Crispy Air-Fried Rice Bites (Spicy Tuna or Avocado)

Close-up hero shot of the finished rice bites, golden and crispy with glossy toppings

If you've ever ordered crispy rice at a sushi spot and thought "I could never make this at home" — I'm here to tell you that you absolutely can, and the air fryer does most of the work for you.

This one's a regular in my rotation because it looks like a restaurant appetizer but comes together with basic pantry staples and zero deep frying. Crispy on the outside, soft and warm in the middle, topped two ways so everyone at the table gets their pick.

---

Table of Contents

• Why You'll Love This Recipe

• Ingredient Notes

• How to Make Crispy Air-Fried Rice Bites

• Tips for Rice That Actually Holds Together

• Storage

• FAQ

---

why You'll Love This recipe

• ‍No deep fryer needed — the air fryer gets that same crispy shell with a fraction of the oil.

• Two toppings, one batch — spicy tuna for the heat-seekers, avocado for everyone else.

• Make-ahead friendly — shape and chill the rice pucks in advance, then air fry right before serving.

• Great for entertaining — bite-sized, no utensils needed, and they disappear fast.

---

---

Ingredient Notes

Sushi rice is non-negotiable here — its higher starch content is what makes the rice sticky enough to hold its shape once pressed and chilled. Regular long-grain rice won't compact the same way, so don't swap it.

Rice vinegar, sugar, and salt season the rice the traditional sushi way, giving it that slightly tangy, savory base before it ever hits the air fryer.

Tuna — sushi-grade ahi gives you that classic glossy, sashimi-style topping, but canned tuna works too if that's what you've got. Just mix it straight into the spicy mayo; there's no need to sear or torch it since it's already cooked.

Kewpie mayo has a richer, slightly sweeter flavor than regular mayo thanks to using only egg yolks — it's what gives the spicy mayo that signature silky texture. Regular mayo will work in a pinch.

Avocado should be ripe but firm enough to hold a shape when smashed — you want a scoopable, not soupy, texture.

---

---

How to Make Crispy Air-Fried Rice Bites

1. Cook and season the rice. Rinse sushi rice until the water runs clear, then cook according to package directions. While still warm, fold in rice vinegar, sugar, and salt. Let cool to room temperature.

2. Shape into pucks. With wet hands, press the rice into small 2-inch rounds, about ½ inch thick. Wetting your hands between each one keeps the rice from sticking to you instead of itself.

3. Chill to firm up. Freeze for 15 minutes (or fridge for 30) so the pucks hold together once they hit the air fryer.

4. Air fry until crispy. Brush both sides with sesame oil and air fry at 400°F for about 12 minutes, flipping halfway, until golden and crackly on the outside.

5. Top and serve. Spoon spicy tuna (or canned tuna mixed with spicy mayo) onto half, and smashed avocado onto the other half. Finish with scallion, sesame seeds, and a drizzle of yuzu or ponzu. Serve immediately while still crispy.

---

Tips for Rice That Actually Holds Together

Rice falling apart is the #1 issue with this recipe, and it almost always comes down to moisture and pressure:

• If the rice feels dry or crumbly, mix in a small splash of the seasoned vinegar or a teaspoon of water and work it in with wet hands until it feels tacky.

• Compact each puck firmly — twist and press through plastic wrap rather than just piling rice into a shape. Sushi rice bonds through pressure as much as stickiness.

• Don't skip the chill time. Even a short freezer stint firms the pucks up enough to survive flipping in the air fryer.

---

---

Storage

These are best fresh, since the crispy texture softens over time. If you have leftovers, store the rice bites and toppings separately in airtight containers in the fridge for up to 2 days. Re-crisp the rice in the air fryer for a few minutes before topping again.

---

Fully assembled dish styled on the board

---

FAQ

• Can I use canned tuna instead of sushi-grade ahi?

Yes — drain it well, flake it, and mix it straight into the spicy mayo. It won't have the same glossy, sashimi look, but it works great for flavor and convenience.

• Can I skip the freezer/fridge chill?

Not recommended. The rice needs to firm up or it'll fall apart in the air fryer. Even 15 minutes in the freezer makes a big difference.

