Crispy Rice with Spicy Tuna Bites Recipe (Video)
This Nobu-inspired Spicy Tuna Crispy Rice features crispy golden rice topped with creamy spicy tuna, avocado slices, spicy mayo, and jalapeno. The perfect balance of crunchy, savory, umami, and spicy flavors make these spicy tuna bites the perfect appetizers for sushi lovers!
Spicy Tuna Crispy Rice became a popular dish thanks to Nobu, a globally renowned Japanese-Peruvian fusion restaurant chain. The first time I had Nobu’s spicy tuna crispy rice, I was blown away! The perfect balance of crunchy and tender, with melt-in-your mouth creamy spicy tuna, makes this dish an irresistible appetizer.
If you are a sushi lover like me, you will love my Viral Salmon Sushi Bake, Easy Baked Salmon Sushi Cups and Tuna Poke with Wonton Cups.
Please note that at Nobu, they serve the crispy rice cubes on a stick and the spicy tuna separately in a bowl. Here in this recipe, I stack them into one bite so it is easier to serve and enjoy!
Why You’ll Love This Recipe
- Perfect texture: crispy rice cubes combined with creamy spicy tuna create the perfect contrast of crunchiness and creaminess.
- Umami-packed flavors: seasoned sushi rice paired with spicy and savory tuna, topped with jalapeno for a mild spicy kick.
- Customizable: you can adjust spice level and add different toppings based on your preference.
- Crowd-pleaser: these tasty crispy rice tuna bites are the perfect appetizers for dinner parties or sushi nights at home.
Ingredients
You’ll need the following ingredients to make the best spicy tuna crispy rice:
- Sushi Rice
- Water
- Rice Vinegar
- Sugar
- Salt
- Oil for frying
- Sushi-grade Tuna
- Kewpie Mayo
- Sriracha
- Sesame Oil
- Soy Sauce
- Green Onions
- Toppings: avocado, tobiko (egg roe), jalapenos
- Spicy Mayo (optional)
See recipe card below for a full list of ingredients and measurements.
How to Make Crispy Rice with Spicy Tuna Bites
Make Sushi Rice
Cook sushi rice according to package instructions. Then in a microwave-safe bowl, combine rice vinegar, sugar and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined.
- Step 1: Line a 8×8 baking pan with plastic wrap. Transfer the cooked sushi rice to the pan and spread evenly. Press firmly to make sure it is packed. You can also place something flat and heavy on top. Chill in the refrigerator for a few hours or in the freezer for 30 minutes.
- Step 2: Once the rice has chilled. Cut the rice into rectangular shape.
- Step 3: Prepare a sushi-grade tuna
- Step 4: Chop tuna into small pieces.
Step 5: In a bowl, add diced tuna with soy sauce, Kewpie mayo, sriracha, sesame oil, and green onions.
Step 6: Mix spicy tuna until smooth and well combined.
Step 7: Heat oil in a pan over medium-high heat. Carefully place the rice cubes in the hot oil.
Step 8: Fry the rice cubes for a few minutes until both sides are golden brown and crispy.
How to Serve Spicy Tuna Crispy Rice
To assemble the dish, top each crispy rice cubes with avocado slices, a spoonful of spicy tuna mixture. Then drizzle with spicy mayo or more sriracha mayo. This is optional, but I like to top the spicy tuna with Japanese tobiko (fish roe) and jalapeno.
Substitutions
- Tuna – you can substitute sushi-grade tuna with sushi-grade salmon, yellow, shrimp, or even tofu for vegetarian option.
- Sriracha – you can substitute with chili sauce of your liking. Note that different hot sauce has different spicy level, so you may have to adjust the amount as needed.
- Kewpie Mayo – you can also use regular mayonnaise
Equipment
- Mixing Bowl
- Knife
- Baking Pan
- Skillet or Frying Pan
How to Storage and Reheat
Spicy Tuna Crispy Rice is best enjoyed immediately. Leftover spicy tuna can be stored in an airtight container in the refrigerator for up to 2 days.
Top Tips for Success
- Use sushi-grade fish: For the best flavor and safety, always use sushi-grade tuna or fish when making this dish.
- Use Sushi Rice: for the best result, use sushi rice or premium short-grain rice for the best result. Sushi rice is stickier than other types of rice, making it ideal for this recipe.
- Pack the Rice Cubes: make sure you press the rice firmly and packed it tightly so it does not fall apart when you fry it.
- Don’t overcrowd the pan: Fry the rice cubes in batches to ensure they crisp up evenly on all sides.
More Recipes You’ll Love
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Crispy Rice with Spicy Tuna Bites Recipe (Video)
Ingredients
Make Crispy Sushi Rice
- 1½ cup sushi rice
- 2 cups water
- ¼ cup rice vinegar
- 1 tbsp white sugar
- pinch of salt
- oil for frying
Make Spicy Tuna
- 1 lb sushi-grade tuna
- ¼ cup Kewpie Mayo
- 3 tbsp sriracha (more if you like spicy)
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 1 green onion, finely chopped
Toppings
- avocado
- jalapenos, sliced
- tobiko (egg roe)
- spicy mayo , for drizzle
Instructions
Make Crispy Sushi Rice
- Cook sushi rice according to package instructions.
- Then in a microwave-safe bowl, combine rice vinegar, sugar and salt. Microwave for about 30 sec, or until sugar and salt are dissolved.
- Pour the vinegar mixture into the cooked rice and gently mix until well combined.
- Line a 8×8 baking pan with plastic wrap. Transfer the cooked sushi rice to the pan and spread evenly. Press firmly to make sure it is packed. Helpful tip: place something flat and heavy on top of the rice so they stay in shape.
- Chill the rice in the refrigerator for a few hours or overnight. For faster process, place the sushi rice in the freezer for 30-40 minutes, or until they are firm.
- Once the rice has chilled. Cut the rice into rectangular shapes.
- Heat oil in a pan over medium-high heat. To test if the oil is hot enough, dip a wooden chopstick into the oil. If the oil sizzle, that means the oil is ready.
- Carefully place the rice cubes in the hot oil. Fry the rice cubes for a few minutes, flip over half way, until both sides are golden brown and crispy.
- Transfer the crispy rice cubes to a plate lined with paper towel.
Make Spicy Tuna
- On a cutting board, chop tuna into small pieces.
- In a bowl, add chopped tuna with soy sauce, Kewpie mayo, sriracha, sesame oil, and green onions. Mix until smooth and well combined.
Assemble
- To assemble the dish, top each crispy rice cubes with avocado slices, a spoonful of spicy tuna mixture. Then drizzle with spicy mayo or more sriracha mayo. This is optional, but I like to top the spicy tuna with Japanese tobiko (fish roe) and jalapeno.
