2 large pieces of crispy rice seared and topped with spicy tuna and fresh jalapeño slices

Crispy Rice Avocado Toast with Spicy Tuna

Impossibly crispy sushi rice served with fresh sashimi grade tuna tossed in spicy mayo, creamy avocado, and jalapeños.

2 large pieces of crispy rice seared and topped with spicy tuna and fresh jalapeño slices

What is crispy rice?

Crispy rice is made by seasoning, shaping, and searing small rice balls in oil, resulting in a crisp surface. It is similar to the crunchy bits of rice that form at the bottom of a pot after cooking over the stovetop, but searing in oil adds a nutty flavor. It can be shaped into small sushi-like pieces or cut into larger wedges. While plain white rice can be used, using seasoned rice with subtle sweetness, savoriness, and tartness is recommended for a more flavorful result.

What is sushi rice?

Sushi rice is a crucial component in sushi and is characterized by its balance of saltiness, acidity, and sweetness. In a traditional omakase, the chef prepares two types of rice, one with darker seasoning for heavier fish and one with lighter seasoning for lighter fish. Rice is a symbol of Asian culture and is even used in prayer for better harvests. Different varieties of rice, such as long-grain, medium-grain, and short-grain, have different levels of stickiness, sweetness, and translucency. The preferred rice for sushi is medium-grain.

How do I make sushi rice?

  • Rinse the rice: Rinse the rice several times in cold water until the water runs clear. This removes excess starch and ensures that the rice will be sticky and fluffy.
  • Soak the rice: Soak the rice in cold water for 30 minutes to 1 hour before cooking. This helps the rice absorb water evenly and cook more evenly.
  • Cook the rice: In a medium-sized saucepan, combine the soaked rice and water. Bring to a boil over high heat. Once the water boils, reduce the heat to low and cover the pot with a lid. Simmer for 15-20 minutes or until the water is completely absorbed.
  • Prepare the seasoning: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves. Do not boil.
  • Season the rice: Once the rice is cooked, transfer it to a large bowl. Pour the seasoning mixture over the rice and gently fold it in using a wooden spoon or paddle. Be careful not to overmix the rice, as this can make it mushy.
  • Let it cool: Spread the seasoned rice out in a thin layer on a baking sheet or large platter. Allow it to cool to room temperature before using it to make sushi.

How do I make crispy rice?

Achieving the perfect crispy rice can be challenging, but with the right techniques, it can be done. Here are things to keep in mind:

  • The flattened rice must be chilled overnight to create structure. This step is crucial because if the rice is not chilled through and is exposed to oil, the rice ball will disintegrate from becoming over-saturated with fat and will feel greasy if seared.
  • Do not overheat the oil. Heat the oil on medium-high heat and constantly check the color of the seared rice by flipping it. A golden sear is the visual cue you’re looking for. If the rice is blackening, the pan is too hot.
  • If the rice is still falling apart, it may be due to the texture of the rice before seasoning. It should be firm and relatively dry. To avoid this, refrain from adding too much water during the steaming process.
2 large pieces of crispy rice seared and topped with spicy tuna and fresh jalapeño slices

Spicy Tuna Crispy Rice Avocado Toast

Impossibly crispy sushi rice served with fresh sashimi grade tuna tossed in spicy mayo, served with creamy avocado, and jalapeños.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Snack
Cuisine American, Japanese
Servings 4


Sushi Rice

  • 3 cups leftover white rice or 1 cup premium medium grain uncooked rice
  • 1 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/4 tsp fine sea salt

Spicy Tuna

  • 0.3 oz sashimi grade tuna
  • 2 tbsp kewpie
  • 1 tsp soy sauce
  • 1 tbsp sriacha
  • 1/2 tsp sesame oil
  • 1/2 scallion julienned

Crispy Rice

  • Chilled sushi rice
  • 8 tbsp neutral oil grapeseed or avocado oil


  • 1/2 scallion julienned
  • 1 jalapeno
  • 1 avocado
  • instructions


  • Rice | Scoop one cup of medium-grain rice into the pot of a rice cooker. Rinse with sink water until the water runs clear of starches. Discard the starchy water. Add enough filtered water until the rice is submerged and with 1/2 inch of water from the surface. Steam. Once the rice is warmed, add rice vinegar, sea salt, and sugar. Mix. Deposit into a container and flatten until 2 inches thick. Cover the surface directly with Saran Wrap to prevent drying out and seal with a lid. Refrigerate overnight.
  • Veggies | When the rice has chilled throughout prep the veggies. Halve the avocado, remove the core, then score both sides. Julienne jalapeño and scallions. Set aside.
  • Spicy Tuna | Add kewpie, sriacha, soy sauce, and sesame oil into a bowl. Mix until homogenous. Add tuna and scallions. Mix until evenly coated.
  • Crispy Rice | Carefully remove the chilled rice from the fridge, square the edges, and divide in half. Set a skillet over medium high heat. Add oil and let it come to full temperature. Add 1 slab of crispy rice and sear until golden brown. Flip to sear the other side and repeat with remaining crispy rice.
  • Assemble | Plate crispy rice. Scoop out one half of an avocado with a spoon and fan the flesh out on a piece of crispy rice. Add half the portion of spicy tuna, jalapeños, and scallions. Repeat. Eat immediately!
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