Spicy Tuna Crispy Rice Recipe (Nobu Copycat)

three spicy tuna on crispy rice appetizers

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Spicy Tuna Crispy Rice Recipe (Nobu Copycat)

These spicy tuna crispy rice bites are the ultimate sushi appetizer: golden, pan-fried sushi rice with a crunchy crust, topped with creamy, spicy tuna that’s full of bold flavor just like at the restaurant!

This recipe is perfect for holiday parties, New Year’s Eve dinners, summer sushi nights, or date night with a little bubbly.

Prep Time15

Cook Time1

Chill Time4

Total Time5 15

Course: Appetizer

Cuisine: Asian-American

Servings: servings

Calories: 190kcal

Author: Eden Westbrook

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

Notes

Makes about 40 crispy rice cakes.

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.
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 the night before, 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 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.

Nutrition