There is something incredibly satisfying about the combination of crispy texture and bold, creamy flavors in a well-made Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe. This dish is a decadent little bite of heaven that perfectly balances crunchy, spicy, and savory all in one mouthful. Inspired by the famous Nobu restaurant, this homemade version lets you bring that elevated Japanese fusion experience right to your own kitchen, with ingredients and steps that are simple enough yet deliver restaurant-quality results every time.
Ingredients You’ll Need
The magic of this Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe really starts with the right ingredients. Each one plays a crucial role in building the perfect bite — from the creamy tuna mixture to the crunchy rice base and the aromatic garnishes that finish it off.
- Crispy rice cakes (15 pieces): These are the foundation, providing the essential crisp texture that contrasts beautifully with the soft tuna topping.
- Sashimi grade tuna (225g / 7oz): Fresh, high-quality tuna ensures the spicy tuna topping is flavorful and safe to enjoy raw.
- Sriracha (1 tbsp): Adds the right amount of heat, perfectly balancing spice without overwhelming the palate.
- Kewpie mayonnaise (4 tsp): This Japanese mayo brings a rich, slightly sweet creaminess that complements the tuna’s flavor.
- Sesame oil (1 tsp): A small drizzle adds a nutty depth to the spicy tuna mixture.
- Black and white sesame seeds: Used as garnish, these seeds add visual contrast and a subtle crunch.
- Green onion (2 tbsp, finely chopped): Provides freshness and a mild bite to the savory topping.
- Jalapeño slices (15 thin slices, optional): Adds a fresh spicy kick and a splash of color.
- Avocado slices: Serve alongside or create a smooth avocado sauce for added creaminess and color pop.
How to Make Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
Step 1: Prepare and Chill the Rice
The secret to perfect crispy rice starts the day before or at least 4 hours prior – the rice needs time to chill thoroughly. Spread cooked sushi rice in a thin layer on a baking tray and refrigerate it. Chilling firms up the rice, making it easier to form into cakes that maintain crispy edges when cooked. Don’t rush this step, it sets the foundation for that satisfying crunch.
Step 2: Make the Spicy Tuna Topping
While the rice chills, focus on your topping. Dice the fresh sashimi grade tuna finely. In a bowl, combine it with sriracha, kewpie mayo, sesame oil, chopped green onion, a pinch of salt, and a sprinkle of white sesame seeds. This blend is creamy, spicy, and aromatic – truly the star of the dish. Refrigerate it to let the flavors meld beautifully while you prepare the crispy rice.
Step 3: Cook the Crispy Rice Cakes
Once your rice is chilled and firm, cut it into neat squares or football shapes. Heat a non-stick skillet with a small amount of oil and carefully fry the rice cakes until golden and crisp on both sides. Sprinkle a dash of salt over them as they come off the pan to enhance their natural flavor and help balance the richness of the tuna topping.
Step 4: Assemble Your Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
Now comes the fun part – assembly! Place the crispy rice cakes on your serving platter. Using a teaspoon, scoop out small amounts of the spicy tuna mixture and shape them into football-like little mounds, then gently slide them onto each rice cake. This creates a beautiful bite-sized presentation that’s easy to grab and enjoy.
Step 5: Garnish and Add Final Touches
Sprinkle the black sesame seeds and finely sliced jalapeño over the top of your assembled bites. These garnishes don’t just add visual wow-factor; they bring a pop of texture and a subtle hint of heat making each bite more dynamic.
Step 6: Serve Immediately and Enjoy
For the best experience, serve these crispy rice with spicy tuna bites fresh and slightly warm. The contrast between the hot crispy rice and the cool, creamy tuna topping is truly delightful and makes this dish stand apart as a remarkable and impressive appetizer or snack.
How to Serve Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
Garnishes
The garnishes add not only an aesthetic boost but layers of flavor and texture. Pickled ginger, thinly sliced jalapeño, avocado slices, and a sprinkle of black sesame seeds are ideal. The spicy, crunchy jalapeño lifts the palate while the black sesame seeds give a toasty crunch that’s unforgettable.
Side Dishes
This dish pairs wonderfully with light sides like a crisp seaweed salad or a tangy cucumber sunomono salad. These sides add a refreshing contrast to the richness of the tuna and crisp rice and keep the meal balanced and bright.
Creative Ways to Present
For entertaining, consider serving your Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe on a sleek platter lined with shiso leaves or edible flowers. Another fun idea is to provide small dipping bowls with extra sriracha mayo or soy sauce, allowing guests to personalize their bites while adding flair to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover crispy rice cakes and spicy tuna should be stored separately in airtight containers. Keep the rice cakes at room temperature if eating within the day to retain their crispness and refrigerate the spicy tuna. Combining them right before serving is key to preserving the dish’s texture.
