Crispy Rice with Spicy Tuna (Nobu Copycat)

spicy tuna crispy rice bite topped with jalapeno and sesame seeds

Crispy Rice with Spicy Tuna (Nobu Copycat)

Crispy rice with spicy tuna is a restaurant-style appetizer made with seasoned sushi rice that’s packed, chilled, and pan-fried until golden and crunchy, then topped with creamy, spicy tuna. Inspired by Nobu’s iconic dish, this at-home version relies on a simple but essential technique – compressing and chilling the rice before cooking so it fries evenly and holds its shape. The result is crispy on the outside, tender on the inside rice that can support the rich tuna topping, creating that signature contrast of crunch and creaminess every time!

Prep Time15

Cook Time16

Chilling Time1

Total Time1 31

Course: Appetizer, Main Course, Snack

Cuisine: Japanese

Keyword: crispy rice with spicy tuna

Servings: servings

Author: Jean Choi

Ingredients

Crispy Rice

3 cups cooked sushi rice about 1½ cup dry
2 tbsp rice vinegar
2 tsp granulated sugar
Avocado oil or any neutral flavored oil, for frying

Spicy Tuna

8 oz sushi or sashimi grade tuna finely diced
2 tbsp mayonnaise I recommend Japanese mayo like Kewpie
1 tbsp sriracha more or less, to taste
2 tsp soy sauce or tamari sauce, for gluten free
1 tsp sesame oil
1 tsp rice vinegar
2 tbsp green onions thinly sliced

Other Toppings

1 avocado thinly sliced
1-2 jalapeño peppers thinly sliced
Sesame seeds black and/or white

Instructions

If the rice isn't fresh, heat in the microwave until hot. Add rice vinegar and sugar and stir together.
3 cups cooked sushi rice, 2 tbsp rice vinegar, 2 tsp granulated sugar
Line an 8x8 dish with a plastic cling wrap and press the seasoned rice tightly to pack evenly into the pan.
Cover with the cling wrap and chill in the refrigerator for at least 3 hours. To cut down on time, you can freeze for 30 minutes-1 hour.
While the rice is chilling, prepare the spicy tuna by combining all ingredients in a bowl and mixing together. Taste to adjust seasoning. Cover, and set aside in the fridge while you fry the rice.
8 oz sushi or sashimi grade tuna, 2 tbsp mayonnaise, 1 tbsp sriracha, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 2 tbsp green onions
Carefully remove the rice from the pan, then slice into mini rectangles with a sharp knife. I made 24 rectangles - 6 strips, each cut into 4 pieces.
Heat avocado oil in a thin layer in a pan over medium high heat. Once the oil is sizzling hot, add the rice squares in a single layer without overcrowding the pan. Pan fry for about 3-4 minutes until golden and crispy, then flip gently and repeat.
Avocado oil
Remove from the pan and place on a paper towel. Pan fry the rest of the rice squares.
Assemble: Add sliced avocado on top of the crispy rice. Top with about 2 teaspoons of spicy tuna. Sprinkle with sesame seeds, then add a jalapeño slice on top. Enjoy!
1 avocado, 1-2 jalapeño peppers, Sesame seeds

Video

Notes

Use sushi-grade or sashimi-grade tuna from a trusted source for this crispy rice recipe. Look for fish clearly labeled for raw consumption, or ask your fishmonger which cuts are best for eating uncooked.
Pack the rice very firmly before chilling. The first time I made these, I didn’t compress the rice enough, and flipping them was a mess! Chilling and packing it tightly solved that instantly.
Let the rice chill fully before slicing and frying. Cold, compact rice crisps up better and flips more easily in the pan.
“Sushi-grade” isn’t a regulated term, so the most important factor is buying very fresh tuna from a trusted fishmonger. Let them know you plan to eat it raw and ask which cuts are best for that purpose. Always keep the tuna cold and use it the same day for the best texture and flavor.

Storage & Make-Ahead Tips

This dish is best enjoyed fresh while the rice is hot and crisp. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days, keeping in mind the rice will soften over time.
You can prep parts of this crispy rice with spicy tuna recipe in advance, which makes it great for entertaining. The rice can be packed and chilled up to 24 hours ahead, then sliced and pan-fried just before serving. For the best texture, mix the spicy tuna shortly before assembling and fry the rice fresh so it stays hot and crisp.

Nutrition