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Prep 10 minutesmins
Cook 15 minutesmins
Total 1 hourhr25 minutesmins
This delicious Nobu style spicy tuna crispy rice appetizer is made with crispy rectangles of seasoned sushi rice, fresh avocado slices, and a dollop of deliciously creamy, umami flavored, spicy ahi tuna with a slice of jalapeño for an extra kick!
Spicy tuna crispy rice is having its moment right now. When I had spicy tuna crispy rice for the first time, it was love at first bite!
The spicy, creamy ahi tuna and fresh avocado contrasted perfectly with the crunchy, crispy flavored sushi rice. This appetizer is popping up everywhere after its viral popularity from Nobu. However, at $11 per piece of Spicy Tuna Crispy Rice, I knew this mouthwatering dish could be savored at home for a fraction of the price!
Now you can make as much of this Japanese appetizer as you’d like with this Nobu copycat spicy tuna crispy rice recipe.
Spicy tuna crispy rice is a popular appetizer commonly served at Japanese sushi restaurants, like Nobu. At Nobu, the spicy tuna is pureed with the spicy mayo and dolloped onto the deep-fried crispy rice. It is topped with a small piece of avocado, a slice of pepper, and a drizzle of sauce. They’re conveniently bite-sized but tend to be a bit messy to handle.
I’ve opted to have the tuna minced as it holds it shape better and doesn’t fall off as easy as the pureed Nobu style. Instead of a sauce, all of the flavor is mixed into the minced spicy tuna to make these bites less messy. This way you can enjoy all the flavor without the hassle.
Ingredients
This spicy tuna crispy rice recipe uses only a few simple ingredients you can find at your local Japanese or Asian grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Seasoned Rice
Sushi Rice: also known as short-grain sushi rice that is plump, firm, and slightly sticky, making it ideal for shaping and frying. You can learn how to make the perfect sushi rice here.
Salt: to season the rice.
Rice Vinegar: adds gentle seasoning and acidity to the rice.
Granulated Sugar: to sweeten the rice.
Sesame Oil: adds a layer of nutty flavor.
Spicy Tuna
Ahi Tuna: Use high-quality sushi-grade or sashimi-grade ahi tuna. If you prefer salmon, check out our crispy rice salmon.
Japanese Kewpie Mayonnaise is a sweeter, umami-flavored mayonnaise made only from egg yolks, for a richer mouthfeel. Alternatively, you can use regular mayonnaise as well.
Sriracha: adds the spicy heat to the salmon. You can adjust the sriracha based on your spice preference. Alternatively, you can use sambal oelek for a bit of added heat.
Soy Sauce: adds a touch of saltiness to break up the rich, creamy flavors.
Sesame Oil: adds a hint of nuttiness.
Lime Juice: adds a bit of acidity to the spicy tuna, brightening the flavor.
Garnishes
Avocado
Toasted Sesame Seeds
Minced chives
Jalapeno slices
How to Make Spicy Tuna Crispy Rice
Here are the step-by-step instructions for how to make this easy spicy tuna crispy rice recipe for a fraction of the cost!
In a small bowl, mix the rice vinegar, sugar, and sesame oil. Once the rice is cooked, mix the seasonings with the rice.
Mold the sushi rice on a small square baking tray lined with plastic wrap into a 1/2-inch-thick square block. Wrap and refrigerate for at least 1 hour or overnight. Or freeze for 30-40 minutes.
Cut the rice into bite-sized pieces.
In a medium skillet, heat about 1/2 to 3/4 cup of vegetable oil over high heat until hot. Gently, place the rice into the pan, leaving about 2 inches in between each piece. Cook on medium-high heat for about 3 minutes, then flip and cook for 2-3 minutes more. Remove from the pan and place on a wire rack placed over a lined baking sheet.
Spicy Tuna
In a mixing bowl, mix the chopped tuna, kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
Assemble
Add sliced avocado pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives or scallions, and a jalapeno or serrano pepper slice.
Expert Tips
Wash your rice! Washing your rice is always a vital step before cooking rice. If you don’t wash your rice, the excess starch will gelatinize, making the grains extra sticky and mushy.
Pack the rice. When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You don’t want any large air bubbles that will make the rice fall apart when you fry it.
Chill the rice. You will need to chill the rice block in the refrigerator for 1-24 hours, or in the freezer for 30-45 minutes. The longer you chill the rice, the easier it is to slice.
The oil needs to be hot before adding the rice. Test the oil’s readiness by dropping one grain of rice; if it sizzles immediately, the oil is ready. It should be around 350°F.
Crispy rice guide. Check out our in-depth crispy rice recipe for more tips and tricks.
Cool the rice on a wire rack. After the rice is done, transfer it to a wire rack, drain any excess oil, and let it cool to prevent the pieces from getting soggy.
Storage Instructions
It is best to eat the crispy rice tuna fresh. However, you can store the leftover spicy tuna crispy rice separately in 2 airtight containers in the refrigerator for up to 2 days.
