Nobu Crispy Rice Spicy Tuna

Turning out a platter of Nobu-style crispy rice with spicy tuna brings restaurant magic home right to your kitchen counter. This recipe beautifully blends tender sushi rice pressed and fried to a golden crisp with a punchy mix of spice-laced tuna. What you end up with is that harmonious collision of textures and flavors that makes this dish both a showstopper and a mood-lifter for sushi lovers and appetizer fans alike.

This particular dish always brings back memories of celebrating birthdays with good friends at our favorite sushi bar, trying to replicate every layer of flavor once we got home. Now, making these crispy rice bites has become a special weekend ritual in my own kitchen.

Ingredients

• Sushi rice: Short grain rice is what gives this dish its signature stickiness. Choose a brand labeled sushi or Japonica for authenticity.
• Unseasoned rice vinegar: Adds the signature tang and is essential for proper sushi seasoning. Always check the label to avoid pre-seasoned types.
• White granulated sugar: To gently balance the vinegar and round out the flavor, opt for ultra-fine for easier dissolving.
• Salt: For seasoning and bringing out each note of flavor. Fine sea salt dissolves best.
• Vegetable oil for frying: Gives a clean fry and crispiness. Opt for neutral oils like sunflower or peanut for best results.
• Sushi grade ahi tuna: Choose the freshest possible cut at a specialty or trusted fishmonger.
• Japanese Kewpie mayonnaise: Creamier and slightly tangy compared to regular mayo. Always check for the signature squeeze bottle.
• Sriracha sauce: For heat and color.
• Soy sauce: For a well-rounded umami flavor. Go for low sodium for a lighter salt profile.
• Fresh lime juice: Adds zesty brightness, freshly squeezed brings the best taste.
• Avocado: Ripe but still firm offers a creamy counterpoint. Choose those with gentle give when pressed.
• Jalapeño: Adds crunch and heat. Thinly sliced for pretty presentation and balanced spiciness.
• Sesame seeds (optional): To finish your crispy rice bites with a nutty flair. For extra flavor, toast them in a dry pan briefly before sprinkling.

Instructions

Make the Sushi Rice:

Rinse your sushi rice under cold running water using a mesh strainer. Gently swirl and agitate the grains with your hand for about two minutes until the water runs mostly clear. This removes extra starch and gives you fluffy yet sticky rice.

Cook the Rice:

Transfer the rinsed rice to a saucepan with measured water and set over medium-high heat. Cover with a tight-fitting lid, choosing one with a vent when possible or alternatively leave the lid slightly askew. Watch for the first big bubbles then lower to medium low and let it absorb the water fully then shut off the heat. Let it steam in its own warmth five to ten minutes.

Prepare the Sushi Vinegar:

In a small saucepan combine unseasoned rice vinegar, sugar and salt. Heat gently on low just until dissolved, stirring from time to time. Turn off before any boiling happens.

Season and Shape the Rice:

While the rice is still hot spread it into an even layer in an eight by eight dish. Gently fold in your seasoned vinegar with a spatula then firmly press the rice into a consistent half inch to one inch block. Allow it to cool at room temp before covering and chilling it to set, ideally at least thirty minutes or up to overnight.

Cut the Rice:

Remove your chilled rice from the fridge. Score into firm rectangles or squares using a damp sharp knife. You may need to re-moisten your knife between slices to prevent sticking. Aim for fifteen pieces or cut as desired for snacks or sharing.

Fry the Rice:

Pour a half inch of neutral oil in a skillet and heat it over medium until it reads about three hundred fifty degrees. Test by placing a single rice piece, it should sizzle and brown in two to three minutes per side. Flip carefully and drain on parchment paper once golden and crisp.

Make the Spicy Mayo:

In a mixing bowl whisk Japanese mayo, sriracha, soy sauce and lime juice until smooth and pale orange.

Prep the Tuna, Avocado and Jalapeño:

Dice sushi grade tuna into tiny cubes for maximum coating. If using smoked salmon do the same. If opting for canned tuna squeeze it extra dry. Halve your avocado, twist to release and remove the pit. Slice off the skin and cut into fine slices. For jalapeño, thinly slice into rings taking out seeds if you want it mild.

Mix Spicy Tuna:

Fold your chopped fish into the spicy mayo until every piece is coated and glossy. Refrigerate if preparing ahead.

Assemble Each Bite:

Lay avocado slices on each golden rice block. Mound with one to two teaspoons of spicy tuna then balance a thin jalapeño ring on top. For a finishing touch, sprinkle with toasted sesame seeds and serve immediately.

Spicy tuna has always been my sushi bar go to but making it at home with good mayo and hand cut fish was a total game changer. My kids love to help press the rice and think it is magic when bites go from soft to shatteringly crisp.

Storage Tips

Once fried, these rice blocks are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for one or two days. Re crisp under the broiler rather than refrying to avoid extra oil. The spicy tuna mix stores covered and chilled for up to one day for peak freshness. Make the spicy mayo up to three days ahead for meal prep.

Ingredient Substitutions

If you cannot find ahi tuna use good quality smoked salmon or well drained canned tuna. For a vegetarian version swap in diced grilled shiitake mushrooms and vegan mayo. Kewpie mayo lends authentic tang but you can mix regular mayo with a splash of rice vinegar and sugar in a pinch.

Serving Suggestions

These bites are excellent passed as party appetizers or plated for a sushi night at home. Try tucking slices of mango with avocado or garnishing with chives. For a heartier meal, pair with miso soup, seaweed salad and pickled ginger.

Cultural Note

Nobu popularized this crispy rice concept but in Japanese izakaya style cooking, crispy rice and spicy toppings have always been seen as a treat. That interplay of texture and cool heat is beloved in modern sushi culture around the world.

Seasonal Adaptations

Top with fine slices of radish or shiso leaf in spring. Swap jalapeño for Thai chiles for a summer garden kick. In winter finish with pickled ginger or yuzu zest for warmth.

Success Stories

Friends who have tried this at home rave about the shattering crunch and creamy contrast. Everyone who loves sushi finds themselves going back for seconds. I have watched even picky eaters who swore off raw tuna light up after tasting these.

Freezer Meal Conversion

You can freeze pressed blocks of seasoned rice between sheets of parchment paper in a sealed container. Once thawed, fry them directly from chilled. Do not freeze the fresh tuna or avocado mixture; instead prepare the topping just before serving.

I learned long ago to never skimp on chilling the rice step. It makes all the difference for slices that hold up and fry to perfection.

Common Recipe Questions

→ What type of rice should I use?

Use short-grain sushi rice for authentic texture and stickiness suitable for shaping and frying.

→ Can I substitute the tuna?

Yes, smoked salmon or well-drained canned tuna work well if sushi-grade tuna is unavailable.

→ How do I keep the rice crispy?

Fry rice at 350°F, ensuring both sides are golden before topping. Serve immediately to maintain crispiness.

→ Is it necessary to chill the rice before frying?

Chilling helps the rice hold its shape and results in cleaner cuts for frying and assembly.

→ What makes the spicy sauce unique?

The combination of kewpie mayo, sriracha, soy sauce, and lime juice brings both richness and tangy heat.