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Spicy Tuna Crispy Rice (Nobu Copycat)

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This homemade version of Nobu’s Spicy Tuna Crispy Rice features golden, pan-fried rice cakes topped with a creamy, spicy tuna mixture. With options for both raw sashimi-grade tuna and canned tuna, this elegant yet accessible appetizer delivers restaurant-quality flavor and texture at home.

  • Author: Sophia
  • Prep Time: 30 minutes (plus 4 hours chilling time)
  • Cook Time: 20 minutes
  • Total Time: 50 minutes active (+4 hours inactive)
  • Yield: 15 pieces
  • Category: Appetizer
  • Method: Pan-Fried
  • Cuisine: Japanese-Inspired
  • Diet: Low Lactose

Ingredients

  • 1 batch crispy rice cakes (makes about 15 pieces)
  • Oil for frying
  • Salt, to taste
  • For Nobu-style 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)
  • For 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

Instructions

  1. Start by preparing the rice well in advance. Chill cooked rice for at least 4 hours until firm. Cut into small rectangular cakes.
  2. For raw tuna topping: Partially freeze tuna for 30 minutes to make dicing easier. Dice finely, then let it come to room temp for 20 minutes. Mix with Kewpie mayo, sriracha, green onion, sesame oil, sesame seeds, and salt. Chill until ready to use.
  3. For canned tuna topping: Mash drained canned tuna with a fork, then combine with sriracha, Kewpie mayo, lemon juice, sesame oil, salt, green onion, and sesame seeds.
  4. Heat oil in a pan over medium heat. Fry the rice cakes until golden and crispy on both sides. Season lightly with salt.
  5. Arrange rice cakes on a serving platter. Optionally, add avocado slices or a light smear of avocado.
  6. Top each rice cake with a small scoop of spicy tuna mixture.
  7. Garnish with black sesame seeds and optional jalapeño slices. Serve immediately.

Notes

  • Rice cakes can be chilled and cut in advance, but should be fried and topped just before serving.
  • Raw tuna mixture should be consumed within an hour of refrigeration.
  • Canned tuna topping can be stored in the fridge for 2–3 days.
  • To re-crisp rice cakes, use a hot skillet or broiler — do this before adding any toppings.
  • Spice level can be adjusted by varying sriracha or using a milder chili sauce.
  • Use salmon or smoked salmon for a variation in flavor.

Nutrition

Find it online: https://savorymomskitchen.com/spicy-tuna-crispy-rice-nobu-copycat/