I recreated Nobu’s signature Spicy Tuna Crispy Rice — crispy cubes of rice topped with a creamy, spicy tuna mix. It pairs the crisp texture of rice with the bold heat of tuna in a refined appetizer that feels restaurant‑worthy but can be made at home affordably.

Why I’ll Love This Recipe

I love the contrast: crunchy rice, silky tuna, and punchy spice. It’s elegant enough for guests but forgiving enough to tweak. The recipe even offers a canned tuna version if sashimi‑grade tuna is hard to source. And because the rice is chilled before frying, the texture turns out reliably crisp every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crispy rice base:

• 1 batch crispy rice cakes (makes about 15 pieces)

• Oil for frying

• Salt, to taste

For the toppings (choose one style):

Nobu spicy tuna (raw):

• 225 g sashimi‑grade tuna (or salmon)

• 1 tbsp sriracha (adjust to taste)

• 4 tsp Kewpie mayonnaise

• 1 tsp sesame oil

• ¼ tsp cooking salt

• 2 tbsp finely chopped green onion

• 1 tsp white sesame seeds

• ½ tsp black sesame seeds (divided)

Creamy spicy canned tuna:

• 360 g canned tuna in oil, drained

• 3 tbsp sriracha

• 4 tbsp Kewpie mayonnaise

• 1 tbsp lemon juice

• 1 tsp sesame oil

• ½ tsp cooking / kosher salt

• ¼ cup finely chopped green onion

• 2 tsp white sesame seeds (optional)

• 1½ tsp black sesame seeds (divided)

For garnish / assembly:

• 1 avocado, thinly sliced (optional)

• 15 jalapeño slices (optional)

• ½ tsp black sesame seeds for sprinkling

Directions

1. Prep in advance. Start the rice ahead of time — it needs at least 4 hours in the fridge to set properly.

2. Make the topping.
     - Raw tuna version: Partially freeze the tuna for 30 minutes to make it easier to dice finely. Dice into small cubes and let it come to room temperature for about 20 minutes. Mix with mayonnaise, sriracha, green onion, sesame oil, sesame seeds, and salt. Chill until ready to use.
     - Canned version: Mash the drained tuna finely with a fork and mix with all other ingredients until fully combined.

3. Cook the rice cakes. Use pre-prepared rice that has been chilled and cut into squares. Pan-fry both sides until golden and crisp.

4. Assemble. Arrange the rice cakes on a serving platter. If using avocado, place slices or a smear on each cake first. Scoop small mounds of the tuna mixture using teaspoons and gently place them on top. Finish with black sesame seeds and optional jalapeño slices. Serve immediately.

Servings And Timing

• Serves: About 15 pieces (as an appetizer)

• Prep time: 30 minutes (plus chilling time)

• Cook time: 20 minutes

• Rice chilling time (minimum): 4 hours

Variations

• Use salmon instead of tuna for a milder flavor.

• If avocados aren’t in season or are expensive, skip them or replace with a light smear of mayonnaise.

• Adjust the spice level by changing the amount of sriracha or swapping it out for a milder chili sauce.

• Try a smoked salmon version for a richer, more intense flavor.

• For large gatherings, serve the tuna topping on the side to prevent the rice from going soggy too soon.

Storage/Reheating

• Once the rice cakes are topped, they should be eaten right away for the best texture.

• The raw tuna topping should be consumed within an hour of removing from the fridge.

• The canned tuna mixture can be stored in the fridge for several days and used in sandwiches or wraps.

• To re-crisp the rice cakes, heat them briefly in a skillet or under the broiler — before adding any toppings.

FAQs

What if I can’t find sashimi‑grade tuna?

If I can’t source sashimi‑grade tuna, I like to use the canned tuna version instead. It still delivers great texture and flavor.

Can I make the rice cakes ahead of time?

Yes, I often chill and cut the rice cakes in advance. I just wait to fry and top them until it’s time to serve.

Will the rice get soggy with the topping?

Yes, if left too long. That’s why I always assemble them just before serving to keep everything crisp.

Can I adjust the spice level?

Absolutely. I reduce the sriracha if I want it milder or use another chili sauce that’s less spicy.

Is it safe to eat raw tuna?

Only if it’s labeled sashimi-grade and kept properly cold. When in doubt, I use canned tuna instead.

Conclusion

This spicy tuna crispy rice recipe brings restaurant-quality flavor right into my kitchen. I love the combination of textures and how versatile the toppings are. Whether I go with the raw version or the creamy canned tuna alternative, this dish always impresses. It’s a showstopper appetizer that never fails to deliver.