Spicy Tuna Crispy Rice are little bites of heaven and crazy easy to make! Picture golden crispy rice squares, topped with a creamy spicy tuna mixture that are sure to impress everyone!
Trust me when I say this Spicy Tuna Crispy Rice will become your new obsession! This recipe is actually a Nobu copycat, which is a popular fancy Japanese restaurant chain located all over the world. I’ve been lucky enough to visit a few Nobu restaurants through my travels over the years, and order this dish every single time. It's been trending all over Tiktok and social media, so let's make them at home!
Crispy squares of sushi rice are fried to golden perfection then topped with a sashimi tuna mixture in a creamy spicy dressing, and the signature jalapeño slice on top for an extra kick….ahhhh YUM! They're little flavor bombs in every bite and so hard to stop at one. I love to pair them with my special dipping sauce to make them even better.
Great to serve as an appetizer at a dinner or party, that will impress everyone! They look and taste restaurant quality for a fraction of the price. If you’re not a fan of raw tuna, you can also make it with a spicy salmon mixture too.
Table of Contents
Recipe Highlights
- Easy to Make: Restaurant quality with simple steps to make it
- Flavor Bomb: Packed with flavor, crunch and a spicy kick
- No Waste Recipe: Use your leftover sushi rice to make the perfect little crispy rice squares
What is Crispy Rice?
Crispy rice transforms plain sushi rice into golden crunchy rice squares perfect to top with your preferred mixture. Once the rice has been cooked, it’s compacted into a dish, cooled in the fridge or freezer, sliced into squares and fried until golden brown and crispy.
What is Spicy Tuna Crispy Rice?
Spicy tuna crispy rice is a mouth watering appetizer made popular through the famous Japanese restaurant chain Nobu. Golden crispy rice squares are topped with a spicy and creamy tuna sushi mixture...YUM!
Ingredients and Substitutions
- Japanese sushi rice is the preferred rice to use for it's unique sticky texture. It’s a short grain rice which is cooked, seasoned, pressed, then sliced and fried to become golden and crispy rice squares
- Sushi grade ahi tuna, make sure to use sashimi or sushi grade tuna. This means it's safe to eat whilst it’s still raw. You can easily swap for salmon or even canned tuna, or you can experiment with plant based alternatives to keep it vegan. Just use the crispy rice cakes as the base and the toppings are endless
- Japanese kewpie mayonnaise is a traditionally used to make the spicy mayo mixture and known for its delicious creamy consistency. Swap for regular whole-egg mayo if needed
- Sriracha and soy sauce are added to the tuna to bring spice and umami. You can use chili oil or red pepper flakes for heat, and tamari for a gluten-free option
- Sesame oil is added for its nuttiness and depth of flavor, a little goes a long way
- Rice seasoning includes rice vinegar, salt and sugar to give the rice its unique flavor. You could buy pre-made sushi rice seasoning or sushi vinegar if needed
- Jalapeño alices are the signature topping adding heat and freshness. It can be skipped or swapped with another chilli
- Furikake is sprinkled on top for that classic sushi finish You can swap for sesame seeds
- Avocado slices are also commonly used as a topping. You can add a slice or smash it to have a creamy avocado texture
How to make Spicy Tuna Crispy Rice
Remake the popular Nobu dish at home in no time at all. As I don't own a rice cooker, this is my method on how to make sushi rice on the stovetop. Follow my simple steps below (note quantities are listed in the recipe card below)
Make Crispy Rice
Step 1: Rinse sushi rice ~5 times until the water runs clear. Cook with water over medium-high heat until boiling, then reduce to low-medium, cover and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes
Step 2: Mix sugar, rice vinegar and a pinch of salt in a small bowl. Transfer rice to a large bowl, pour over the dressing and gently fold to coat evenly
Step 3: Line a tray with plastic wrap and press the rice into an even, compact layer. Chill in the fridge for 3 hours or freeze for 1 hour until set
Step 4: Cut the set rice into even squares or rectangles using a sharp knife
Step 5: Heat oil in a skillet over medium-high heat and fry the rice pieces for a few minutes on each side until golden
Step 6: Rest on a cooling rack after frying to keep them crispy
Prepare Spicy Tuna and Assemble
Step 7: Dice tuna into small cubes and place in a bowl. Add kewpie mayo, sriracha, soy sauce and sesame oil
Step 8: Mix well with a spoon and adjust seasoning or spice to taste
Step 9: Assemble by adding a spoon of the spicy tuna on top of each crispy rice piece
Step 10: Top with furikake and a slice of jalapeño. Serve with my dipping sauce or soy sauce and enjoy!
