Spicy Tuna with Crispy Rice

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A few weeks ago I was reading a blog about hotspots in Amsterdam and it was a review about an Asian restaurant here called Izakaya. I love sushi and when I saw the picture of their fried rice with spicy tuna, I immediately had a craving for it.  I looked up recipes and it is quite a very simple recipe to make.  You can shape the rice any way you like. I tried it in little cylinders and little cubes. I ended up using the cubes for the picture. I recommend making the rice at least 30 minutes in advance because it needs to be cool enough to handle to shape it.   Yesterday was a beautiful spring day and we decided to go for a bike ride to a Forest here that has a cherry blossom tree park. The trees were a gift from the Japanese women’s association in the Netherlands. We were a bit late because most of the petals were already on the ground but still was beautiful to see. It was appropriate to finish the day with a Japanese style dinner.


200g Fresh tuna

1 tablespoon of mayonnaise

¼ teaspoon of wasabi paste

½ teaspoon of Dried Japanese chili pepper (Togarashi)

½ teaspoon sesame oil

1 tablespoon of thinly chopped spring onion on the diagonal

Salt (optional)

2 tablespoons of toasted sesame seeds

2 cups of sushi rice

¼ cup of sushi seasoning vinegar

Vegetable oil for frying

To make the sushi rice:

Put the rice in a mesh strainer and rinse it under running cold water stirring with your hands. Do this until the water runs clear. Over low heat, cook the rice in a pan covered with 4 cups of water. This will take about 15 minutes. Once the rice is cooked, transfer it into a bowl and add the sushi seasoning vinegar (I like to use the Mizkan brand). Stir with a spatula or wooden paddle until the seasoning is mixed through. Cover with plastic wrap until ready to use.


To shape the sushi rice:

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Once the rice is cool enough to handle, shape it with a mold. The rice needs to be pressed very tightly so it won’t come apart while frying. I used a rectangular mold. Shaped the sushi rice into a rectangle and then cut it into cubes. You can shape them anyway you like.

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For the spicy tuna:

In a small bowl, mix the mayonnaise with the wasabi, sesame oil and togarashi. Cut the tuna into small cubes.Mix the tuna with the spicy mayonnaise mixture. Taste and add a bit of salt if needed. Cover and reserve in the fridge.

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To fry the rice:

In a pan, pour enough vegetable oil to cover the rice. Once the oil is hot enough, start cooking the rice in small batches. Once they are golden brown, remove from the oil and place them on a plate with paper towel.


Top the crispy rice with the spicy tuna and decorate with the toasted sesame seeds and chopped spring onion.

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