This recipe for Spicy Tuna Crispy Rice is a Nobu copycat that’s sure to impress! It’s easy to make, crispy little sushi rice cubes topped with avocado and a tender spicy ahi tuna mixture that’s to die for.
If a reservation at Nobu isn’t on the agenda, this spicy tuna crispy rice is the next best thing! My homemade version gives you those high-end gourmet vibes without even leaving your house. It’s got everything people love about the original: perfectly crispy rice with creamy and spicy tuna piled on top. And what it doesn’t have is the price tag of the restaurant version! Like my Ahi Tuna Poke Nachos and Tuna Poke Bowl, this is a recipe that will be a hit with sushi lovers.
Why This Spicy Tuna Crispy Rice Will Be Your Go-To Party Appetizer
Everyone has that party trick appetizer that they whip up when they want to impress their guests. And let me tell you: this is the ONE. Here’s why you’ll make it again and again:
- Fantastic contrasting textures. The crispy rice and creamy spicy tuna are a textural match made in heaven. If you love contrasting textures, you will appreciate this appetizer!
- Easy to make. Despite its fancy origins, there’s nothing difficult about making this recipe. You can also prep a lot of it in advance so you’re ready to go when the party starts!
- Customizable topping options. While I love the classic spicy tuna and crispy rice combination, you can get creative with your toppings or offer a variety so your guests have options to choose from.
What You’ll Need
Here’s what you’ll need to make Nobu-inspired spicy tuna crispy rice bites at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Rice:
- Sushi rice – Sushi rice isn’t the same as regular white rice! It has a texture that sticks together when compacted, which is important for this recipe.
- Water – Used to cook the rice.
- Rice wine vinegar – Adds a tangy flavor to the rice.
- Sugar – Balances the acidity of the vinegar.
- Vegetable oil – Canola or avocado oil would also work if you prefer them.
- Salt – For seasoning the rice.
Spicy Tuna:
- Ahi tuna – Use raw, sushi grade tuna.
- Kewpie Japanese mayo – You can substitute regular mayo if needed, but Kewpie mayo is richer.
- Sriracha – You can adjust the amount to your tastes.
- Garlic and ginger – Two classic ingredients in Asian cooking. Use fresh, not dried!
- Tamari – You can also use low-sodium soy sauce if that’s what you have on hand.
- Sesame oil – Use toasted sesame oil for a nutty flavor.
- Rice wine vinegar – Balances the flavors with a hint of acidity.
- Sesame seeds – I use a combination of white and black sesame seeds.
- Green onion – For a fresh finish and pop of color.
Other:
- Avocado – Thinly sliced avocado adds creaminess and richness to these spicy tuna crispy rice bites.
- Serrano pepper – An optional garnish for a kick of heat.
How to Make Spicy Tuna Crispy Rice
Here’s a step-by-step overview of what you’ll need to do to make this recipe.
- Make the rice seasoning. Mix the rice wine vinegar and sugar in a small bowl and stir until the sugar dissolves.
- Cook the rice. Bring the sushi rice and water to a boil in a small saucepan set over medium-high heat. Cover and reduce to low, then cook for 12-13 minutes, until the liquid evaporates. Pour the vinegar mixture over the rice and fluff with a spatula.
- Chill the rice. Spread the rice into a parchment-lined pan, cover with a second piece of parchment, and firmly press down. Refrigerate overnight or freeze for 1 hour, then refrigerate for 1 hour.
- Cut the rice. Remove the rice from the fridge, place on a cutting board, and cut into 15 rectangles.
- Crisp the rice. Heat a non-stick pan with 1/4 cup oil over medium-high heat. Fry the rice for 4 minutes on the first side, then 3-4 minutes on the other. Place on a paper towel-lined plate, season with salt, and repeat with the remaining rice.
- Make the tuna. Cube the tuna, then stir it together with the rest of the ingredients. Garnish with additional sesame seeds and green onions.
- Assemble. Top each crispy rice rectangle with avocado, spicy tuna, and a serrano pepper slice.
Tips and Variations
Here are some additional pointers for making spicy tuna crispy rice.
