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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, rectangles, or use a circle biscuit cutter to make circles. However, cutting into squares is the simpler route!
Now the tuna, cube it, you will need sashimi grade tuna. 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 kewpie 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 brown 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.
We loved it. I added fresh spring peas to the rice, seared the tuna, and added Cara Cara orange slices, pepperoncini, and everything else in the recipe except the candied jalapenos. It was so delicious.
Hey Kym,
Perfect!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx
This was really delicious. In the end though, I could have done without the crispy rice. It certainly looked pretty, but with the fried wontons, I didn’t feel like it had to be done. I am making these again tonight, but just in a bowl form with unfried rice. Can’t wait because the flavors are AMAZING!!! Thanks for throwing me out of my comfort zone.
Hey Katie,
That’s fantastic to hear! Thanks for trying this recipe and your comment, love that it was enjoyed! xT
Hi! Do you think I could make these a few hours ahead and put in the fridge? I am hosting a dinner party and I want to channel you and HBH!!
Hi Michelle,
So sorry, I wouldn’t recommend that, the rice won’t be crispy:) Please let me know if I can help in any other way! xT
This is so delicious! One of my family’s favorites! I’ve made it 4 times now 🙂 It’s easy to throw together and the flavors are perfect! Thank you! I love your recipes, Tieghan.
I also love waking up to your ‘favorite things’ on Sunday mornings! x
Hi Kate,
Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸
Hi can you please clarify if it is 2x 4 oz tuna steaks or 4 oz total? Thanks!
Hi Erica,
It is 2, 4oz tuna steaks, so you will want to use a total of 8 ounces. Please let me know if you have any other questions! xT
Made these tonight. The flavor is fantastic, so many layers. I will have to practice my stacks a little more, they fell apart easily but no one cared because they were so delicious! The crispy rice and cucumber made a nice crunch, and the spicy heat was perfect.This will be a repeat I am sure. Thanks!
Hey Dee,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
This was so tasty (and very beautiful) and will be added to our rotation for sure! I wasn’t positive it would be filling enough but two stacks was a perfect dinner. Nice and light but at the same time a hearty meal. Easy to make. Highly recommended!
Hey Kelly,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
I’ve made this for my family twice now and we absolutely love it. The elements all combine so well to make a really delicious meal. I am particularly in love with the candied jalapeños and I’m eating those or drizzling the spicy honey over EVERYTHING right now.
I plan to make this recipe for a dinner party for 10 next weekend. I’ll lay out all the elements and everyone can assemble their own – who can get it to look most like the picture! I think it will be a lot of fun, and delicious too.
Thanks so much for all of your awesome recipes, I’ve yet to find one I don’t love xx
Any suggestions what I could do as pre-dinner appetizers that would compliment this?
Sure, here’s some ideas:
https://www.halfbakedharvest.com/crispy-sesame-ginger-egg-rolls-with-sweet-chili-sauce/
https://www.halfbakedharvest.com/orange-chicken-salad/
https://www.halfbakedharvest.com/summer-rolls/
I hope this helps! xx
Thanks so much 😋
Hey Sue,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! Thanks so much for your kind message! xT
Love almost every recipe on this site but this wasn’t one of them. Final dish ended up being very messy and the crispy rice cakes were a little too hard to eat (almost too crispy)
Tuna and toppings were delicious though
Hi Jackson,
Thanks so much for giving this recipe a try and sharing your feedback. So sorry to hear it wasn’t a fave! xx