Tuna Crispy Rice Recipe from Buck & Rider

Marilyn HawkesJanuary 15, 2024
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If you’re looking for an impressive appetizer to serve your guests, you’re in luck. Executive chef Daniel Torres of Buck & Rider at Gilbert’s Agritopia has shared the restaurant’s popular ahi tuna crispy rice recipe.

When shopping for ahi, look for deep, vibrant red fish, Torres says. “Stay away from any gray because that means the fish is oxidizing.” The recipe isn’t tough to make, but Torres cautions home cooks to be mindful of the oil. “You have to be careful when you’re working with hot oil. Don’t get the pan too hot.”

What makes this a great recipe? “The rice is crispy and warm and the cold tuna on top pairs really well together,” Torres says. And if you don’t want to make it yourself, head over to Buck & Rider where you’ll find this nifty appetizer on the brunch, lunch and dinner menu.

Buck & Rider Tuna Crispy Rice

5 each rice cakes (sushi rice pressed and formed to your preference)
3 oz. No. 1 ahi tuna, small diced
½ oz. spicy mayonnaise (1/4 cup mayo and 1 tbsp. your favorite hot sauce)
¼ tsp. chives, thinly sliced
¼ tsp. sesame seeds
Thinly sliced avocado (1/8-inch slices)
¾ oz. soy glaze

Soy Glaze

Place 1 cup soy sauce and ¼ cup sugar in a pot and bring to a boil. Simmer until sauce has reduced and thickens.


1. Heat ½ inch canola oil in a pan to 350 degrees. Drop rice cakes in a pan until golden brown on one side and then flip over to brown the other side.
2. While rice cakes are cooking, place tuna, spicy mayonnaise, sesame seed and chives in a mixing bowl. Mix well.
3. Begin to build – first rice cakes and then sliced avocado topped with tuna mix.
4. Finish plate by drizzling spicy mayonnaise and soy glaze over rice cakes.