Spicy Tuna Crispy Rice - Nobu Copycat

This Spicy Tuna Crispy Rice appetizer is definitely drool-worthy! This Nobu copycat recipe features pan-fried crispy rice cakes topped with slices of sushi-grade tuna and creamy avocado, finished with a drizzle of spicy Sriracha aioli sauce. OMG!

After dining at New York's famed Nobu Restaurant, I was inspired to recreate my own version of their crispy rice with spicy tuna appetizer.

My twist on this popular recipe takes it to a whole new level! Not only is this so easy to prepare, but you and your party guests will be begging for more!

The "spicy" part of this recipe is actually in the aioli sauce, not in the tuna (like Nobu's recipe). I figured this Sriracha aioli would be absolutely perfect drizzled on top these crispy rice cakes for extra heat!

In This Article:

• How do you make sushi rice?
• What's the best rice for crispy rice?
• How do you make the crispy rice?
• How do you prepare the ahi tuna?
• Looking for another easy sushi recipe?
• How to assemble the tuna crispy rice?
• Other toppings and garnishings for the crispy rice
• Recipe notes
• Want more sushi recipes like this one?
• Spicy Tuna Crispy Rice - Nobu Copycat

How do you make sushi rice?

I think the easiest method for making sushi rice (short grain rice) is in a rice cooker, but if you don't own one please feel free to use the stove-top to cook the rice. Here is how to make sushi rice in a rice cooker:

1. Thoroughly rinse the sushi rice in a strainer until the water runs clear. Place the rice and water in a rice cooker and cook according to your rice cooker’s white rice settings.
2. Once rice is cooked, use a flat rice paddle (or flat spatula) to gently toss the rice. Transfer the rice to a shallow wooden bowl.
3. While the rice is still warm, pour a mixture of rice vinegar and sugar over the rice and gently toss with the paddle to combine.
4. Cover the rice with a damp towel to prevent it from drying out.

What's the best rice for crispy rice?

Short grain white rice makes the best crispy rice. You can also use sweet rice, also known as sticky rice (but the texture will be more chewy and dense.) Short grain sushi rice is readily available in the Asian section at most grocery stores.

I like to buy the Nishiki brand because this rice has never let me down and is the perfect rice for this recipe!

HELPFUL TIP: If you're thinking about using Jasmine rice, brown rice, or any long grain rice, don't do it! Short grain white rice releases more starch than any other types of rice, and the starch helps the rice grains stick together.

How do you make the crispy rice?

I love this trick! I used a silicone ice cube tray to mold the rice cakes into rice cubes. SO easy! Of course, if you don't have one of these you can simply mold the rice cakes by hand.

1. Wet your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Fill all the trays evenly and place in the refrigerator for 3-4 hours.
2. Remove the tray and carefully pop out each rice cube onto a flat surface.
3. Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add the rice cubes into the pan and cook on each side for about 4 to 5 minutes until golden brown.
4. Remove the rice cubes and drain on a paper towel.

Look at these golden-brown, crispy rice cakes! You don't need to deep-fry these. Just coat the bottom of the frying pan with enough oil to fry on each side. I used about ¼ cup of canola oil.

How do you prepare the ahi tuna?

I decided not to make my spicy tuna like the classic Nobu recipe. I used a fresh filet of sushi-grade ahi tuna steak that seared up in mere minutes! Make sure to buy sushi-grade tuna for this recipe!

"Sushi-grade" fish is the term given to fish that shows it's safe to prepare and eat raw. Sushi-grade fish is caught quickly and iced thoroughly. Fresh frozen is always good option too. Here's how I seared up the ahi tuna:

1. Place the sesame seeds in a shallow bowl for dredging.
2. Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
3. Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
4. Heat the oil in a sauté pan at medium-high to high heat, until the oil is shimmering.
5. Sear the tuna for about 3 minutes on all sides. The middle should still be pink! Remove and let it rest for 2 to 3 minutes before slicing.

It only takes about 3 minutes to sear the ahi tuna. Watch it carefully because you want it to still be pink in the middle (unless you don't eat sushi cooked rare!).

Look at how gorgeous these slices of ahi tuna are when sliced! Pink in the middle, seared on the outside -- a colorful addition to the crispy rice cakes! Slice the longer pieces in half to match the sizes of the crispy rice cakes.

Looking for another easy sushi recipe?

If you liked this spicy tuna crispy rice recipe, I know you're going to love my super easy Sushi Avocado Toasts! What could be better than fresh, sushi-grade salmon and tuna on a bed of mashed avocados nestled on top of sliced toast? Actually, it is "the best thing since sliced toast!"

How to assemble the tuna crispy rice?

1. Place the avocado slices on top of the rice cube, then a slice of tuna. Sprinkle with Furikake seasoning and top with a small piece of avocado.
2. Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of extra aioli.

This spicy aioli sauce is so easy to make! It's just a combo of Sriracha sauce and mayonnaise whisked together.

HELPFUL TIP: I used a squeeze bottle to drizzle the aioli sauce all over the tops of the tuna crispy rice. Much easier and less messy than using a spoon! These handy bottles are great for all types of recipes!

Other toppings and garnishings for the crispy rice

You don't have to commit to the toppings in this recipe! Feel free to get creative with other proteins, veggies, and sauces. Here are some options:

• Shrimp, sushi-grade salmon or yellowtail, or make it vegetarian with no fish.
• Thinly sliced cucumbers and green onions.
• Chopped cilantro and basil.
• Fresh slices of pickled ginger.
• Spicy sambal oelek for drizzling.

Recipe notes

• For the crispy rice, it's best to use short-grain sushi rice. Short grain white rice releases more starch than any other types of rice, and the starch helps the rice grains stick together.
• I think the easiest method for making sushi rice is in a rice cooker, but if you don't own one please feel free to use the stove-top to cook the rice. Check out the method here: How to Cook Japanese Rice on the Stove.
• If you don't have a silicone ice cube tray, use your hands to mold the rice into blocks. Make sure to wet your hands so the rice doesn't stick to your fingers!
• You can make the rice ahead of time! Keep it the fridge overnight and pop out the cubes when ready to use.
• To air fry the rice cubes instead of pan frying, lightly spray the rice and the fryer basket with canola or avocado oil. Air fry at 380F for 16 minutes (flipping them after 8 minutes).
• Make sure you buy sushi-grade tuna steak for this recipe. This will ensure that it's safe to eat when seared.
• Choose your own toppings! Try different types of seafood, and sliced veggies!
• I used a squeeze bottle to drizzle the spicy aioli sauce all over the tops of the tuna crispy rice. Much easier and less messy than using a spoon!

Want more sushi recipes like this one?

If you liked this Tuna Crispy Rice recipe, you're going to want these recipes too!

• Sushi Tacos with Salmon and Tuna
• Salmon Sashimi with Ponzu
• Easy Sushi Donuts
• Salmon Sushi Bowl
• Easy Sushi Pizza
• Sushi Avocado Toasts

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