Bobby Flay–Inspired Crispy Rice with Spicy Tuna

Bobby Flay–Inspired Crispy Rice with Spicy Tuna

This Bobby Flay–inspired crispy rice recipe delivers golden, pan-seared sushi rice squares topped with creamy, spicy tuna and garnished with scallions and sesame seeds. It’s a restaurant-quality appetizer made right at home—perfectly crunchy, bold, and flavor-packed.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 1 30

Servings: 4 People

Course: Appetizer, Snack

Cuisine: Asian-American, Fusion

Calories: 310

Ingredients Equipment Method Notes

Ingredients

1.5 cups Sushi rice
2 tbsp Rice vinegar
tbsp Sesame oil
Pinch Salt
1/2 lb Sushi-grade tuna
2 tbsp Mayonnaise
tsp Sriracha
tsp Soy sauce
tsp Lime juice

Equipment

Non-stick pan
Mixing Bowl
Sharp knife
Rice cooker (optional)
Plastic wrap

Method

Prepare and Cook the Rice
Rinse sushi rice thoroughly until water runs clear.
Cook according to package or rice cooker instructions.
Once cooked, mix in rice vinegar and a pinch of salt while warm.
Press and Chill the Rice
Line a square dish or baking pan with plastic wrap.
Spread rice evenly and press down firmly to flatten.
Refrigerate for at least 1 hour (or overnight) until firm.
Cut and Crisp the Rice
Remove rice from pan and cut into 1x2-inch rectangles.
Heat sesame oil in a non-stick skillet over medium-high heat.
Fry rice pieces until golden and crisp on both sides (2–3 mins each).
Make the Spicy Tuna Topping
In a bowl, mix diced tuna with mayo, sriracha, soy sauce, and lime juice.
Taste and adjust spice as needed.
Assemble and Serve
Spoon spicy tuna mixture onto each crispy rice square.
Garnish with sesame seeds and sliced scallions.
Serve immediately while hot and crunchy.

Notes

You can substitute spicy tuna with smashed avocado, seared salmon, or even spicy tofu for a vegan version. For extra crisp, chill the rice for several hours before frying.