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Crispy Tuna Rice

Our version of this crispy Tuna Rice with Yuzu Misoyaki glaze is FIRE 🔥

By Kim Pham

15 min
serves 2


  • rice cooker
  • plastic wrap
  • wire rack
  • frying pan


  • 1 Omsom Yuzu Misoyaki Starter (5 tbsp)
  • ½ lb sushi grade ahi-tuna
  • ½ cup mayonnaise 
  • 1 jalapeno thinly sliced
  • 3 scallion stalks thinly sliced
  • 4 tbsp neutral oil 
  • 1 cup sushi rice 
  • 2 tbsp rice vinegar
  • ½ tsp kosher salt
  • 1 tsp granulated sugar

Serve with:

Serve with a nice cold drink!


Recipe from community member, Hanna (@hanseabright).

Prep your tuna:

  1. Finely chop tuna and transfer the chopped tuna to a large bowl. 
  2. Add sliced scallions, mayonnaise, and Omsom’s Yuzu Misoyaki starter. Mix very well! Cover with plastic wrap and refrigerate until needed. 
  3. Make the sushi vinegar. In a small saucepan, combine rice vinegar, sugar, and Kosher salt. Bring to a simmer over medium-high heat, then whisk until dissolved. Set aside until rice is cooked.
  4. Season the rice. Pour sushi vinegar on top of rice, directly in the pot it was cooked in. Use a spatula to gently toss the rice.
  5. Cool overnight. Press the rice into a flat even layer on a lined sheet pan. Cover with plastic wrap, then refrigerate for a few hours or overnight.

Let’s get cooking: 

  1. Slice the cooled rice into bite size rectangle pieces! 
  2. Heat a thin layer of oil in a large frying pan over medium heat
  3. Add rice rectangles and cook until golden brown + crispy. 
  4. Transfer to a wire rack + top with tuna mixture + a thin slice of jalapeno.
  5. Top with sesame seeds!


Air fry the crispy rice at 400F for 15 minutes, flipping once halfway through! 

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