Honey, let me tell you, there’s no feeling like surprising people by saying, “We’ve got Nobu at the house!”and there really is Nobu at the house!
I’ve been on a big date night at home kick lately. It’s cozy, it’s cheaper, and honestly, I like making our favorite things at home. Besides...have y'all seen restaurant prices lately? Lord have mercy.
The one thing I've been obsessed with is that crispy rice with spicy tuna appetizer from Nobu. But honey, it's $40 for a plate of 'em. Nope, I'm making it myself.
Same crispy rice, same creamy spicy tuna, just a whole tray of them instead of a few to share. Now it’s one of our go-tos for sushi night or when we just want to bring something a little extra to a fancy holiday party.
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Spicy Tuna and Crispy Rice
This dish comes together in two parts: the rice and the tuna. I press short-grain sushi rice into a tray, chill it until it’s nice and firm, then cut out little circles with a biscuit cutter and pan-fry them until they’re golden brown and delicious on the outside.
The spicy tuna is super straightforward, just chopped sushi-grade tuna with a mix of mayo, sriracha, a splash of sesame oil, and a few other things to give it some balance.
If it seems intimidating, I got you covered with step-by-step photos and instructions so you'll end up with restaurant-worthy dishes every time!
TL;DR Why You'll Love this Recipe
- It actually gets crispy. Like, really crispy - We press and chill the sushi rice before frying, so it holds together and fries up with that perfect golden crust (no soggy, falling-apart rice cakes here).
- Each bite is flavorful, not flat - A lot of recipes stop at mayo and sriracha, but we build layers with sesame oil, rice vinegar, mirin, scallions, and just the right amount of heat. The result? A creamy spicy tuna topping and flavorful sushi rice that is absolutely craveable.
- Great for make-ahead prep and easy to serve - The rice can be made a day or two in advance, and the tuna comes together in minutes. Perfect for holiday parties, sushi night at home, or an elevated date night appetizer.
- Makes way more than the restaurant and just as good. - This Nobu-style crispy rice and spicy tuna recipe gives you a full tray of those craveable sushi-inspired bites without the price tag or the tiny portion.
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
Spicy Tuna Ingredients
- Sushi-Grade Ahi Tuna – Look for sushi- or sashimi-grade at the seafood counter or a Japanese market. It should be bright pink and firm, never mushy. High-quality tuna makes a huge difference in both taste and texture.
- Toasted Sesame Oil – This adds nutty, roasted depth that balances out the creaminess of the mayo. Make sure it says “toasted”, regular sesame oil won’t give the same flavor.
- Sriracha – A chili-garlic hot sauce that adds heat and a little tang. It’s the backbone of restaurant spicy mayo...besides the mayo, anyway. Start with a small amount and taste as you go.
- Kewpie Mayonnaise – A Japanese-style mayo that’s richer and more savory than American mayo, thanks to egg yolks and a touch of MSG. You’ll usually find it in a squeeze bottle with a red cap and a little baby mascot at Asian grocery stores.
Crispy Rice Ingredients
- Sushi Rice – Short-grain Japanese rice is key for that sticky, sturdy texture. Rinse it well before cooking to remove excess starch, that's so important to making good sushi rice!
- Rice Vinegar – Used to season the rice without overpowering it.
- Mirin – A sweet Japanese cooking wine that adds subtle depth and helps the seasoning cling to the rice. Look for it near the soy sauce at most grocery stores, it's also labeled 'aji-mirin'.
- Salt and Sugar – Just a pinch of each balances the vinegar and brings out the natural flavor of the rice.
- Vegetable Oil – Choose a neutral, high-heat oil like vegetable or canola. It gives the rice that crisp, golden crust without adding any competing flavors.
How to Make Spicy Tuna Crispy Rice Appetizers
Make the Spicy Tuna
Step 1 | Mince the tuna. Finely chop your sushi-grade ahi tuna; think tiny, almost minced pieces. This helps the tuna mix smoothly with the sauce and sit neatly on each rice bite.
Step 2 | Stir up the spicy mayo. In a small bowl, mix together Kewpie mayonnaise, sriracha, and toasted sesame oil. You’re going for a creamy, slightly spicy base that brings everything together.
Step 3 | Combine and chill. Fold the mayo mixture into the tuna gently so it stays tender and doesn't end up turning into a paste. Cover and refrigerate until you’re ready to serve.
Make the Crispy Sushi Rice
Step 4 | Cook and season the rice. Cook short-grain sushi rice with a bit of salt (a rice cooker is great here). While it’s still warm, season with rice vinegar, mirin, and sugar to get that classic sushi rice flavor.
Step 5 | Pack and chill. Line a 9x13-inch baking dish with plastic wrap, then press the rice in firmly to form an even ½-inch layer. Cover with another layer of plastic wrap, press it down with a second baking dish, and chill overnight so it sets into perfect, fry-ready cakes.
Step 6 | Cut into squares (or rounds).
Remove the top dish and plastic wrap, then cut the chilled rice into bite-sized squares or rounds using a biscuit cutter, which I prefer for even cooking. These are your rice cakes!
Step 7 | Fry just before serving. In a heavy-bottomed skillet, heat about 1 inch of neutral oil (like vegetable or canola) over medium-high heat.
Fry the rice cakes in batches until golden brown and crispy on both sides, about 2–3 minutes per side. Remove them with a spider and drain on paper towels.
Serving
Top each crispy rice cake with a spoonful of spicy tuna, then garnish however you’d like—thin slices of avocado, chopped scallions or chives, a sprinkle of sesame seeds, or furikake for extra umami. Serve as a sushi-style canapé or appetizer platter.
