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A wooden board with bite-sized sushi stacks topped with avocado, spicy tuna, jalapeño slices, and sesame seeds. A bottle of sparkling wine, two glasses, an avocado, and bowls of sesame seeds and green onions are nearby.
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Spicy Tuna Crispy Rice

Recipe Date: April 15, 2026
Yield: 4 Servings
Prep: PT10M 10 minutes | Cook: 40 minutes
Total Time: PT50M 50 minutes (plus overnight)
Difficulty: Easy
Measurements: Imperial (US)

Golden, crisp, and layered with vibrant heat, this Spicy Tuna Crispy Rice brings precision and energy to the table in a way that feels distinctly Archery Summit. The richness of the tuna, creamy avocado, and flashes of jalapeño find a beautiful counterpoint in the poised acidity and refined texture of our Dundee Hills Chardonnay. Together, they create a pairing of tension and elegance—bright, polished, and deeply satisfying.

Ingredients

  • 1 cup sushi rice
  • 1 ½ cups water
  • ⅓ cup neutral oil (canola, vegetable, or peanut)
  • ¾ tsp kosher salt
  • 1 avocado
  • 1 jalapeño
  • green onions
  • 6–7 oz sashimi-grade tuna
  • 4 tbsp Kewpie mayonnaise
  • 3 tbsp Sriracha
  • 1 tsp sesame oil
  • 1 tsp kosher salt
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds

Preparation

  1. Prepare the rice (the day before): Cook the sushi rice according to package instructions. Once done, let it rest for 10 minutes. Season with ¾ tsp kosher salt and fluff gently.

Line an 8″ square pan with parchment paper. Press the warm rice firmly and evenly into the pan. Cover with another sheet of parchment, weigh it down with something flat and heavy (like another pan or some cans). Chill in the fridge overnight, or at least 6 hours, until fully set.

  1. Once ready to assemble, make the Tuna Mixture: In a medium bowl, combine diced tuna, Kewpie mayonnaise, Sriracha, sesame oil, and a pinch of salt. Stir in the black sesame seeds and finely sliced green onions. Set aside in the fridge.
  2. Crisp the Rice: Cut the chilled rice into small squares or rectangles. Heat ¼ cup of neutral oil in a large non-stick skillet over medium-high heat. Once hot, add half the rice cakes — they should sizzle gently. Lower heat to medium and cook for about 4 minutes per side, until deeply golden and crispy. Drain on a paper towel-lined plate and repeat with the remaining rice.
  3. Assemble: Top each crispy rice cake with sliced avocado, a generous spoonful of the spicy tuna mix, and a thin slice of jalapeño.
  4. Sprinkle with white sesame seeds and extra green onions.
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