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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.
Want to make this for company but figured I had better practice on hubby before going public! Lucky I did because it fell apart on me and looked more like a messy pile! I halved the recipe and used one piece of tuna and it made large servings. I only used 1 cup of rice and have more than half left over. It is a keeper, we enjoyed this trial run. Hubby particularity liked the crispy rice, it adds a nice contrast. To answer Andrea’s question about the Costco Yellowfin tuna, that is what I used and we are ok. The package doesn’t say that it is sushi grade but it is flash frozen at the time of catching. The cooking instructions are to sear it on both sides which is almost raw when served. Thanks Tieghan, loved it!
Hey Bev,
Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was enjoyed! xT
I can’t wait to try this! I’m planning on doing as an appetizer for a dinner party on Friday. Do you think I could make the crispy rice stack part the day before and then store in the fridge overnight? Thank you!
Hey Jess,
Totally, I would just wait to do the frying part until you are ready to assemble. Please let me know if you have any other questions! xx
You don’t cook the tuna in this recipe?
Hi James,
Nope, the tuna is raw:) Please let me know if you have any other questions! xT
Made this and it was a big hit with everyone and plated beautifully. One non-fish eater in the group so I pan fried some diced up chicken and subbed it in for her. Came out just as good. Only change is I added a good squeeze of lime at the end. Will def make again! Thanks for sharing.
Hey Coco,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
I made this tonight for dinner and my family LOVED it!! I thought it was going to be time consuming and hard, but it was much easier than I thought and absolutely delicious!
Make sure to pack down the tuna, cucumber and avocado in the measuring cup to make sure it stays nice and compact.
The hardest part was shopping for the ingredients. I found most everything at Whole Foods.
I plan on making this for a dinner party as this has that wow presentation and taste!
Thank you, Tieghan!
Hey Sara,
Perfect! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that your family enjoyed this recipe! xx
Very good but definitely a time commitment. Will make again!
Hey Heather,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
Love your recipes! I have access to the frozen Costco yellowfin tuna, can I use this raw or should I sear it? Unfortunately we don’t have access to fresh…
Hey Andrea,
As long as it is sushi grade, then yes you can thaw it and use as directed. If not, I would give it a sear! I hope you love this recipe, please let me know if you have any other questions! xx
Where do you buy your tuna? I live down the street in Dillon 🙂
Hey Lauren,
I get my tuna from Whole Foods:) Let me know if you have any other questions! xx
Hi! Tieghan,
Can not wait to make this!! My question is, what do I need to know about buying tuna or even salmon for making this? Is there a specific kind to purchase? I haven’t made anything with uncooked fish and we love to eat it!
Thank you!
Hi Sherri,
Yup, you are going to want to use sushi grade tuna or salmon:) Please let me know if you have any other questions! xT
I made this with cubed tofu, because I have seafood allergies, so I avoid all fish to be on the safe side. Other than that one change, I followed the recipe as described. It was insanely good and the crispy rice was delicious. Will definitely make this again!
Hey Cara,
Perfect!! So glad to hear the tofu worked well for you, thanks for making it! Have a great weekend! xT
This was delicious and really fun to make! I used raw sushi grade salmon instead of tuna, because the shop where I bought the fish didn’t have fresh tuna. Thanks for the inspiration!
Hey Shane,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Your recipe says candied ginger jalapeno but no ginger in recipe?what kind did you use?
Hey Laurie,
You can add sliced fresh ginger if you would like:) Please let me know if you have any other questions! xx
This was a great twist on classic sushi or poke bowl. Similar ingredients, but presented in a really interesting way! Great umami and flavor profile, satisfying but light at the same time. I made the rice in cupcake/muffin tins and wrappers, so it was easy to get the round shape, and keep the rice together. Loved it – thank you for sharing this!
Hey Erin,
Happy Saturday! Thanks so much for trying this recipe and sharing what worked well for you! So glad to hear that it was enjoyed! xx
Just as an FYI, you are not making sticky rice, you are making sushi rice — sushi rice is a combo of short-grained rice and the vinegar/sugar combination you added. The vinegar/sugar might be ‘sticky’ in texture but it does not turn short-grain rice into sticky rice. Sticky rice is specifically made with glutinous or sweet rice.
Thanks for sharing Sam!!
Hi! So excited to try this! On the video you cut the rice before chilling, does it matter? The recipe states after. Thsnks!
Hey Paola,
Either way is just fine to do:) Please let me know if you have any other questions, I hope you love this recipe! xT
I absolutely love this recipe!! One of my new favorites. It was so easy to prep and my family was impressed. The recipe was very easy to follow and I already had all of the ingredients at my house besides the tuna and sushi rice. This will be one of my new go to recipes. Thank you!
Hey Jen,
Happy Saturday!! I am thrilled to hear that your family enjoyed this recipe, thanks so much for giving it a try! xx