This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser at the trendy Nobu restaurant. Bite size crispy rice is served with tuna in a creamy spicy dressing. I love it. It’s expensive. So I copied it. And added a canned tuna option too. 🙂
Nobu copycat: Spicy Tuna Crispy Rice
There’s no feel-good story behind today’s recipe. It’s just a blatant fact that I really love the Spicy Tuna Crispy Rice at Nobu* which is a signature starter of this globally renowned restaurant. But you pay through the nose for it – $30 for a very small serving. Here it is at Melbourne Nobu – top quality phone snaps! 😂
* In case you’re not familiar with Nobu, it’s a trendy modern Japanese restaurant founded by world-famous chef Nobuyuki Matsuhisa that is now global with a presence in major cities like New York, Tokyo, London, Dubai, Sydney. Won’t lie – I’ve had hits and misses in various cities. But overall, it’s very reliable. Firm favourite with celebrities.
Price aside, I don’t want to go to Nobu every time I want to have it. So I decided to copy it. It seemed like a simple enough recipe – and it is! Crispy rice topped with raw finely chopped tuna mixed with a creamy spicy dressing.
Nobu vs my version
At Nobu, the rice is served in small cube form which you stab with (fancy) toothpicks then dip into the tuna which is so finely minced it is like a spread. Based on the perfect golden colour on each side of the rice cubes, I suspect they are deep fried.
I’ve made my rice cakes flatter so they can be pan fried instead of deep fried, and pre-assembled with the toppings. I also do not have a dipping sauce because I’ve incorporated seasonings in the tuna toppings.
Plus, I’ve made a canned tuna version as well, as an option you make right now instead of going out to find sashimi-grade tuna! Think – canned tuna fillings in sushi rolls. It’s really tasty! This is the canned tuna version:
What you need
Here’s what you need to make this Nobu copycat Spicy Tuna Crispy Rice.
1. Sashimi tuna or salmon – OR canned!
As mentioned above, the base recipe is a copy-cat of the Nobu version which is made with raw sashimi-grade tuna, Plus, I’ve created a canned tuna version too as an easier make it now version / those who can’t get or don’t like raw tuna. It’s like the canned tuna filling you get in sushi rolls – it’s really tasty!
Sashimi grade tuna – To make the raw tuna version, you will need to get sashimi grade tuna. This is tuna that is fresh enough, handled and stored in a manner suitable for eating raw. It is more expensive than tuna intended for cooking.
Common sashimi tuna types
Bluefin tuna – the frontrunner, most premium type. For flavour, colour and texture.
Yellowfin and bigeye tuna (ahi ahi) – The more common type that is more economical. It is softer, not as red.
Canned tuna – Tuna in oil is best. If using tuna in spring water, the mixture is a little drier so perhaps add extra mayo.
2. Spicy creamy dressing & assembling
Here’s what you need to make the creamy dressing and for assembling. The same ingredients are used for both, it’s just that you need more for the canned tuna (lots of little tuna bits = more surface area = more dressing required).
Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. Normal mayonnaise (ie not labelled “whole-egg”) is tangier / sweeter which will dominate the raw tuna version too much but ok for the canned tuna version.
Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.
Non spicy option – Ketchup!
Green onion – For nice green specks and a bit of freshness.
Sesame oil & seeds – For toasty sesame flavour!
Lemon – For the canned tuna version, I found a hint of extra tang was desirable. For the raw tuna version, fresh lemon juice made the dressing a little too loose so I stick with using the tang in sriracha.
Avocado – Optional (and not in Nobu’s version), but I really like how it adds an extra creamy element. If avocado is not in season or pricey, I’d skip it.
Crispy rice
All you really need for the crispy rice is sushi rice, oil for cooking and salt for seasoning. But it makes it extra tasty to flavour the rice with sushi rice seasoning – just rice vinegar and sugar.
See the separate crispy rice recipe for commentary on the ingredients.
How to make Nobu’s crispy rice with spicy tuna
The crispy rice cakes has been published as a separate recipe – because it’s deemed worthy as such! It’s really easy – cook rice, press in pan, chill to set, cut, pan fry.
So the steps below are for the topping and assembling.
1. Nobu spicy tuna topping
Tip: Raw fish is hard to finely dice because it is so soft. To make it (much!) easier, partially freeze the fish first to make it firmer. Just 30 minutes in the freezer.
Partially freeze the raw tuna (or salmon) in the freezer for 30 minutes. This will make it much easier to cut.