• Can I do all tuna or all avocado instead of half-and-half?

Absolutely — the topping split is just for variety. Go all one way if that's what your crowd prefers.

• What can I use instead of an air fryer?

Pan-fry the rice pucks in a lightly oiled nonstick skillet for 3-4 minutes per side over medium heat until golden and crispy.

---

Print

Crispy Air-Fried Rice Bites (Spicy Tuna or Avocado)

Yield 4

Author Kim Alexander

Prep time

30 Min

Cook time

12 Min

Chill time

15 Min

Total time

57 Min

Crispy, golden sushi rice bites made in the air fryer — no deep fryer needed — topped two ways with spicy tuna and creamy avocado. A restaurant-style appetizer that's easier than it looks, perfect for entertaining or an elevated snack night.

Cook modePrevent screen from turning off

Ingredients

• 1.5 cups sushi rice
• 1.8 cups water
• 1 tablespoons Vitauthority Bone Broth Collagen (Mushroom & Herb)
• 2 tablespoons rice vinegar
• 1 teaspoons sugar
• 0.5 teaspoons salt
• 2 tablespoons sesame oil, for brushing
• 5 ounces canned tuna, drained and flaked
• 3 tablespoons kewpie mayo
• 1 tablespoons sriracha
• 1 teaspoons gochujang
• 1 teaspoons soy sauce
• 1 lime, juiced
• 1 ripe avocado, smashed
• 0.5 teaspoons chili flake
• 1 teaspoons everything bagel seasoning
• 2 scallion, thinly sliced
• 1 teaspoons sesame seeds
• 0.3 cups microgreens, for garnish
• 1 tablespoons yuzu or ponzu, for drizzling

Instructions

1. Cook the rice: Rinse 1.5 cups sushi rice until water runs mostly clear. Combine with 1.8 cups water and 1 tablespoons Vitauthority Bone Broth Collagen (Mushroom & Herb) in a rice cooker or pot. Cook according to package directions.
2. Season the rice: While rice is warm, fold in 2 tablespoons rice vinegar, 1 teaspoons sugar, and 0.5 teaspoons salt. Mix gently to avoid mashing the grains, then let cool to room temp.
3. Shape and chill: With wet hands, press rice into small 2-inch pucks, about 1/2 inch thick. Place on a tray or dish, cover, and chill.
4. Air fry until crispy: Brush both sides of each rice puck with 2 tablespoons sesame oil, for brushing. Air fry at 400°F, flipping once, until golden and crispy outside and warmed through inside.
5. Make the spicy mayo: Whisk together 3 tablespoons kewpie mayo, 1 tablespoons sriracha, 1 teaspoons gochujang, and 1 teaspoons soy sauce until smooth.
6. Top with spicy tuna: Mix 5 ounces canned tuna, drained and flaked with half the spicy mayo and a squeeze of 1 lime, juiced. Spoon onto half the rice bites, then top with 2 scallion, thinly sliced and 1 teaspoons sesame seeds.
7. Top with avocado: Mash 1 ripe avocado, smashed with remaining lime juice, 0.5 teaspoons chili flake, and a pinch of salt. Spoon onto the remaining rice bites, top with 0.3 cups microgreens, for garnish and 1 teaspoons everything bagel seasoning.
8. Finish and plate: Drizzle both versions with remaining spicy mayo and a few drops of 1 tablespoons yuzu or ponzu, for drizzling. Serve immediately while rice bites are still crispy.

Notes

• Rice not binding?

Mix in a splash of the seasoned vinegar or a tsp of water, then compact firmly through plastic wrap. Don't skip the chill — even 15 minutes in the freezer keeps the pucks from falling apart in the air fryer.

• No air fryer?

Pan-fry in a lightly oiled nonstick skillet, 3-4 minutes per side over medium heat until golden.

Nutrition Facts

Calories

520

Fat

23 g

Sat. Fat

4 g

Carbs

64 g

Fiber

6 g

Net carbs

58 g

Sugar

2 g

Protein

13 g

Sodium

687 mg

Cholesterol

17 mg

Did you make this recipe?

Tag @HomeCookVibe on instagram and hashtag it #homecookblog