- Use the crispy rice as a base for other toppings. There are SO many options for toppings that go well with crispy rice! Try experimenting with different types of fish, veggies, and drizzles of sauce over the top.
- Get creative with the presentation. Instead of cutting the crispy rice into rectangles, try using a round cookie cutter or slice the rice into triangles.
- Make it ahead of time. For maximum crispiness, I recommend frying the rice just before serving, but you can chill and cut the rice in advance and you can also make the tuna a few hours before serving.
Serving Suggestions
When I’m hosting a party, I like to make sure my appetizers have a shared vibe—because as much as I love guacamole and onion dip, they’re not exactly great pairings with these Asian-inspired spicy tuna crispy rice bites. I’d serve this recipe with edamame, Crispy Air Fryer Asian Brussels Sprouts, and Stacked California Sushi Rolls, which would look great on a platter with these crispy rice bites!
How to Store Leftovers
If you have any leftover crispy rice or tuna mixture, I recommend storing them in separate airtight containers to maintain their freshness and texture. The tuna will keep in the refrigerator for a day or two, and the crispy rice will keep for up to 4 days. You can re-crisp the rice by warming it in an air fryer or nonstick skillet coated with cooking spray.
More Crowd-Pleasing Appetizers
Spicy Tuna Crispy Rice Bites (Nobu Copycat)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 15 1x
- Category: Appetizer
- Method: Stove
- Cuisine: Asian
Description
This Spicy Tuna Crispy Rice is a Nobu copycat that’s sure to impress! It’s easy to make, with ahi tuna topping crispy cubes of sushi rice.
Ingredients
Crispy Rice:
- 1 cup sushi rice
- 1 1/2 cup water
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1/4 + 2 tablespoons vegetable oil (canola oil or avocado oil)
- salt to season
Spicy Tuna:
- 10 oz raw sushi grade ahi tuna, finely diced
- 2 tablespoons kewpie japanese mayo
- 1 tablespoon sriracha
- 1 teaspoon garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
- 1/4 cup diced green onion (the green parts)
Other:
- 1 avocado, thinly sliced
- optional: 1 serrano pepper, thinly sliced
Instructions
Crispy Rice:
- To a small bowl, add rice wine vinegar and sugar. Stir and set aside.
- Add sushi rice and water to a small saucepan. Heat to medium high and bring the water to a boil, the middle with bubble. Once it’s boiling, put a cover on and reduce heat to low. Cook for 12-13 minutes, or until the liquid is evaporated.
- Pour the rice vinegar mixture over the rice and stir/fluff with a spatula.
- Cover the bottom of an 8×8 pan (or 2 loaf pans) with parchment paper. Add the prepared sushi rice to the pan and spread out evenly. Add a layer of parchment paper on top of the rice and firmly press the rice down. To get the best results, add another 8×8 pan on top of the parchment paper, this will help the sushi rice still together. Place the sushi rice either in the refrigerator over night or place in the freezer for 1 hour then the refrigerator for 1 hour.
- Remove sushi rice from the refrigerator. Place on a cutting board and cut into rectangles. (I make 15 of them)
- Heat a large non-stick pan to medium high heat. Add 1/4 cup of oil to the pan and get it hot. Now gently add the sushi rice rectangles to the oil (it should make a sizzle noise) and fry for 4 minutes on one side. Flip and fry for 3-4 minutes on the other side. Remove and place crispy rice on a paper towel lined plate. Season with salt. Repeat the process with the remaining rice cubes. (use the remaining oil if needed)
Spicy Tuna:
- Using a very sharp knife, cut the tuna into small 1/4″ cubes.
- Add the tuna to a medium bowl along with kewpie mayo, sriracha, garlic, ginger, tamari, sesame oil, rice wine vinegar, white sesame seeds, black sesame seeds and green onions.
- Using a spoon, mix all the ingredients until the tuna is fully coated.
- Garnish with more sesame seeds or green onion. Serve immediately.
Assemble:
- To each crispy rice rectangle add a few slices of avocado, top with spicy tuna and garnish with 1 serrano pepper slice. Serve immediately.