Reheat: bake or air fry the crispy rice at 400°F until warm, about 5-8 minutes.
Pairing Suggestions
You can serve this spicy tuna crispy rice as an appetizer or a snack with the following pairing suggestions
Most grocery stores will sell sushi-grade tuna in their refrigerated seafood section. Ideally, if you are located near a Japanese grocery store, I would purchase it from there. Make sure the tuna is vibrant in color and has today’s date on the packaging.
Can I adjust the spiciness of the spicy tuna?
Yes! You can reduce the spiciness by adding less sriracha or using sambal oelek.
What kind of rice is best for crispy rice?
The ideal rice for sushi is short-grain sushi rice. This rice is plump, sweet, and slightly sticky, which will stick together, hold its shape nicely, and be crisp on the outside yet soft on the inside when pan-fried.
This delicious spicy tuna crispy rice appetizer is made with crispy rectangles of seasoned sushi rice, fresh avocado slices and a dollop of deliciously creamy, umami flavored, spicy ahi tuna with a slice of jalapeño for an extra kick!
1tablespoonsoy saucefor sushi and sashimi preferred
2teaspoonssesame oil
1-2teaspoonlime juiceto taste
Garnish
avocadothinly sliced
toasted sesame seeds
chives or scallionsminced
jalapeño or serrano peppersliced
Instructions
Crispy Rice
Prepare the rice. Thoroughly rinse the rice 4-5 times until the water turns clear. Add the water and salt. Mix and cook the rice in a rice cooker.
Add in flavoring. In a small bowl, mix the rice vinegar, sugar, and sesame oil until the sugar dissolves. Once the rice is cooked, transfer the mixture to a large bowl and toss until combined with the rice.
Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap, and shape it into a 1/2-inch-thick square block. Wrap and refrigerate for at least 1 hour or overnight. You can also freeze it for about 30 minutes. You want to chill the rice so that it is easy to cut into cubes.
Cut the rice. Once the rice has chilled, cut the rice into bite-sized rectangles.
Pan fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to form an even thin layer in your skillet) on high heat for about 30 seconds. Gently, place the rice into the pan, leaving about 2 inches in between each piece. Be careful, the oil may splatter. Cook on medium-high heat for about 3 minutes or until golden brown, and then flip and cook for an additional 2-3 minutes. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
Spicy Tuna
Mix the ingredients. In a medium mixing bowl, add your chopped tuna, Kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Mix until thoroughly combined.
Assemble
Assemble. Add thinly sliced avocado pieces on top of the crispy rice. Then place 1-2 tablespoons of spicy tuna on top. Garnish with toasted sesame seeds, minced chives or scallions, and a jalapeño or serrano pepper slice.
Video
Notes
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agencies regarding food safety recommendations.See the Expert Tips section for more guidance.
I’ve made this several times for different parties and it is ALWAYS the favorite appetizer!!!! So delicious – and very impressive – without being over complicated. The directions are clear and easy to follow! A definite “Rave” 😉
I don’t recommend adding the seasoning until after the rice is cooked. Cooking the rice vinegar with the rice may dilute its flavor and potency, and you may not be able to taste it once it’s cooked. I haven’t personally tried it, but please feel free to test it out to see if it works for you.
I make this recipe at least once a month if not more. Love it, it’s easy to make and I always have extra rice left over that I keep in the freezer for the next time.
Hi Rossana,
It is best served the same day. You can make the spicy tuna part a day in advance. However, you will be taking the risk that the fish may turn bad. The rice may turn hard in the refrigerator after frying and then refrigerating overnight. You can always keep your rice refrigerated before frying in advance and then fry and assemble the day of.
I have not personally tried baking it but it sounds like it could work if you brush a bit of oil on the rice before baking. However, you may need to check on it periodically to make sure the rice does not dry out too much and become hard to eat.
Hi! I’m assuming I’m mixing the 1 teaspoon salt with the rice vinegar, sugar and sesame oil in step 2? The salt was listed as a ingredient, but not mentioned in the steps and I just want to make sure!
Thank you!
Hi! You should use sesame oil to season the rice but regular vegetable oil or canola oil (or any other oil with a high smoke point) to fry the crispy rice!
I’m sorry that it came out super hard! The oil temperature may have been too hot for the 3 minutes that she may have cooked it for or the rice was not as thick as how I made mine. Sometimes relying on the set time may not yield the right results since oil temperatures and rice thickness will vary. You will have to keep a close eye on when to remove the rice it may take a few batches of trial and error. Keep in mind that the rice will continue to cook even when it is pulled out of the oil so you may have to remove the rice slightly before you may think it looks golden brown. I hope this helps!
The picture of cutting the rice shows 32 pieces, but the recipe says 12 pieces. In an attempt to prevent making too much for a group of 20, how many pieces can i expect from the recipe? Thanks
Hi Joseph,
This ultimately depends on the size that you cut and shape your rice. I shaped my rice in a 9×9 baking pan, which is about 1/2 inch deep, creating 32 small pieces when I divided it up. For larger rectangles, you will yield fewer pieces.