Variations
- Swap the Tuna – Not into raw fish? Use sushi-grade salmon instead, or go cooked with chopped shrimp in a pinch. Just keep the flavor balance the same.
- Crispy Rice Cakes – Make larger patties instead of small bites and serve them open-faced for an elegant plated appetizer or light lunch.
- Spicy Crab Style – Imitation crab or real lump crab mixed with spicy mayo gives California roll energy.
- Avocado Upgrade – Add a slice of avocado under the tuna for creaminess, or mash it with a little lime juice and salt for a quick avocado layer.
- Extra Heat – Top with a thin slice of jalapeño, a drizzle of chili oil, or a sprinkle of togarashi if you like it hot.
Chef's Tips
- Press the Rice Firmly – Don’t be shy when pressing it into the pan, you want it compact so it holds its shape while frying.
- Chill Time Matters – Cold rice is easier to cut, holds together better, and crisps up evenly. Give it at least 2 hours in the fridge, or chill overnight.
- Use a Wet Biscuit Cutter or Knife – When cutting the rice, lightly wet your biscuit cutter or knife to keep it from sticking. I used a tiny biscuit cutter from my set for consistently sized rice cakes.
- Shallow Fry for Control – A shallow layer of oil in a cast iron skillet gives you that crisp texture without deep-frying.
- Don’t Overwork the Tuna – Fold in the sauce gently so the texture stays soft and clean, not mushy.
Make Ahead + Storage Instructions
Make Ahead
- Rice: Press and chill the rice up to 2 days ahead. Cut into squares and keep covered in the fridge until ready to fry.
- Tuna: Mix the sauce and chop the tuna separately, then combine just before serving for the best texture.
Storage:
- Leftover rice cakes: Store fried crispy rice in an airtight container in the fridge for up to 2 days. Re-crisp in a hot pan or air fryer.
- Spicy tuna: Best eaten fresh, but can be stored tightly covered in the fridge for up to 1 day.
Equipment I Used
More Restaurant Bites to Obsess Over
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Spicy Tuna Crispy Rice Recipe (Nobu Copycat)
Ingredients
For the Crispy Rice
- 1½ cups uncooked sushi rice, short-grain Japanese rice
- 1¾ cups water, for cooking rice
- ½ teaspoon kosher salt
- 2 tablespoon rice vinegar
- 4 teaspoon mirin
- 2 teaspoon granulated sugar
For the Spicy Tuna
- 12 oz sushi-grade ahi tuna, finely minced
- 3 tablespoon Kewpie mayonnaise
- 2 teaspoon sriracha, adjust to taste
- 1 teaspoon toasted sesame oil
For Frying + Serving
- Vegetable oil, for shallow frying
- Optional toppings, avocado slices, chopped scallions or chives, sesame seeds, furikake, thinly sliced jalapeño
Instructions
Cook the Sushi Rice
- Rinse the rice thoroughly under cold water until the water runs clear to remove the starch. Cook the rice in a rice cooker with the water and salt until done. While the rice is still warm, gently stir in the rice vinegar, mirin, and sugar. Let cool slightly.1½ cups uncooked sushi rice, ½ teaspoon kosher salt, 2 tablespoon rice vinegar, 4 teaspoon mirin, 2 teaspoon granulated sugar
- Line a 9x13-inch baking dish with plastic wrap and press the rice in an even ½-inch thick layer. Cover the top with plastic wrap and press firmly with another dish. Chill for at least 4 hours, preferably overnight.
Make the Spicy Tuna
- In a bowl, mix the Kewpie mayo, sriracha, and sesame oil. Fold in the finely chopped tuna until coated. Cover and chill until ready to serve.12 oz sushi-grade ahi tuna, 3 tablespoon Kewpie mayonnaise, 2 teaspoon sriracha, 1 teaspoon toasted sesame oil
Fry the Rice
- Remove the top dish and plastic wrap. Cut the chilled rice into squares or rounds using a wet knife or a small biscuit cutter.
- Heat 1 inch of vegetable oil in a skillet over medium-high heat. Fry the rice cakes in batches, 2–3 minutes per side, until golden and crispy. Drain on paper towels.Vegetable oil
Serving
- Top each crispy rice bite with a spoonful of spicy tuna. Garnish with scallions, avocado, sesame seeds, furikake, or jalapeño, and serve immediately.Optional toppings
Recipe Notes
Chef's Tips
- Rinse your rice - Always rinse the rice 3–5 times until the water runs mostly clear. This removes excess starch and helps the rice cook up sticky but not gummy.
- Use a Wet Biscuit Cutter or Knife – When cutting the rice, lightly wet your biscuit cutter or knife to keep it from sticking. I used a tiny biscuit cutter from my set for consistently sized rice cakes.
-
- Don’t Overwork the Tuna – Fold in the sauce gently so the texture stays soft and clean, not mushy.
Make Ahead + Storage Instructions
Make Ahead- Rice: Press and chill the rice up to 2 days ahead. Cut into squares and keep covered in the fridge until ready to fry.
- Tuna: Mix the sauce and chop the tuna separately the night before, then combine just before serving for the best texture.
- Leftover rice cakes: Store fried crispy rice in an airtight container in the fridge for up to 2 days. Re-crisp in a hot pan or air fryer at 400 degrees F for a minute or two.
- Spicy tuna: Best eaten fresh, but can be stored tightly covered in the fridge for up to 1 day.
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