
Serve
Serve immediately while the rice is still crispy.

Notes

Difficulty

Intermediate – Frying and stuffing the crispy rice carefully takes a little practice.

Storage

Best fresh for crisp texture.

Refrigerator: Up to 1 day assembled airtight.

Tip: Store spicy tuna separately if possible.

Not freezer-friendly

Tips

• Chill rice thoroughly before cutting to prevent breaking

• Slightly thicker rice makes stuffing easier

• Use a sharp, thin knife when cutting the pocket

• Don’t overcrowd while frying

• Fry at a steady temperature for even crispiness

• A fork helps stuff the tuna neatly into the pocket

• I like using a mix of black and white sesame seeds for contrast and presentation, but you can use all white or all black sesame seeds if that’s what you have on hand.

What is eel sauce?

Eel sauce, also called unagi sauce, is a sweet and savory Japanese glaze commonly used on sushi and grilled eel. Store-bought versions work perfectly for this recipe.

If you don’t have eel sauce on hand, simmer 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar in a small saucepan for 5–8 minutes, or until slightly thickened. Let cool before using.

If you liked this, you might also like:

Spam Musubi Kimbap (with Shrimp and Avocado)

Bulgogi Bibimbap Kimbap (Mini Rice Paper Version)

Stuffed Spicy Salmon Crispy Rice