Spicy Tuna Crispy Rice (Nobu Copycat)
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!
Servings: 10
Calories: 172kcal
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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!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
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
Nutrition
Calories: 172kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
