Dinner

Tasty Canned Tuna Crispy Rice Bowls Recipe

ByLila Prescott March 18, 2026March 18, 2026

Introduction

These Tasty Canned Tuna Crispy Rice Bowls are a delicious and satisfying dish perfect for a quick dinner. Crispy rice squares topped with a creamy, spicy tuna mixture offer a delightful combination of textures and flavors you’ll crave all night.

The image shows a white speckled round plate with four small rice cakes placed evenly in a circle. Each rice cake has a pale yellow base of sticky rice, topped with shredded light brown cooked meat. On top of the meat, there is a small heap of orange sauce or roe with a shiny, slightly wet texture, and small round green chopped spring onion pieces are scattered on and around each cake. The plate rests on a white marbled surface with a wooden chopstick and a blue cloth napkin on one side. A part of a white plate with a lemon wedge is visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz prepared sushi rice
1 tbsp rice wine vinegar

10.2 oz drained tuna
4 tbsp mayonnaise

2 tbsp sriracha
1 tbsp soy sauce

3 green onions
2 tbsp rapeseed oil
Salt to taste

Instructions

Step 1: Season the cooked sushi rice with rice wine vinegar and a pinch of salt. Stir gently to distribute the flavor evenly.
Step 2: Transfer the seasoned rice into an 8 by 10 inch container, pressing it down firmly to create a compact, even layer.
Step 3: Cover the container with foil, press down again, and refrigerate for a couple of hours or overnight to let the rice set.

Step 4: Once chilled, flip the container onto a chopping board and tap gently until the rice releases from the container.
Step 5: Slice the rice into about 20 uniform squares to ensure even frying.
Step 6: In a bowl, combine the drained tuna, sriracha, mayonnaise, rice wine vinegar, and soy sauce. Mix well until creamy.

Step 7: Add two-thirds of the sliced green onions to the tuna mixture and stir. Save the remaining green onions for garnish.
Step 8: Heat rapeseed oil in a non-stick pan over high heat. Fry the rice squares for about 2 minutes on each side until golden and crispy.
Step 9: Remove the crispy rice squares and drain on paper towels to absorb any excess oil.

Step 10: Top each crispy rice square with a spoonful of the spicy tuna mixture and garnish with the remaining green onion slices. Serve immediately.

Tips & Variations

Use sushi rice or another short-grain rice to ensure it sticks together well for frying.
For extra flavor, sprinkle a little toasted sesame seeds on top before serving.

Adjust the sriracha to your preferred spice level or substitute with another hot sauce.
Try adding diced avocado or cucumber to the tuna mixture for a fresh twist.

Storage

Store any leftover tuna mixture separately in an airtight container in the refrigerator for up to 2 days. The crispy rice squares are best eaten fresh but can be kept wrapped in the fridge for up to 1 day. Reheat the rice squares in a hot pan to regain their crispiness before assembling.

How to Serve

A round white speckled plate holds four sushi rice clusters arranged in a circle. Each cluster has a base of light beige, slightly sticky rice, topped with shredded light brown tuna. On top of the tuna is a small dollop of bright orange fish roe along with chopped green onion slices sprinkled over all layers. Scattered green onion bits fill the empty space on the plate. A wooden chopstick rests on a dark blue cloth to the right side of the plate. In the top left corner, a partial view of a white plate with lemon slices is visible, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna if you prefer. Simply dice it finely and mix with the other ingredients. However, canned tuna is convenient and already cooked, making the recipe quicker.