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If you love sushi but want something quick, crunchy, and totally addictive, this is IT. These crispy tuna bites taste expensive but won’t break the bank. Start with crispy rice cups baked to golden perfection, then top them with a spicy tuna mix and optional avocado slices for an elevated touch. Serve immediately and watch them disappear!
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Press sticky rice into seaweed-lined muffin tins.
Bake at 375°F for about 20 minutes until golden and crunchy.
In a bowl, mix drained albacore tuna, Sriracha, mayo, soy sauce, and sesame oil until well combined.
Scoop the spicy tuna mix over the crispy rice cups.
Optionally, top with avocado slices, a drizzle of extra Sriracha, and a sprinkle of fresh chives or scallions.
Serve immediately.
Want to keep this recipe for later? We can email it to you!
Ensure the sticky rice is well-pressed into the muffin tins to hold its shape after baking.
Adjust the amount of Sriracha in the tuna mix to suit your spice preference.
For extra crunch, lightly toast the seaweed sheets before lining the muffin tins.
Can I use a different type of rice?
Sticky rice works best for this recipe as it holds its shape well. However, sushi rice can also be a good substitute.
Can I make these ahead of time?
The crispy rice cups can be made ahead and stored in an airtight container. Assemble with the tuna mix and toppings just before serving for the best texture.
What can I use instead of tuna?
You can substitute canned salmon or even cooked shredded chicken for a different flavor.
How do I prevent the rice from sticking to the muffin tin?
Lightly grease the muffin tins or use non-stick muffin liners to prevent sticking.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce to make this recipe gluten-free.
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