Spicy Tuna Canapés with Sticky Rice

Sticky rice has always been such a beautiful ingredient to work with. In Assam, sticky rice is used in so many comforting and festive ways, especially in traditional sweets and snacks. But as a food stylist, I also love taking familiar ingredients and giving them a new visual story. This recipe does exactly that.

Spicy sriracha tuna with sticky rice canapés

These fried sticky rice squares are crisp on the outside, soft and chewy inside, and topped with a creamy, seasoned tuna mixture. The contrast is what makes this dish so exciting: golden fried rice, smooth tuna topping, spicy mayo drizzle, fresh spring onions, and a final sprinkle of sesame seeds.

It is simple, elegant, and perfect as a party appetizer, a small plate, or even a styled snack for a shoot. The sticky rice provides structure, while the tuna topping adds flavor and creaminess. The result is a beautiful bite that feels modern but still carries a little memory of Assamese ingredients.

This is also a lovely example of how regional ingredients can be styled in a contemporary way. Assamese sticky rice is usually associated with traditional recipes, but here it becomes the base for a modern appetizer. It still holds its identity, but the presentation feels fresh, elegant, and playful.

Spicy sriracha tuna with sticky rice canapés

Preparation time: 20-25 minutes
Cooking time: 20-25 minutes
Serves: NA

Ingredients

For the Sticky Rice Squares

• Sticky rice 2 cups
• Water, as needed for cooking
• Salt, to taste
• Oil, for frying

For the Tuna Topping

• Tuna, drained well, 1 can
• Labneh 2 tablespoons
• Mayonnaise 1 tablespoon
• Onions, finely chopped 1–2
• Chopped bell peppers 2 tablespoons
• Garlic clove, finely grated or minced 1 small
• Salt, to taste
• Black pepper, to taste
• Spicy sriracha sauce, for drizzling
• Mayonnaise 4-5 tablespoons
• Chopped spring onions 1 tablespoon
• Sesame seeds

Method

Wash the sticky rice well and cook it until soft and sticky. The rice should hold together once pressed. Add a little salt while cooking so the rice has a mild seasoning.

Once cooked, allow it to cool slightly. Line a brownie tin or baking tray with parchment paper. Transfer the cooked sticky rice into the tray and press it down firmly to create an even, uniform layer.

Use the back of a spoon or a spatula to smooth the surface. The rice needs to be compact so it holds its shape when cut and fried. Place the tray in the refrigerator until the rice becomes firm.

Once the rice is firm, lift it out of the tray using the parchment paper. Cut it into neat squares. Try to keep the pieces even so they fry uniformly and look elegant when plated. Heat oil in a pan.

Fry the sticky rice squares until golden brown and crisp on the outside. Turn them gently so all sides get a beautiful color. Once fried, place them on kitchen paper to remove excess oil.

In a bowl, add the drained tuna, labneh, mayonnaise, spring onions, chopped peppers, garlic, salt, and black pepper.

Mix everything well until it becomes soft, creamy, and slightly mushy. The texture should be smooth enough to pipe but still have a little bite from the peppers and spring onions. Transfer the tuna mixture into a piping bag.

Arrange the fried sticky rice squares on a serving plate. Pipe the tuna mixture neatly onto each square.

Drizzle with spicy sriracha mayo and a little extra mayo if desired. Finish with chopped spring onions and sesame seeds.

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