If you have a soft spot for sushi and crave that perfect crunch combined with a spicy kick, the Spicy Tuna Crispy Rice (Nobu Copycat) Recipe is an absolute must-try. It brilliantly captures the irresistible combination of crispy, golden rice squares topped with a creamy, fiery tuna mixture that melts in your mouth. This dish isn’t just delicious; it’s a showstopper that brings an elegant restaurant favorite right into your kitchen with ingredients and steps that really make it approachable.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s building texture, balancing flavors, or adding that vibrant visual appeal. The ingredients list is simple yet essential for recreating that authentic Nobu vibe right at home.
- Sushi rice: Rinsed until water runs clear to get the perfect stickiness and texture for crispy squares.
- Water: Needed for perfectly cooked rice that holds its shape when fried.
- Salt: Enhances the overall flavor of the rice base.
- Rice vinegar: Adds a subtle tang and helps season the rice beautifully.
- Granulated sugar: Balances the vinegar’s sharpness with a delicate sweetness.
- Sesame oil: Just a touch brings out a nuttiness that lifts both rice and tuna flavors.
- Ahi tuna, sushi grade: The star ingredient, finely chopped for a tender, melt-in-your-mouth texture.
- Japanese Kewpie mayonnaise: Creamy richness that blends perfectly with the spicy tuna.
- Sriracha: The heat element that gives the signature spicy kick.
- Soy sauce: Preferably for sushi and sashimi, deepens umami notes in the tuna mix.
- Lime juice: Adds brightness and a fresh zing to balance the creamy and spicy elements.
- Avocado: Thin slices provide a buttery, cooling contrast on top.
- Toasted sesame seeds: For an extra layer of texture and nutty flavor garnish.
- Chives or scallions: Minced to provide a mild onion-like freshness.
- Jalapeño or serrano pepper: Thin slices add a lively, crisp heat for garnish.
How to Make Spicy Tuna Crispy Rice (Nobu Copycat) Recipe
Step 1: Prepare the Sushi Rice
Start by thoroughly rinsing 1.5 cups of sushi rice under cold water until the water runs clear — this washes away excess starch and prevents the rice from becoming gummy. Cook the rice with 2 cups of water in a rice cooker or on the stove. Once cooked, season it immediately with a mixture of 1 teaspoon salt, 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil. Fold gently to combine and let the rice cool to room temperature, which helps it firm up for frying.
Step 2: Form and Crisp the Rice Squares
Once the sushi rice has cooled, gently shape it into small rectangles or squares using a mold or your hands. Heat a non-stick skillet with a little oil over medium heat, then fry the rice squares until they develop a beautiful, golden-brown crust on all sides. This crispiness is the heart of the texture contrast in the recipe—don’t rush it! After frying, drain on paper towels to remove excess oil.
Step 3: Prepare the Spicy Tuna Topping
For the filling, finely chop 1 pound of sushi-grade ahi tuna. In a bowl, combine the tuna with 3 tablespoons of Japanese Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and lime juice added gradually until you find your perfect balance of brightness and heat. Mixing thoroughly ensures each bite bursts with creamy, spicy, and savory flavors.
Step 4: Assemble the Spicy Tuna Crispy Rice (Nobu Copycat) Recipe
Top each crispy rice square with a generous spoonful of the spicy tuna mixture, pressing it lightly so it adheres well but stays fluffy. Garnish with thin slices of avocado, a sprinkling of toasted sesame seeds, minced chives or scallions, and a few slices of jalapeño or serrano pepper for that final pop of color and heat.
How to Serve Spicy Tuna Crispy Rice (Nobu Copycat) Recipe
Garnishes
Fresh garnishes are essential for enhancing both the flavor and aesthetic of this dish. The creaminess of avocado provides a cooling effect against the spicy tuna, while the toasted sesame seeds add a delightful crunch and nuttiness. A scattering of chives or scallions unveils a fresh, bright aroma, and the thin chili slices serve as a visual cue for the heat that awaits.
Side Dishes
To round out your meal, consider light and vibrant sides like a simple cucumber salad with rice vinegar dressing or seaweed salad. These fresh accompaniments help cleanse the palate and complement the richness of the Spicy Tuna Crispy Rice (Nobu Copycat) Recipe flawlessly. Alternatively, a miso soup can bring warmth and depth, tying everything together beautifully.
Creative Ways to Present
Presentation is a joyful part of this recipe. Consider serving the crispy rice squares on a long rectangular platter with drizzles of spicy mayo or unagi sauce artistically zigzagged for added flair. Arrange the garnishes with contrasting colors to please the eye, and maybe even sprinkle edible flowers or microgreens to elevate the visual wow factor when hosting guests.