Cut into small 0.5cm / 1/5″ dice. To do this, I slice 0.5cm / 1/5″ thick pieces, then 0.5cm / 1/5″ strips, then dice.
De-chill the fish for 20 minutes or so, so it’s not ice-cold. Sushi tastes best when at room temperature which is around 18C/65F. Small diced tuna will de-chill fairly quickly.
Mix – Add the mayonnaise, sriracha, green onion, sesame oil, sesame seeds and salt. Mix gently to combine. Then refrigerate until required. But remember to aim for the room temperature for serving! Warm crispy rice cakes with ice-cold tuna isn’t ideal. 🙂
Creamy canned tuna topping
Mash the drained canned tuna with a fork until it’s really fine. The finer the better.
Add everything else and mix!
3. Assembling the crispy rice cakes
Nobu serves this as a DIY set up with cubes of rice that is speared with fancy toothpicks then dunked into the spicy tuna which is almost in paste-like form. I like to assemble for an easy finger food option.
Also, cubes of rice either need to be turned 6 times in a pan (what a pain!) or deep fried (what a pain!). Pan frying 2 sides of a flatter pieces is so much less effort!
Cook the rice cakes after you’ve mixed the toppings. See directions in the crispy rice cakes recipe.
Avocado – Place on a serving platter and top with avocado slices. You can either use 1 large, or fan out smaller pieces as I have done. You could also pipe on avocado sauce – a good option for speedy assembling if making big batches.
Shape – Use 2 teaspoons to shape a mound of the topping into a “football” shape so it sticks together.
Assemble – Place tuna on avocado. Sprinkle with sesame seeds, top with jalapeño. Repeat with remaining rice cakes. EAT!
I see you making this for friends who come round for Saturday night drinks. Impressing the pants off your friends at book club. For your mum’s birthday lunch.
And just generally because you want to eat Nobu in the comfort of your own home, in trackies and your favourite slouchy t-shirt, and feel smug that it cost you around…oh I don’t know. About 80% less? At least!! – Smug Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Crispy rice with spicy tuna (Nobu copycat)
Ingredients
- 1 batch crispy rice cakes (15 pieces)
- ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
- 1 avocado , cut into small thin slices (or make avocado sauce)
- 15 jalapeño slices , thin, optional garnish
- 1/2 tsp black sesame seeds , for garnish
Nobu spicy tuna (raw):
- 225g / 7oz sashimi grade tuna , or salmon (Note 1)
- 1 tbsp sriracha , adjust spiciness to taste (Note 2)
- 4 tsp kewpie mayonnaise (Note 3)
- 1 tsp sesame oil
- 1/4 tsp cooking salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds , divided
Creamy spicy canned tuna topping:
- 360g/12oz canned tuna in oil , drained (Note 4)
- 3 tbsp sriracha (Note 2)
- 4 tbsp kewpie mayonnaise (Note 3)
- 1 tbsp lemon juice (sub rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/4 cup finely chopped green onion
- 2 tsp white sesame seeds , optional
- 1 1/2 tsp black sesame seeds , divided
Instructions
- Start the rice the day before or first thing in the morning – it needs minimum 4 hours to chill.
- Make the toppings first, then refrigerate while you cook the crispy rice cakes.
- Cook the crispy rice cakes and sprinkle with salt per the recipe.
- Assemble – Place rice cakes on a serving platter. Pile on toppings – I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!
Nobu spicy tuna topping:
- Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze – it's much easier to finely chop when slightly firm.
- Cut into 0.5cm / 1/2" cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
- Mix – Add everything into the tuna and mix until combined.
Creamy canned tuna (sushi-roll filling style):
- Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
Recipe Notes:
Nutrition Information:
Life of Dozer
Crispy rice cake size context.
Hi Nagi, I haven’t made this yet, but want to know if you think smoked salmon (not lox) would work instead of canned tuna.
I think it might be a bit dry.
Maybe use regular Mayo?
Thanks.
Amazing Nagi….
Few tweaks…Made this with sashimi grade trout as there was no tuna available and coconut sriracha (supermarket sold out of the standard one), which worked incredibly well with the trout.
I served alongside baby cos lettuce leaves for a lighter and simpler option.
Perfect dinner party starter. My guest’s devoured it!!
Amazingly simple, yet such a crowd pleaser! I made the tuna mix ahead and stored in the fridge for a few hours before guests arrived. I wasn’t organised enough to make the crispy rice, so served on puffed rice paper, cooked in oil like Poppodoms. Massive hit and so delicious!