Tips and Tricks
- Only use sushi or sashimi grade fresh tuna. This means it's safe to eat raw
- When seasoning the sushi rice, its best to use a wooden paddle or spatula when mixing the rice so the grains don’t break
- Ensure to press the rice firmly in the tray so its nice and compact before chilling so it sticks together nicely
- Don't overcrowd the pan when frying the rice squares. They can easily stick together so ensure there is space in between
- Add the creamy tuna mixture right before serving to keep the rice crunchy
Storage Instructions
- Store leftover crispy rice and spicy tuna mixture separately. The tuna can be stored in an airtight container in the fridge for 1-2 days from the day it was purchased. The crispy rice can stay for up to 3-4 days in the fridge
- Reheat crispy rice in a pan with a drizzle of oil or in the oven / air fryer until crispy
- Only freeze rice cakes before they have been fried for up to 3 months. Thaw overnight in the fridge then fry when ready to eat
FAQs
No not at all! Some other options are to use salmon or try a vegan or vegetarian option by using tofu or veggies. Canned tuna can also be used too
Yes it's recommended as sushi rice is quite sticky so it will stick together so its able to be sliced and fried
Once cooked and seasoned, make sure to tightly press and compact the rice into a container and refrigerate. The rice will then stick together after chilling
Yes! Make sure to generously spray the bottom of the air fryer with oil, then gently add the rice squares with enough space in between them. Spray all sides generously with oil and air fry at 400°F (200°C) for about 5-10 minutes until golden and crispy
More Sushi Recipes
More Japanese Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Spicy Tuna Crispy Rice photo on Instagram so I can share the love!
Recipe
Spicy Tuna Crispy Rice (Nobu Copycat)
Video
Ingredients
Crispy Rice
- 1 cup Japanese sushi rice
- 1 ½ cups water
- 1 teaspoon sugar
- 1 ½ tablespoon rice wine vinegar
- Pinch of sea salt
- 4 tablespoons neutral oil such as canola oil
Spicy Tuna Mixture
- 7oz / 200g fresh sushi grade ahi tuna
- 2 tablespoons Japanese kewpie mayonaise
- 1 tablespoon sriracha (adjust for your spice level)
- 2 teaspoons soy sauce
- 1 teaspoon Sesame oil
Garnish
- Furikake, jalapeño slices or avocado slices / smashed avocado
Instructions
Crispy Rice
- Rinse sushi rice well under water about 5 times until it’s almost clear and not murky. If using a rice cooker skip to step 3
- Add rice to a pot with the water and place on the stove over medium - high heat. Bring to a boil then reduce to a low - medium heat, place the lid on and simmer for 15 minutesOnce cooked, remove from the heat and leave the lid on to steam for 5 minutes
- In a small bowl add sugar, rice vinegar and a pinch of salt. Mix to combineTransfer the cooked sushi rice to a large bowl and pour over the rice vinegar mixture. Using a wooden paddle or spatula, gently mix into the rice so its all coated and seasoned well
- Line a tray or container with plastic wrap and transfer the rice to the tray. Flatten and press the rice with the back of the spoon to level the top to an even compact layerPlace in the fridge for 3 hours or in the freezer for 1 hour to set
- Once set, cut the rice with a sharp knife into even rectangles or squares
- Heat oil in a large pan over medium - high heat. Carefully place the rice squares into the pan ensuring they are not touching. Fry for a few minutes on each side until they’re golden brownAllow to rest on a cooling rack once cooked to keep crispy
Spicy Tuna Mixture
- Using a sharp knife, slice the tuna into small cubes and add to a large bowl
- Add the kewpie mayonnaise, sriracha, soy sauce and sesame oil, then mix together with a spoon. Taste for seasoning and spice level
- To assemble, add a spoon of the spicy tuna mixture to a square of crispy rice, sprinkle some furikake and top with a slice of jalapeño Dip into my dipping sauce or soy sauce and enjoy your Spicy Tuna Crispy Rice!
Notes
- Tuna – only use sushi or sashimi grade fresh tuna to ensure it’s safe to eat raw
- Sushi rice – use a wooden paddle or spatula when seasoning to avoid breaking the grains and press firmly into the tray so the grains stay intact and hold together after chilling
- Frying – don’t overcrowd the pan, leave space so the rice squares don’t stick together. Then transfer to a cooling rack so the rice stays crispy while you work in batches
Win says
These are so good! The crispy on the outside, soft on the inside rice is game changing.We used a bigger tray to set the rice so we needed to cut down frying time to retain some of the fluffiness inside. I'd say thicker is better.
They would make such an impressive dish if you're having people over and it's easy to prep ahead. I easily found Furikake at Coles and got fresh sashimi grade tuna from the local fish shop.
Perfect amount of spice for me but I'd cut down the sriracha if you're sensitive. It's so fresh and delicious, perfect for summer. I already can't wait to make it again.
Ayeh says
Your dish looked amazing dear! So happy to hear you loved it so much too lovely 🙂