Make Ahead and Storage
Storing Leftovers
Since the crispy rice loses its texture quickly, store leftover spicy tuna mixture separately in an airtight container in the refrigerator for up to 24 hours. Keep the fried rice squares in another container lined with paper towels to help absorb moisture, but know that freshly crispy is always best.
Freezing
Due to the texture of the rice and the raw tuna mixture, freezing is not recommended. The crispy texture won’t survive the freezing process well, and thawing raw fish can cause safety concerns and affect flavor and texture negatively.
Reheating
Reheat any leftover rice squares in a hot, dry skillet to attempt restoring some of their crispiness, but avoid using the microwave as it will make them soggy. Spoon on fresh spicy tuna topping only after reheating to enjoy the recipe close to its original form.
FAQs
Can I use a different type of fish for the spicy tuna?
Absolutely! While ahi tuna is preferred for its texture and flavor, you can substitute with other sushi-grade fish such as yellowtail or salmon. Just make sure it’s fresh and finely chopped for the best results.
How spicy is this Spicy Tuna Crispy Rice (Nobu Copycat) Recipe?
The spice level mostly comes from Sriracha and chili peppers in the garnish. You can easily adjust it to your liking by reducing or increasing these ingredients, or by omitting the chilies entirely if you prefer mild dishes.
Is it difficult to make the crispy rice at home?
Not at all! The crispy rice might seem intimidating, but with careful cooking and a bit of patience frying it until golden, you’ll get a wonderfully crunchy base to pair with the spicy tuna.
Can I prepare the spicy tuna mixture in advance?
Yes, you can prepare the tuna mixture a few hours ahead of time and keep it refrigerated. This allows the flavors to meld together nicely. Just keep it cold and assemble just before serving to maintain freshness.
What should I serve with this dish at a dinner party?
Serving Spicy Tuna Crispy Rice (Nobu Copycat) Recipe with light sides like seaweed salad, edamame, or pickled ginger works wonderfully. Pair it with sake or a crisp white wine for an elevated experience your guests will love.
Final Thoughts
There is something truly special about this Spicy Tuna Crispy Rice (Nobu Copycat) Recipe that makes it a joy to prepare and share. From the satisfying crunch of the rice base to the creamy, spicy tuna topping, every bite feels indulgent yet fresh. I can’t recommend making this at home enough—it’s a guaranteed crowd-pleaser that turns any meal into a small celebration.
PrintSpicy Tuna Crispy Rice (Nobu Copycat) Recipe
This Spicy Tuna Crispy Rice recipe is a delectable Nobu-inspired appetizer featuring perfectly cooked sushi rice formed into crispy squares and topped with a creamy, spicy tuna mixture. Garnished with avocado, sesame seeds, chives, and jalapeño, it offers a delightful balance of textures and flavors that make for an impressive and flavorful bite-sized treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-16 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Sushi Rice
- 1.5 cups sushi rice, rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Spicy Tuna
- 1 pound ahi tuna, sushi grade, finely chopped
- 3 tablespoons Japanese kewpie mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce (for sushi and sashimi preferred)
- 2 teaspoons sesame oil
- 1–2 teaspoons lime juice, to taste
Garnish
- Avocado, thinly sliced
- Toasted sesame seeds
- Chives or scallions, minced
- Jalapeño or serrano pepper, sliced
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 2 cups of water and 1 teaspoon salt in a rice cooker or pot. Cook until the rice is tender and water is absorbed.
- Season the Rice: In a small bowl, mix rice vinegar, granulated sugar, and sesame oil until the sugar dissolves. While the rice is still warm, gently fold in the vinegar mixture to season the rice evenly. Spread the rice on a flat surface and allow it to cool to room temperature.
- Form Crispy Rice Bases: Using wet hands, shape the sushi rice into small rectangular shapes or bite-sized squares. Heat a non-stick skillet over medium-high heat and lightly oil it. Fry the rice shapes on each side until they develop a golden, crispy crust, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare Spicy Tuna: In a mixing bowl, combine chopped ahi tuna with kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix gently to combine all ingredients evenly without breaking down the tuna.
- Assemble Crispy Rice Toppings: Spoon a generous amount of the spicy tuna mixture on top of each crispy rice base, pressing slightly to adhere. Arrange thin avocado slices on top or alongside as garnish.
- Garnish and Serve: Sprinkle the assembled crispy rice with toasted sesame seeds, minced chives or scallions, and sliced jalapeño or serrano peppers to add heat and freshness. Serve immediately for best texture and flavor.
Notes
- Use sushi-grade ahi tuna to ensure freshness and safety when consuming raw fish.
- To make the crispy rice gluten-free, ensure the soy sauce used is gluten-free tamari.
- Adjust the amount of Sriracha and jalapeño to control the spiciness according to your preference.
- For easier shaping, keep your hands damp when formulating the rice squares to prevent sticking.
- This dish is best served immediately after assembly to enjoy the contrast between crispy rice and creamy tuna.