This is off the charts fantastic! My hubby caught a bunch of albacore this year, so I have tried some new recipes and this is the clear winner. The crispy rice craker (not a rice-cake, not a cracker… a craker) is such a great platform for the spicy tuna. Will definitely make again! Thanks for another winner. Hugs to you and Dozer too. xoxo
So yummy. Thank you for sharing this.
Hi Nagi,
Just to say thank you for all your great recipes.
We enjoyed every one that I have tried so far.
Plus you have such an enjoyable way of presenting 😀
Regards from Australia 💕
Dear wonderful inspiring and highly influential Nagi – I think it would be very impactful for you to share the below for recipes like this—
DO NOT BUY BLUEFIN TUNA! Bluefin Tuna populations have plummeted. It is overfished and marketed as “highly prized”.
YELLOWFIN Tuna is rated “Best Choice” by Monterey Bay Aquarium Seafood Watch program.
Populations are healthy, and there is no overfishing of the species.
What a memorable evening making this incredible dish! It was a fun project to work on together, and the finished product was gorgeous and delicious. Thank you for this recipe. Nagi, you’ve done it again!
I made this last night. I thought the sushi part was fabulous! I cooked the crispy rice exactly four minutes per side but it was so crunchy/hard I thought I might break a tooth! Any suggestions on what to do about that? I’m trying to think of what else I could put that sushi topping on…thanks for the great recipes! And am having so much fun with your new cookbook!
Hi Nagi! Am making this tonight… very excited. We had takeout Chinese last night so I added an extra large white rice to our order… pressed it out last night and set in the fridge. Our local seafood market got BigEye tuna in yesterday… so it’s all come together. Will post on how it turns out, but I’m sure it will be fab!
Loved, loved loved this recipe! We had a pre-July 4th gathering at my place and we tried this recipe exactly with sashimi quality tuna and salmon. It was amazing! All my family members raved about it, it was totally swoon-worthy both on the plate and as it was going down. We did quadruple the recipe (refridgerated the rice on baking sheets vs baking tins) so it took a long time to fry up those crisps. Do you think it would work in an airfryer? You provide me with such inspiration every week, keep it up!
Poor Dozer, I’m sure he misses his buddies and the water. Hopefully you will be able to find a place that he can swim when he wants. Sending belly rubs, ear scratches and hope that he gets to feeling better about where you are at now. 🐾🐾❤️❤️
The rice is setting in the fridge as I write! I have the sashimi tuna, but thinking about a topping of creme fraiche and caviar (the lumpfish kind) Thanks for the recipe!
Dear Joyce… I LOVE your idea of crème fraiche and caviar! Perhaps a snip or two of fresh chives??? Enjoy!
I’m feeling sad for Dozer as well! I hope he perks up to his old, happy self REAL soon. Please keep your fans in the loop on how he’s doing. Thanks much!
Can you fry rice ahead and let it sit until ready to assemble and serve? I assume preparing ahead the rice will get soggy.?
Can you repost the nutrition info? You reference it but it’s missing.
Thank you!
Just totally awesome, Nagi!
Hi Nagi!
This looks marvelous ! I am intrigued by the crispy rice !
As for dear Dozer, yes, he can very well be depressed. There has been tons of change going in for the 2 of you! His world and routine went upside down and I’m sure he is feeling it. Various trips for the book tour, additional time with the boarder, less beach time, missing old friends….. I would suggest a chat with the vet, see if a visit is in order, and any chance of a nearby dog park to help him make new friends? Love to both of you!
Sorry for Dozer (and you to have to see him that way!). Hopefully he will make some fun friends soon and he’ll perk up and get back to his former self. Looking forward to making the spicy tuna crispy rice. Yum. Thanks for the drool worthy recipes day after day!
Oh Dozer, please pick up and get back to your normal self. Dream of the beach! Obviously, Nagi didn’t ask your permission to move…(you must have a chat with her). Perhaps she should make you a chicken liver pate, or dehydrated beef liver slices. I’m sure you’ll get used to your new home because you are a glass half full boy! Lots of cuddles – Clare (and smells and licks from Barbie and Mac)
Poor Dozer. Have you thought if a chech up…just incase? Did he have a special neighbour? Hopefully he will settle down soon. I’m going to try the cheap option, it looks yummy Either way. Big pats to Dozer, hugs to you…try not to worry, he will feel that from you. Xxx