Freezing
While the spicy tuna topping does not freeze well because of its raw fish content, you can freeze the rice cakes. Freeze them in a single layer on a tray, then transfer to a sealed bag. Reheat in a toaster oven or pan to restore their crispy exterior before topping with fresh spicy tuna.
Reheating
To bring back the irresistible crunch of the rice cakes, reheat them in a non-stick skillet on medium heat or in a toaster oven until crisp and warm. Avoid microwaving as it softens the crisp texture. Add the spicy tuna topping only after reheating for the best experience.
FAQs
Can I use canned tuna for the spicy tuna topping?
While fresh sashimi grade tuna is best for flavor and texture, you can use canned tuna packed in oil for a more budget-friendly version. Mix it well with sriracha and kewpie mayo to replicate the creamy, spicy topping.
How spicy is this Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe?
The heat level depends on how much sriracha you add. The recipe suggests starting with 1 tablespoon—you can adjust this to your taste, reducing it for mild heat or adding more for a bold kick.
What can I substitute for kewpie mayonnaise?
If you can’t find kewpie mayo, a high-quality Japanese-style or regular mayonnaise mixed with a little rice vinegar or lemon juice works well to mimic its tangy creaminess.
Can I prepare the dish entirely in advance?
It’s best to prepare components separately ahead of time but assemble just before serving. Crispy rice loses its crunch quickly when topped too early, and raw tuna is freshest right before serving.
Is it possible to make this recipe vegan?
Absolutely! Substitute the spicy tuna topping with a spiced smashed avocado or a marinated tofu mix, and make sure your crispy rice remainder is plant-based. You’ll still enjoy layers of flavor and satisfying textures.
Final Thoughts
Making this Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe at home is a rewarding culinary adventure that transports your taste buds to a chic Japanese eatery without leaving your kitchen. It’s a crowd-pleasing treat perfect for special occasions or even a fancy weekend snack. Dive in, have fun creating, and bask in the joy of enjoying this crispy, spicy, and utterly addictive dish with friends and family.
Print
Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 15 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
This recipe recreates Nobu’s famed Crispy Rice with Spicy Tuna, featuring crunchy, salted rice cakes topped with a flavorful mix of sashimi-grade tuna or canned tuna dressed in a vibrant spicy mayo sauce. Garnished with jalapeño slices and sesame seeds, it’s a perfect appetizer or party snack with a balance of textures and bold, spicy flavors.
Ingredients
Crispy Rice Cakes
- 1 batch crispy rice cakes (15 pieces)
- 1/4 tsp cooking salt
- 1/2 tsp black sesame seeds (for garnish)
Sashimi Tuna Topping
- 225g / 7oz sashimi grade tuna (or salmon, diced)
- 1 tbsp sriracha (adjust to taste)
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (divided)
Canned Tuna Topping
- 360g / 12oz canned tuna in oil, drained
- 3 tbsp sriracha
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice (substitute rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/4 cup finely chopped green onion
- 2 tsp white sesame seeds (optional)
- 1 1/2 tsp black sesame seeds (divided)
Garnishes
- 15 jalapeño slices, thin (optional)
- 1 avocado, cut into small thin slices or made into avocado sauce (optional)
Instructions
- Prepare the Rice: Start by cooking your rice the day before or first thing in the morning to allow it at least 4 hours of chilling time. Chilling the rice helps it firm up, which is crucial for forming crispy rice cakes that hold together well.
- Make the Toppings: Prepare your desired topping(s) first. For the sashimi tuna topping, dice the sashimi-grade tuna and mix it with sriracha, kewpie mayo, sesame oil, chopped green onions, and sesame seeds. For the canned tuna topping, mix drained canned tuna with sriracha, kewpie mayo, lemon juice, sesame oil, chopped green onions, salt, and optional sesame seeds. Refrigerate the mixtures to let the flavors meld while you make the rice cakes.
- Cook the Crispy Rice Cakes: Form the chilled rice into uniform cakes. Cook them in a pan or skillet over medium heat until they develop a golden, crispy crust. Be sure to sprinkle the rice cakes with the cooking salt as you cook to enhance flavor and texture.
- Assemble: Arrange the crispy rice cakes on a serving platter. Using teaspoons, scoop the spicy tuna mixture into football-shaped mounds and gently place them atop each rice cake. Garnish with black sesame seeds and add thin jalapeño slices if desired. Optionally, add thin avocado slices or avocado sauce on top or on the side.
Notes
- Start the rice well in advance to allow for proper chilling and firmness.
- You can choose sashimi-grade tuna or canned tuna based on preference or availability.
- Adjust sriracha quantities to control the spiciness level.
- Kewpie mayonnaise adds the signature creamy texture and umami flavor; substitute with Japanese-style mayo when unavailable.
- Sesame oil enhances the nutty aroma of the topping but use sparingly.
- Jalapeño slices are optional but add a fresh, sharp heat that complements the spicy tuna.
- For a gluten-free version, confirm that sriracha and mayonnaise used are gluten-free.
