Name: Wasabi Tuna Rice Bites
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 oz sushi-grade tuna, finely diced; 1 tbsp mayonnaise; 1 tsp wasabi paste (adjust to taste); 1 tsp soy sauce; ½ tsp sesame oil; 1 green onion, finely chopped; Toasted sesame seeds (optional); 2 cups cooked sushi rice (warm, not hot); 1 tbsp rice vinegar; ½ tsp sugar; Pinch of salt; Neutral oil for frying (vegetable or canola); Thinly sliced jalapeño or red chili; Microgreens or nori flakes; Extra wasabi mayo or eel sauce for drizzle

DifficultyBeginner

CategoryAppetizers, Bites/Snacks, Chefs Choice, Fish

These Wasabi Tuna Rice Bites are an elegant, bite-sized fusion of spicy tuna tartare atop crispy rice cakes. Each piece features seared sushi rice that’s golden and crunchy on the outside, soft inside, topped with diced tuna tossed in a creamy wasabi-spiked sauce. It’s sushi meets tapas — with bold flavor and texture contrast in every bite.

Yields4 Servings

Prep Time25 minsTotal Time25 mins

For the Tuna Topping

6 oz sushi-grade tuna, finely diced

1 tbsp mayonnaise

1 tsp wasabi paste (adjust to taste)

1 tsp soy sauce

½ tsp sesame oil

1 green onion, finely chopped

Toasted sesame seeds (optional)

For the Crispy Rice

2 cups cooked sushi rice (warm, not hot)

1 tbsp rice vinegar

½ tsp sugar

Pinch of salt

Neutral oil for frying (vegetable or canola)

Garnish (optional)

Thinly sliced jalapeño or red chili

Microgreens or nori flakes

Extra wasabi mayo or eel sauce for drizzle

Season and Shape the Rice

While the rice is still warm, mix with rice vinegar, sugar, and salt.
Line a small tray with plastic wrap and press the rice into an even ¾-inch layer.
Chill in the fridge for 1 hour to firm up.

Cut and Fry the Rice

Once firm, cut the rice into rectangles or squares (about 1.5 inches wide).
Heat a thin layer of neutral oil in a nonstick pan over medium heat.
Fry rice cakes in batches until golden brown on both sides (about 2–3 minutes per side).
Drain on paper towels and cool slightly.

Make the Tuna Mix

In a bowl, combine diced tuna with mayo, wasabi, soy sauce, sesame oil, and green onion.
Stir gently to coat and chill until ready to use.

Assemble

Spoon a small amount of tuna mixture onto each rice cake.
Garnish with chili slices, sesame seeds, or microgreens if desired.
Serve immediately while rice is still crispy.

Pair With

Pickled ginger and a light soy dipping sauce
A dry Riesling or chilled sake
A side of edamame or seaweed salad

Ingredients