Name: Spicy Tuna Crispy Rice Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 2 cups cooked sushi rice, cooled; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1 (5-ounce) can tuna, drained; 2 tablespoons mayonnaise; 1–2 teaspoons harissa paste (adjust to taste); 1 teaspoon soy sauce; 1 green onion, finely sliced; 1/4 teaspoon garlic powder; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying; Harissa drizzle (for garnish); Sesame seeds (for garnish); Thinly sliced green onions (for garnish)

Golden and crunchy on the outside with a creamy, spicy tuna center, these crispy rice balls bring bold flavor and irresistible texture to the table. I love serving them as a party appetizer, a fun snack, or even as part of a small-plates dinner spread. Every bite gives me a satisfying crunch followed by a rich, savory filling with just the right amount of heat.

Why You’ll Love This Recipe

I love how these rice balls combine contrasting textures—crispy panko on the outside and soft, seasoned rice inside. The creamy tuna filling, blended with harissa and soy sauce, gives me a spicy, savory kick that feels both comforting and exciting.

I also appreciate how simple the ingredients are. I can prepare them ahead of time, fry them quickly before serving, and they always impress guests. They feel gourmet, but I know they are surprisingly easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked sushi rice, cooled

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 (5-ounce) can tuna, drained

2 tablespoons mayonnaise

1–2 teaspoons harissa paste (adjust to taste)

1 teaspoon soy sauce

1 green onion, finely sliced

1/4 teaspoon garlic powder

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For Garnish:

Harissa drizzle

Sesame seeds

Thinly sliced green onions

Directions

I start by mixing the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Then I gently fold this mixture into the cooked sushi rice and let it cool completely so it’s easier to handle.

In another bowl, I combine the drained tuna, mayonnaise, harissa paste, soy sauce, sliced green onion, and garlic powder. I mix everything together until the filling becomes creamy and well blended.

With slightly damp hands, I scoop about 2 tablespoons of rice and flatten it in my palm. I place about 1 teaspoon of the tuna mixture in the center, then carefully wrap the rice around the filling and shape it into a tight ball. I repeat this process with the remaining rice and filling.

Next, I prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. I roll each rice ball in flour, dip it into the egg, and then coat it thoroughly with panko.

I heat vegetable oil in a deep skillet to 350°F (175°C). Working in batches, I fry the rice balls for 2–3 minutes, turning them occasionally, until they are golden brown and crispy. I remove them with a slotted spoon and let them drain on paper towels.

Before serving, I drizzle a little extra harissa over the top and sprinkle with sesame seeds and sliced green onions for extra flavor and presentation.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: Approximately 210 kcal per serving

Variations

I sometimes swap the tuna for cooked salmon or even spicy crab-style filling for a different twist. When I want extra heat, I add a bit more harissa or a dash of sriracha to the mixture.

For a lighter version, I air-fry the rice balls at 375°F until crispy and golden, spraying them lightly with oil first. I also like experimenting with black sesame seeds or adding a small cube of cream cheese in the center for extra richness.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep them crispy, I reheat them in the oven at 350°F or in an air fryer until warmed through and crunchy again. I avoid microwaving because it softens the crispy coating.

If I want to prepare them ahead, I shape and bread the rice balls, then refrigerate them for several hours before frying.

Related Recipes:

Easy Tuna Noodle Casserole

FAQs

Can I make these ahead of time?

Yes, I often assemble and bread the rice balls a few hours in advance. I keep them chilled in the refrigerator and fry them just before serving for the best texture.

Can I bake instead of fry?

I can bake them at 400°F until golden, though they won’t be quite as crispy as frying. I like to spray them lightly with oil before baking to help them brown.

What type of rice works best?

I prefer sushi rice because its sticky texture helps the balls hold their shape. Regular long-grain rice doesn’t bind as well in my experience.

How spicy are these rice balls?

The spice level depends on how much harissa I add. I usually start with 1 teaspoon for mild heat and increase to 2 teaspoons for a stronger kick.

Can I freeze them?

I can freeze the uncooked, breaded rice balls on a tray until solid, then transfer them to a freezer-safe bag. I fry them straight from frozen, adding an extra minute or two to the cooking time.

Conclusion

These spicy tuna crispy rice balls are one of my favorite crowd-pleasing appetizers. I love the crunchy coating, the creamy and slightly fiery filling, and how simple they are to prepare. Whether I serve them at a party or enjoy them as a savory snack, they always deliver bold flavor and satisfying texture in every bite.

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