Next Post
Better Than The Bakery Chocolate Chip Espresso Yogurt Cake.
This post may contain affiliate links, please see our privacy policy for details.
Crispy Rice Spicy Tuna Stacks. Crispy fried rice, layered with our favorite spicy gingery tuna, chunks of cucumber, avocado, and then all the best toppings. Finish with our favorite spicy, sweet, and creamy mayo sauce, fried wontons, and lots of candied jalapeños. Each stack is colorful and full of so much flavor. A fun dinner, any night of the week. Everyone devours these stacks!
I feel like I’ve been saying this a lot, but, I know you all will love this recipe so much. I’m so excited about it!
I think we all know that when my brothers are home, I make Red’s favorite spicy poke bowls all the time. Like at least once a week. Both Red and Kai love these bowls. When I can find good-looking Sushi grade Ahi tuna, those poke bowls are usually what I make.
We love love them. Plus they’re pretty simple to throw together, so that’s of course an added bonus!
And if you have the HBH Every Day cookbook, you’ve probably seen my tuna stack, which is essentially a tuna roll, stacked. It’s one of my favorite recipes I share in the book. I had so much fun creating it.
When the boys were home over Christmas, I really wanted to make the tuna stack from the cookbook for them. They haven’t ever had the recipe and I knew it would be something fun, delicious, and a little different from the poke bowl.
But then, I saw something about fried crispy rice. Almost immediately I was in the kitchen making a tuna roll stacked high on a crispy fried rice round. I’ve literally never come up with, decided on, finalized, and completed a recipe so fast. I was overly excited to create these. Thankfully, they lived up to the picture I’d envisioned in my head.
Details
Start with the rice, aside from the tuna, it’s the heart of the recipe. You need to use sushi rice, which you can buy at pretty much any grocery store. I cook mine just like I cook any other rice, it’s super easy.
To make it sticky, you will add a mix of vinegar and the smallest amount of sugar to the rice, then toss it all together until the rice becomes very sticky. It’s honestly so simple and easy.
Then pat the sticky rice into a baking dish. I line the dish with parchment first, then pack in the rice. I then chill the rice until I can easily cut it by popping the whole pan into the freezer for 20-30 minutes.
When the rice is chilled you can cut it into squares or use a circle biscuit cutter to make circles. However, cutting into squares is the simpler route!
Now the tuna, cube it. For the marinade, I like to keep mine simple: tamari (soy sauce), sesame chili oil, ginger, green onions, and toasted sesame seeds. I’ve found this to be the combo everyone loves most. If you don’t like spicy food, just use sesame oil.
We always eat out tuna rolls with a spicy mayo on top, so that comes next. It’s usually just mayo and sriracha mixed together. This is great and super simple, but I like to swap the sriracha with gochujang chili paste and then add tamari, plus a small amount of honey to balance the spiciness.
The added salt and sweetness make the sauce just a little more special. It’s creamy and honestly so delicious. And we’re not really a mayo-loving family either, but this is so good.
Ok, now fry the rice. This is super easy. I use avocado oil in a skillet and do a shallow pan fry until both sides of the rice are golden and very crispy.
To layer the tuna, you will need a 1-cup measuring cup. Layer in the tuna, then cucumbers, then avocado. And finally, invert the tuna stack directly onto the crispy, fried rice.
I know it sounds tricky, but it’s actually very easy. The tuna should slide right out of the measuring cup. If you’re having trouble, you can take a knife and run it around the edge of the cup to loosen it.
Everything else
I made these bowls extra special with some wontons and then my homemade candied ginger jalapeños. Both are definitely extra, but so delicious. I think you can buy fried wontons too!
Everyone in my family has agreed that they could easily eat this once a week. It’s definitely on rotation when Red and Hailey are home – and Red comes back home tonight!
The crispy fried rice is a GAME CHANGER, so delicious you all!
Looking for other seafood?
Red’s Favorite Spicy Tuna Poke Bowls
Crispy Honey Ginger Salmon Bowl
Bang Bang Shrimp Tacos with Fried Avocado
Coconut Curry Salmon with Garlic Butter
Honey Garlic Salmon Soba Noodle Bowls
Lastly, if you make Crispy Rice Spicy Tuna Stacks, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Rice Spicy Tuna Stack
Servings: 4 stacks
Calories Per Serving: 604 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sticky Rice
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 teaspoons granulated sugar
- avocado oil, for frying
Tuna Stack
- 2 (4 ounce) sushi grade tuna steaks, cubed
- 1/4 cup soy sauce or tamari
- 1 tablespoon sesame chili oil or regular sesame oil
- 2 teaspoons grated ginger
- 1 to 2 teaspoons crushed red pepper flakes
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds
- 1 cup cubed Persian cucumbers
- 1 cup cubed avocado
- nori and pickled candied jalapeños, for serving
Spicy Mayo
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons Gochujang chili paste
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Instructions
- 1. To make the Rice. Bring 3 cups water to a boil. Add the rice and a pinch salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15 minutes. Fluff the rice with a fork.2. Mix the rice vinegar and granulated sugar. Microwave for 30 seconds to dissolve the sugar. Pour over the fluffed rice and mix until the rice becomes super sticky. Line a square pan with parchment paper, then pat the rice into the pan, packing it in tightly. Cover abd freeze 30 minutes, until cold, and can easily be sliced. After the rice is chilled, cut into squares or use a biscuit cookie cutter to make 4 circles. 3. To make the Tuna: In a bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.4. To make the Spicy Mayo. In a bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari). 5. To assemble: Heat the avocado oil in a large skillet. Add the rice cakes and fry until golden, about 5 minutes, then flip, and cook until golden all over, about 3-5 minutes. Drain. Season with salt. 6. In a dry 1-cup measure, layer 1/4 cup of the tuna, the cucumber, then the avocado. Run a knife around the edge of the cup to loosen, then invert the cup onto the fried rice, carefully remove the cup. Repeat with the remaining ingredients to create 4 stacks total. 7. Place each stack on a nori sheet. Top each with microgreens, wonton crisps (if desired), candied jalapeños, and sesame seeds. Serve with the spicy mayo.
