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Crispy Rice Spicy Tuna

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This homemade crispy rice with spicy tuna elevates sushi rice into golden-fried platforms topped with creamy avocado, zesty spicy tuna, and jalapeño slices. The rice is seasoned with rice vinegar, sugar and salt, then chilled, cut into bite-sized pieces, and fried until crispy.

The spicy tuna combines sushi-grade ahi (or alternatives like smoked salmon or canned tuna) with kewpie mayo, sriracha, soy sauce and lime juice. Each bite delivers perfect textural contrast between the crunchy rice base and the creamy, spicy topping.

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marry from tastelikemagic.com
Updated on Sun, 06 Apr 2025 03:28:46 GMT
Two pieces of sushi with rice and vegetables. Pin it
Two pieces of sushi with rice and vegetables. | tastelikemagic.com

This crispy rice spicy tuna recipe recreates the iconic Nobu appetizer right in your home kitchen, giving you restaurant-quality bites that combine perfectly crispy rice with creamy avocado and spicy tuna. The contrasting textures and bold flavors make this a showstopper for any dinner party or special occasion.

I first made this recipe when I wanted to recreate my favorite restaurant appetizer without the hefty price tag. After perfecting the technique, my friends now request these crispy rice bites whenever they come over for dinner parties.

Ingredients

  • Sushi rice: Provides the perfect sticky texture needed for forming and frying the base
  • Japanese kewpie mayonnaise: Creates a richer creamier flavor than regular mayo
  • Sriracha sauce: Gives the spicy kick that balances the richness
  • Sushi-grade tuna: For the authentic experience but alternatives work beautifully too
  • Avocado: Adds a buttery coolness that complements the spicy topping
  • Jalapeño: Brings fresh heat and color contrast

Step-by-Step Instructions

Rice Preparation:
Rinse sushi rice thoroughly under cold water until it runs mostly clear. This removes excess starch that can make your rice gummy. Transfer to a saucepan with water and cook covered until bubbling, then reduce heat to medium-low until water is absorbed. Meanwhile, create your seasoning by gently heating rice vinegar, sugar and salt until dissolved.
Shaping and Chilling:
Transfer your cooked rice to a baking dish and fold in the seasoning with gentle movements to avoid crushing the grains. Press the rice firmly into an even layer about half-inch to one-inch thick. Allow to cool completely before covering with plastic wrap and refrigerating for at least 30 minutes or overnight. This chilling time is crucial for the rice to set properly for cutting and frying.
Frying to Perfection:
Heat oil to exactly 350°F in a skillet. Cut the chilled rice block into rectangles or your preferred shape. Carefully place rice pieces into the hot oil and fry until golden brown on each side, about 2-3 minutes per side. The outside will develop a beautifully crisp texture while maintaining a chewy center. Transfer to paper towels to absorb excess oil.
Sauce and Topping Preparation:
Mix kewpie mayonnaise, sriracha, soy sauce, and lime juice to create your spicy sauce. Finely chop the tuna or alternative fish and fold it into the sauce. Slice avocado thinly and prepare jalapeño slices, adjusting the heat level by removing seeds if desired.
Assembly:
Top each crispy rice piece with avocado slices, followed by a generous spoonful of spicy tuna mixture. Finish with a slice of jalapeño and a sprinkle of sesame seeds. The layering creates a perfect bite with contrasting temperatures, textures, and flavors.
A plate of food with rice and meat. Pin it
A plate of food with rice and meat. | tastelikemagic.com

The Japanese kewpie mayonnaise truly makes a difference in this recipe. Its rich egg flavor and silky texture creates a luxurious sauce that coats the tuna perfectly. I discovered this ingredient at an Asian market years ago and now keep it as a staple in my refrigerator for recipes like this.

Fish Alternatives

If sushi-grade tuna isn't available, this recipe adapts beautifully to alternatives. Smoked salmon provides a delicious option with its rich flavor and no concerns about raw fish. Simply chop it finely and proceed with the recipe as written. Canned tuna can also work wonderfully when drained thoroughly. The key with canned tuna is to drain it extremely well to prevent excess moisture from making your crispy rice soggy. The spicy mayo sauce will add plenty of moisture and flavor to compensate.

Rice Perfection Tips

The secret to perfect crispy rice lies in the chilling process. Overnight refrigeration yields the best results, creating a firm texture that holds together during frying. If you're short on time, freezing the pressed rice for 15-20 minutes can accelerate the process. When forming your rice block, use firm even pressure to create a cohesive layer that won't fall apart when sliced and fried. The thickness matters too. Aim for pieces that are substantial enough to provide a good base but not so thick that the center remains cold.

Serving Suggestions

These crispy rice bites make the perfect starter for an Asian-inspired meal. Serve them immediately after assembly when the contrast between warm crispy rice and cool toppings is at its peak. For a complete Japanese-inspired dinner party, pair these with miso soup, a simple cucumber salad, and perhaps some tempura vegetables. If serving as part of a larger spread, consider including other finger foods like gyoza or edamame. A chilled sake or a crisp lager beer makes the perfect beverage pairing to complement these flavor-packed bites.

A plate of rice with meat on top. Pin it
A plate of rice with meat on top. | tastelikemagic.com

These crispy rice bites are sure to become a favorite for their stunning presentation and bold flavors that combine perfectly in every bite.

Frequently Asked Questions

→ Can I use a different type of fish instead of tuna?

Yes! The recipe offers alternatives including cured smoked salmon or canned tuna. Just ensure canned tuna is well-drained. You could also experiment with other seafood like cooked shrimp or crab if you prefer.

