Crispy Rice Sushi
Crispy Rice Sushi is a fun twist on traditional sushi that brings a delightful crunch to every bite. Instead of soft rice alone, this version features crispy, golden rice that…
Tip: save now, cook later.Crispy Rice Sushi is a fun twist on traditional sushi that brings a delightful crunch to every bite. Instead of soft rice alone, this version features crispy, golden rice that adds great texture alongside fresh fish, avocado, and your favorite sushi toppings.
I love making crispy rice sushi when I want something that feels special but isn’t too tricky to prepare. The crispy rice offers a nice contrast to the smoothness of sashimi or spicy mayo, and it’s always a hit whether I’m sharing with friends or enjoying a quiet night in. Plus, it’s a nice way to use leftover sushi rice!
My favorite way to eat it is right after the rice turns golden and crunchy, topped with a little soy sauce or a drizzle of spicy mayo. It’s the perfect balance of soft and crunchy, fresh and flavorful. You can serve it as a fun appetizer or a main dish—and either way, everyone always wants seconds.
Key Ingredients & Substitutions
Sushi rice: Use short-grain rice for the right sticky texture. If you can’t find sushi rice, Japanese rice works well too. Avoid long-grain rice, as it won’t stick together.
Sushi-grade tuna: Fresh, sushi-grade tuna is best for safe eating and great flavor. You can substitute with salmon or cooked shrimp if you prefer.
Avocado: Adds creamy texture and balances the crunchy rice. If you want a different twist, try thin cucumber slices or mango chunks.
Mayonnaise & sriracha: Japanese mayo is slightly sweeter and creamier. If unavailable, regular mayo works fine. Adjust sriracha to control the spice level or skip it for a mild version.
Tobiko or masago: These fish roes add color and a slight pop. If you don’t have them, toasted sesame seeds alone make a nice garnish.
How Do You Get the Rice Crispy Without It Sticking or Burning?
Making the rice crispy is key for this dish. Here’s how to get it just right:
- Press the cooled sushi rice firmly into blocks so they hold together well – this helps them crisp evenly.
- Use a non-stick skillet and preheat the oil over medium-high heat before adding the rice blocks.
- Don’t move the rice around while frying. Let it cook undisturbed so a golden crust forms (about 3-4 minutes).
- Flip gently using a spatula to brown the other side without breaking the block.
- Drain on paper towels to keep them crisp and remove excess oil.
Patience is important here—rushing the sear can cause uneven cooking or sticking. Once you see that golden crust, you’re good to go!
Equipment You’ll Need
- Rice cooker or heavy pot – makes cooking sushi rice easy and consistent.
- Non-stick skillet – essential for frying rice blocks crispy without sticking.
- Sharp knife – helps dice fish and avocado cleanly for pretty toppings.
- Mixing bowl – for blending tuna with sauces and seasoning evenly.
- Spatula – perfect for flipping crispy rice blocks gently without breaking them.
Flavor Variations & Add-Ins
- Swap tuna with salmon or cooked shrimp for different seafood tastes.
- Add cucumber or mango cubes for fresh crunch and a touch of sweetness.
- Top with spicy mayo or wasabi mayo to kick up the heat.
- Sprinkle toasted nori flakes or furikake seasoning for extra umami flavor.
How to Make Crispy Rice Sushi?
Ingredients You’ll Need:
For The Rice:
- 2 cups sushi rice (short-grain rice)
- 2 ½ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil (for frying rice)
For The Topping:
- 8 oz fresh sushi-grade tuna, diced
- 1 ripe avocado, diced
- 2 tbsp mayonnaise (Japanese mayo preferred)
- 1 tsp Sriracha sauce (optional, for spicy mayo)
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, thinly sliced
- 1 tbsp tobiko or masago (fish roe), for garnish
- 1 tsp toasted sesame seeds
- Soy sauce, for serving
How Much Time Will You Need?
This recipe takes about 45 minutes total: 30 minutes to cook and season the rice plus 10 minutes to fry and assemble the sushi squares. It’s quick, fun, and perfect for impressing your friends or treating yourself!
Step-by-Step Instructions:
1. Cook and Season The Sushi Rice:
Rinse the sushi rice well under cold water until it runs clear to remove excess starch. Cook it in your rice cooker or on the stove with 2 ½ cups water until tender. While it’s still warm, gently fold in the mixture of rice vinegar, sugar, and salt. Spread the rice out on a baking sheet to cool slightly.
2. Make Crispy Rice Blocks:
Once the rice is cool enough to handle, press it firmly into small rectangular blocks about 2 inches by 2 inches by 1 inch thick. Heat the vegetable oil in a non-stick skillet over medium-high heat. Fry the rice blocks until golden and crispy on one side, about 3-4 minutes. Flip and fry the other side the same way. Drain the crispy rice blocks on paper towels.
3. Prepare The Toppings and Assemble:
Combine the diced tuna with soy sauce, toasted sesame oil, and half the green onions in a bowl. Mix mayonnaise with sriracha to create a spicy mayo. On each crispy rice block, layer a spoonful of the tuna mixture, then diced avocado on top. Drizzle with spicy mayo, then garnish with tobiko, sesame seeds, and remaining green onions. Serve immediately with soy sauce on the side for dipping.
Can I Use Frozen Tuna for Crispy Rice Sushi?
Yes, you can use frozen sushi-grade tuna, but be sure to thaw it completely in the refrigerator overnight. Pat it dry before dicing to avoid extra moisture that can affect the texture.
How Do I Store Leftover Crispy Rice Sushi?
Crispy rice sushi is best enjoyed fresh, as the rice loses its crunch over time. If you have leftovers, store them in an airtight container in the fridge and reheat the rice gently in a skillet to restore some crispiness. Consume within 1 day for best quality.
Can I Substitute Tuna with Other Proteins?
Absolutely! Salmon, cooked shrimp, or even tofu make great alternatives. Just ensure any raw fish you use is sushi-grade for safety.
How Can I Make This Recipe Spicier or Milder?
Adjust the amount of Sriracha in the spicy mayo to your preference or omit it entirely for a milder flavor. You can also add a little wasabi to the soy sauce for an extra kick.