Print

Crispy Rice Tuna Bites

Crispy rice tuna bites with avocado and spicy mayo on white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These crispy rice tuna bites are the perfect party appetizer, combining a hot, crunchy rice cake base with cool, creamy tuna salad. They feel fancy but are secretly simple to make ahead, allowing you to enjoy your own gathering. The irresistible contrast of textures and flavors makes them a guaranteed crowd-pleaser.

Ingredients

Scale
  • For the Crispy Rice Cakes:
  • 2 cups cooked and cooled sushi rice or short-grain white rice
  • 1 tablespoon neutral oil (like avocado or vegetable), plus more for frying
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • For the Tuna Salad Topping:
  • 2 (5-ounce) cans solid white albacore tuna in water, drained well
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 stalk celery, finely diced
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon black pepper
  • Optional for serving: sliced avocado, spicy mayo, sesame seeds, microgreens

Instructions

  1. Prepare the rice cakes. In a bowl, mix the cooled rice, 1 tbsp neutral oil, sesame oil, and salt until evenly coated and sticky. Pack firmly into a small, flat dish lined with plastic wrap to form a 3/4-inch thick layer. Chill for at least 30 minutes.
  2. Make the tuna salad. In a medium bowl, flake the drained tuna. Add mayonnaise, lemon juice, celery, green onions, soy sauce, and pepper. Stir gently to combine. Cover and refrigerate.
  3. Cut and sear the rice. Remove the chilled rice from the dish and cut into 1.5-inch squares. Heat a generous layer of neutral oil in a large skillet over medium-high heat. Cook rice cakes in a single layer for 3-4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate.
  4. Assemble the bites. Place a spoonful of chilled tuna salad on top of each warm rice cake. Add optional toppings like avocado or a drizzle of spicy mayo. Serve immediately.

Notes

Use cooled or day-old rice for best results. Do not skip chilling the rice cakes, as this helps them hold shape. Components can be prepared a day ahead. Assemble just before serving to maintain the crispy texture.

Nutrition

Find it online: https://www.stacksipsnack.com/crispy-rice-tuna-bites/