→ How far in advance can I prepare the rice?

You can prepare the seasoned rice block up to overnight. Simply follow the recipe through the shaping and chilling step, cover with plastic wrap, and refrigerate. This makes the frying and assembly process much quicker the next day.

→ Can I make this dish less spicy?

Absolutely! You can adjust the spice level by reducing the amount of sriracha in the tuna mixture and removing seeds and membranes from the jalapeño slices. You could also substitute the jalapeño with cucumber for a completely mild version.

→ What's the best way to ensure the rice gets crispy?

The key is maintaining the proper oil temperature (350°F/180°C) during frying. Using a kitchen thermometer is highly recommended. Also, make sure the rice is well-chilled before frying, as this helps the pieces hold their shape and develop the perfect crispy exterior.

→ Why is Japanese kewpie mayonnaise recommended?

Kewpie mayonnaise has a richer, creamier texture and more umami flavor than regular mayonnaise due to its higher egg yolk content and the addition of MSG. This creates an authentic flavor that closely mirrors what you'd find in restaurants. If unavailable, you can substitute regular mayonnaise with a dash of rice vinegar.

→ Can I prepare the components ahead for a party?

You can prepare the rice block the day before and the spicy tuna mixture up to a few hours ahead (kept refrigerated). However, the final assembly with avocado should be done just before serving to prevent browning, and the crispy rice is best fried shortly before serving to maintain its crunch.

Nobu Crispy Rice Spicy Tuna

Bite-sized crispy rice topped with avocado, spicy tuna mix, and jalapeños - better than your favorite sushi restaurant!

Prep Time
45 Minutes
Cook Time
25 Minutes
Total Time
70 Minutes
By: Marry


Difficulty: Intermediate

Cuisine: Japanese

Yield: 15 Servings (15 crispy rice pieces)

Dietary: Dairy-Free

Ingredients

→ For The Rice

01 1 cup (210 g) sushi rice (short grain)
02 1 and 1/4 cup (310 ml) water
03 2 tbsp (30 ml) unseasoned rice vinegar
04 2 tsp white granulated sugar
05 1/2 tsp salt
06 Vegetable oil (or sunflower or peanut oil, for frying)

→ For The Spicy Tuna

07 1/2 lbs (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
08 1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
09 1 tbsp (15 g) sriracha sauce
10 1/2 tbsp (7 g) soy sauce
11 1 tsp freshly-squeezed lime juice

→ For Assembling

12 1 avocado (ripe but still quite firm)
13 1-2 jalapeños
14 Sesame seeds for garnish

Instructions

Step 01

Rinse the sushi rice with cold water in a mesh-strainer until the water runs mostly clear (about 1-2 minutes). Add the rinsed sushi rice to a large saucepan, pour in the water, place over medium-high heat, and cover with a tight-fitting lid with a vent hole (if you don't have one with a vent-hole, crack it open). Cook until the water starts bubbling up, then reduce the heat to medium-low and cook until it absorbs completely, then turn off the heat.

Step 02

In a small saucepan over low heat, add the vinegar, sugar, and salt. Heat until the sugar and salt dissolve completely, stirring from time to time, then turn off the heat.

Step 03

Transfer the cooked rice to a 8″x 8″ (20 x 20 cm) baking dish, gently mix in the rice seasoning with a spatula or a spoon, then press down rice into the baking dish until you get an even 1/2-inch or 1-inch (1.20 cm or 2.5 cm) block of pressed rice. Allow to come down to room temperature, then cover with plastic wrap, and chill in the refrigerator for 30 minutes or overnight.

Step 04

Remove the rice from the refrigerator and use a knife to cut it into rectangles. With this recipe, you'll get approximately 15 rectangles. You can also do squares or circles (using a small cookie cutter greased with non-stick spray or oil).

Step 05

Add about 1/2-inch (1.20 cm) of oil to a medium skillet over medium heat and allow the oil to heat until it reaches 350F (180C) in temperature. Once the oil is hot, add the rice pieces and fry for 2-3 minutes or until golden, then flip and fry for another 2-3 minutes or until golden. Place the fried rice onto a plate lined with parchment paper to absorb the excess oil.

Step 06

In a medium bowl, add the Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and lime juice. Mix until combined.

Step 07

Finely chop the ahi tuna. If using smoked salmon, chop it finely. If using canned tuna, drain the tuna very well. For the avocado, use a sharp knife to cut lengthwise down to the pit and all the way around, twist to separate halves, remove the pit, peel the skin off, then slice finely. For the jalapeño, finely slice the pepper (remove seeds and membranes for less heat).

Step 08

Mix the chopped fish into the spicy mayo sauce. To assemble, add a few slices of avocado to each crispy rice, top with 1-2 tsp of spicy tuna mix, 1 slice of jalapeño, and sprinkle with sesame seeds. Serve immediately.

Notes

  1. For make-ahead preparation, complete through step 3 and let the rice chill overnight before proceeding.
  2. This dish doesn't store well due to the fresh avocado, jalapeño, and raw fish. Consume immediately after preparation.
  3. Cured and canned fish options are available as alternatives to fresh sushi-grade tuna.

Tools You'll Need

  • Mesh strainer
  • Large saucepan with lid
  • Small saucepan
  • 8"x8" (20x20 cm) baking dish
  • Kitchen thermometer
  • Medium skillet
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains fish
  • Contains soy
  • Contains eggs (in mayonnaise)