Notes
Candied Jalapeños
1. Bring 1/3 cup honey to a gentle boil. Simmer over low heat for 3-5 minutes.
2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons of apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
This looks so good! I too am curious about the candied ginger jalapenos – I see the link you’ve shared, but no mention of ginger. Am curious to know how you make them, they sound good!
Hi Liz,
Just follow the recipe above and add some sliced ginger:) Please let me know if you have any other questions! xT
Beautiful recipe. Thank you so much.
Thanks so much Trisha! So glad to hear that this recipe was enjoyed! xT
Perfect. ❤️🍿
Hey there,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
I hope this recipe is good cause I had to dig through a lot of garbage adds to get to this…WTF?
Install an ad block and quit your whining.
Made this tonight. Yeah we are big sushi and poke fans. A fail… Salty, greasy, and yes we followed the recipe to the right amounts. Not impressed and recommend to be disappointed.
I’m having trouble understanding your broken English, but how on Earth was it “greasy”? It wasn’t. At all. And who is “we”? Did you make this? For real? Please elaborate what went wrong.
I did make this, and it was one of the best dishes I have ever tried. Not sure what you did.
Wow. Not sure what “broken English” has to do with anything Marta since you seemed to understand just fine what they were saying. The commenter wrote that they followed the recipe and found it too “greasy” (as in “too much grease”) and too “salty” (as in “too much salt”). And, why do you care who the commenter is referring to in regard to “we”. Why the confrontation?
In any case, I’m looking forward to trying this Tieghan. Thanks for sharing!
You sound triggered. What’s up with that, “Selena”? 😒
Haha! Who’s triggering who “FoodieSnark”? Go cook and relax.
Marta triggered you, obviously, “Selena”. Then I did. That was easy. 😉
Hi there,
So sorry to hear that this recipe was not enjoyed, let me know if there is anything that I can help with! xx
This looks awesome. Could you make this ahead of time to take as an app or should you serve asap after putting together?
Hey Kari,
You’re going to want to serve these after assembling:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
Looks interesting but a few too many unusual ingredients, no access.
No access to what?
At the beginning you mention candied ginger jalapeños but your recipe doesn’t include ginger. Where is that recipe, please? I didn’t find it in your recipes either.
Hi Billie,
You can find the recipe for the candied jalapeños here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
Hi Teighan,
I’m planning on making this tomorrow evening for my at home Friday happy hour with cocktails. I’m planning on using smoked salmon instead of raw tuna.
My question is, where do we find the recipe for the candied jalapeños???
The recipe for the jalapenos is a note, at the end.
Hey Chandra,
Smoked salmon sounds like a great idea! You can find the recipe for the jalapeños here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
Did I miss the link/recipe for candied ginger jalapeños? Those sound divine!!! I searched the website but nothing came up.
Hey Lisa,
You can find that recipe here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
It seems like too much fuss and so I will not try this one, yet I like tuna as expensive as it is. I am sorry 🙁
I’m so confused why people rate a recipe they don’t plan to try? It ruins the overall rating for people who want to see what others think of it. Rating a recipe is for people who’ve actually made it. If it’s too expensive or fussy of a recipe, move along. 🤦🏼♀️
Agreed.
Likewise, people who give five stars saying “this looks amazing, can’t wait to make it”…..love the enthusiasm, but why are you rating it when you haven’t even made it yet??
Thanks for your feedback!
To Mrs. Aimee C. Beland, was your review necessary? Two stars just because you don’t want to make it? Really?? 🙄🙄
This recipe sounds fantastic, except there is no way I can force myself to eat raw fish (or meat). Any ideas as to what I can substitute, because this ingredient combination sounds really great and I’d love to make it?
Tofu? You could use the same marinade, then add the green onion and sesame seeds once it is cooked.
I don’t think Tieghan works with tofu, but I use it as a substitute in a lot of her asian-inspired dishes. It always works well with the flavours.
Thank you so much, Lou, I’ll definitely try that!
I’m the same way. When I come across recipes like this, I either cook then cool the fish or chop up precooked shrimp.
Hi Lynn,
You could do cooked fish, scallops, or even chicken would all work for you. Please let me know if you have any other questions! xx
I have made this but with just regular rice. Can’t wait to make sticky fried rice!
I hope you love the recipe Louise! Happy Friday! xx
This looks so good! I’m pregnant and can’t eat raw tuna any suggestions on a cooked option?
Hi Breanna,
You could sear the tuna until it’s cooked through and safe to eat, you could also do scallops or chicken, even steak, really whatever you like:) Please let me know if you have any other questions! xx
I’m pretty sure we heat the rice in a skillet not the avocado 😉
I think u must have skipped over the oil part 😉 she says to heat avocado oil, not avocado.
I’m pretty sure it’s the avocado oil that is heated.
Hey Kelly,
You are going to heat the rice in the avocado oil:) Please let me know if you have any other questions! xT