Can you use a Masubi press to make the rectangles? Put Saran Wrap below, place press in middle, fill with rice, press, remove press, wrap up in Saran Wrap and freeze until needed…pull out how many you want to cook and keep the rest for a latter snack, dinner etc. Will be making and topping with Korean marinated egg for snack.
Would it be possible to cook the tuna somehow? I have medical issues that don’t allow me to have raw anything, yet I know I love this kind of stuff because of a local restaurant several years ago.
I’ve made this several times for different parties and it is ALWAYS the favorite appetizer!!!! So delicious – and very impressive – without being over complicated. The directions are clear and easy to follow! A definite “Rave” 😉
I’m so glad you love this recipe! I can’t wait to hear which ones you try next 😋
Can I put in the sushi seasoning along with my rice and cook it all together? Thanks
I don’t recommend adding the seasoning until after the rice is cooked. Cooking the rice vinegar with the rice may dilute its flavor and potency, and you may not be able to taste it once it’s cooked. I haven’t personally tried it, but please feel free to test it out to see if it works for you.
I make this recipe at least once a month if not more. Love it, it’s easy to make and I always have extra rice left over that I keep in the freezer for the next time.
I am SO happy that you love this recipe!
Can I make this a day in advance?
Hi Rossana,
It is best served the same day. You can make the spicy tuna part a day in advance. However, you will be taking the risk that the fish may turn bad. The rice may turn hard in the refrigerator after frying and then refrigerating overnight. You can always keep your rice refrigerated before frying in advance and then fry and assemble the day of.
Delicious! I have fried the rice and air fried the rice. We love it air fried! Either way it is delicious! Thank you!
Could the rice be formed into a cup cake pan and baked instead of frying?
I have not personally tried baking it but it sounds like it could work if you brush a bit of oil on the rice before baking. However, you may need to check on it periodically to make sure the rice does not dry out too much and become hard to eat.
I make this a couple times a month! Love it!! I usually make a smaller amount of spicy tuna, and freeze any extra rice squares.
I’m so glad you love it! I can’t wait for you to share it with more friends and family!
I have made this recipe at least 5 time. It’s always a hit when friends come over. Everyone is so impressed with how “restaurant quality” this is!
I love that! I’m so happy you and your friends enjoy it!
Hello, I was wondering if you could tell me which brand of cutting board you used in your blog post? I appreciate your help with this. Thank you!
Hi! We got this cutting board at TJ Max! Sorry, I’m not exactly sure what the brand is.
This was DELICIOUS. I’m definitely making this again for my next get together with friends or family
I’m so glad you enjoyed it! 🙂
Hi! I’m assuming I’m mixing the 1 teaspoon salt with the rice vinegar, sugar and sesame oil in step 2? The salt was listed as a ingredient, but not mentioned in the steps and I just want to make sure!
Thank you!
Just kidding, I missed it
So delicious!!! I’ve already made this 3 times!
Hi! I’m going to try this tonight. Should I use toasted sesame oil or regular? Thank you
Hi! You should use sesame oil to season the rice but regular vegetable oil or canola oil (or any other oil with a high smoke point) to fry the crispy rice!
My wife tried making this recipe and the rice came out super hard and to crispy what do you think she did wrong
I’m sorry that it came out super hard! The oil temperature may have been too hot for the 3 minutes that she may have cooked it for or the rice was not as thick as how I made mine. Sometimes relying on the set time may not yield the right results since oil temperatures and rice thickness will vary. You will have to keep a close eye on when to remove the rice it may take a few batches of trial and error. Keep in mind that the rice will continue to cook even when it is pulled out of the oil so you may have to remove the rice slightly before you may think it looks golden brown. I hope this helps!
The picture of cutting the rice shows 32 pieces, but the recipe says 12 pieces. In an attempt to prevent making too much for a group of 20, how many pieces can i expect from the recipe? Thanks
Hi Joseph,
This ultimately depends on the size that you cut and shape your rice. I shaped my rice in a 9×9 baking pan, which is about 1/2 inch deep, creating 32 small pieces when I divided it up. For larger rectangles, you will yield fewer pieces.
Can you use a Masubi press to make the rectangles? Put Saran Wrap below, place press in middle, fill with rice, press, remove press, wrap up in Saran Wrap and freeze until needed…pull out how many you want to cook and keep the rest for a latter snack, dinner etc. Will be making and topping with Korean marinated egg for snack.
Yes you can definitely use a musubi press to make the crispy rice squares. That sounds like a delicious snack!
Would it be possible to cook the tuna somehow? I have medical issues that don’t allow me to have raw anything, yet I know I love this kind of stuff because of a local restaurant several years ago.
Great recipe! I made and enjoyed these tremendously!
We’re so happy you enjoyed it! We can’t wait for you to share it with family and friends 🙂
Yes, you could definitely opt for seared ahi tuna instead and simply make the spicy tuna sauce to spread onto the cooked tuna 🙂