Growing up, canned tuna meant one thing in our house – mayo-heavy tuna salad sandwiches. It’s what mom packed in our lunches, and honestly, I thought that’s all you could do with it. My roommate in college showed me otherwise when she made these crispy rice cakes topped with tuna.
Turns out, canned tuna can be so much more than just sandwich filling. These crispy rice cakes are a game-changer – they’re quick, easy, and way more interesting than the usual tuna sandwich. Plus, they use ingredients you probably already have sitting in your pantry. When you’re tired and hungry but still want something good, this is the kind of recipe that saves the day.
Why You’ll Love This Crispy Rice Tuna
- Budget-friendly meal – Using pantry staples like canned tuna and basic condiments, this recipe gives you a restaurant-style dish without the hefty price tag.
- Perfect blend of textures – The contrast between the crispy rice base and the creamy tuna topping creates an exciting eating experience that’s similar to fancy sushi rolls.
- Customizable heat level – You can easily adjust the amount of Sriracha sauce to make it as mild or spicy as you prefer.
- Protein-rich – With tuna as the star ingredient, this dish offers a good amount of lean protein while keeping the calories reasonable.
- Simple ingredients – Everything you need can be found at your regular grocery store, no special Asian market trip required.
What Kind of Canned Tuna Should I Use?
For this crispy rice recipe, you’ll want to start with chunk light or solid white albacore tuna – both packed in water rather than oil since we’re adding our own seasonings. Chunk light tuna tends to be more affordable and has a milder flavor that works well with Asian-inspired dishes like this one. If you’re going for a more premium option, solid white albacore has a firmer texture and lighter color, though it can be a bit drier than chunk light. Just make sure to drain your tuna really well before mixing it with the other ingredients – excess liquid can make your rice soggy instead of crispy.
Options for Substitutions
This recipe is pretty adaptable and you can make several easy swaps if needed:
- Sushi rice: While sushi rice gives the best sticky texture, you can use other short-grain rice varieties. Avoid long-grain rice as it won’t stick together well enough to form crispy cakes.
- Canned tuna: Try canned salmon or even crabmeat for a different seafood twist. If you’re not into seafood, you could use shredded cooked chicken, though you might need to add a bit more mayo to bind it.
- Spring onions: Chives or finely diced regular onions work well here. You could also use finely sliced leeks in a pinch.
- Sriracha sauce: Any hot sauce will do – try sambal oelek, gochujang, or even a mix of hot sauce and ketchup. Adjust the amount based on how spicy you like it.
- Rapeseed oil: Any neutral cooking oil works here – try vegetable, canola, or grapeseed oil. Avoid olive oil as its flavor might be too strong.
- Rice wine vinegar: Apple cider vinegar or white wine vinegar can work instead, though you might want to add a tiny pinch of sugar to balance the acidity.
Watch Out for These Mistakes While Cooking
The biggest challenge when making crispy rice is achieving that perfect golden-brown crust without burning the bottom – the secret is to use medium-high heat and resist the urge to stir or move the rice too frequently while it’s forming that crispy layer. A common mistake is using freshly cooked hot rice, which will turn mushy instead of crispy, so make sure your rice has cooled completely to room temperature before frying. Another crucial tip is to drain your tuna extremely well – excess moisture will make it impossible to get that satisfying crunch you’re looking for. For the best texture, press the rice firmly into an even layer in your pan and let it cook undisturbed for 5-7 minutes, then check the bottom by gently lifting a corner with a spatula – it should be golden brown and hold together well.
What to Serve With Crispy Rice Tuna?
This Japanese-inspired dish pairs really well with simple veggie sides that add freshness and crunch to balance the rich, crispy rice and creamy tuna mixture. A quick cucumber salad with rice vinegar and sesame seeds makes a perfect match, while edamame beans sprinkled with sea salt offer a fun finger food option. You could also serve this with a side of miso soup for a complete meal, or add some pickled ginger and wasabi on the side just like you’d get at a sushi restaurant. For extra veggies, try a simple seaweed salad or some roasted broccoli tossed with sesame oil.
Storage Instructions
Keep Fresh: Once you’ve made your crispy rice tuna bites, it’s best to eat them right away while the rice is still crispy. If you have leftovers, place them in an airtight container in the fridge for up to 2 days, but keep in mind the rice will lose its crispiness.
Prep Ahead: Want to save some time? You can mix the tuna filling up to 24 hours in advance and keep it in the fridge. When you’re ready to eat, just cook up fresh crispy rice and top it with your prepared tuna mixture. This way, you’ll get that perfect crispy texture when serving.
Component Storage: If you’ve got extra cooked rice that hasn’t been crisped yet, keep it in an airtight container in the fridge for up to 3 days. Just bring it to room temperature before crisping it up in the pan. The tuna mixture on its own will stay good in the fridge for up to 3 days too.
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 40-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 75-85 g
- Fat: 80-90 g
- Carbohydrates: 90-100 g
Ingredients
- 200g prepared sushi rice (follow package directions)
- 290g drained tuna (from two cans)
- 3 spring onions, finely sliced
- 2 tablespoons sriracha sauce
- 4 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons rapeseed oil
Step 1: Prepare and Season the Sushi Rice
Begin by seasoning your cooked sushi rice with a splash of rice wine vinegar and a pinch of salt.
Stir the rice gently to ensure even distribution of the seasoning.
Step 2: Compact and Chill the Rice
Transfer the seasoned rice into an 8 by 10 inch container.
Use a wooden spoon to firmly press the rice into the container until it becomes compact.
Cover the top of the rice with foil and press again to ensure it’s tightly packed.
Place the container in the fridge to chill for a couple of hours or leave it overnight for best results.
Step 3: Slice the Rice
Once the rice is set, remove the foil and flip the container onto a chopping board.
Tap gently until the compact rice falls out in one piece.
Carefully slice the rice into approximately 20 squares, ensuring they are uniform for even frying.
Step 4: Prepare the Spicy Tuna Mixture
In a mixing bowl, combine tuna, sriracha, mayonnaise, rice wine vinegar, and soy sauce.
Mix well to combine all the ingredients.
Add ⅔ of the thinly sliced spring onion, reserving the rest for garnish.
Step 5: Fry the Rice Squares
Heat some rapeseed oil in a non-stick frying pan over high heat.
Once the oil is hot, fry the rice squares in batches for about 2 minutes on each side, or until they turn golden and crispy.
Remove from the pan and let them drain briefly on a paper towel if necessary.
Step 6: Assemble and Serve
Top each crispy rice square with a generous amount of the spicy tuna mixture.
Garnish with the reserved slices of spring onion for a fresh and vibrant finish.
Serve immediately and enjoy your crispy rice with spicy tuna!
