Spicy Tuna Crispy Rice (Nobu Copycat)

Spicy Tuna Crispy Rice (Nobu Copycat) – Have you ever had one of those meals that sticks with you for days? That’s exactly what happened the first time I tried the spicy tuna crispy rice at Nobu. I was on a weekend getaway, feeling all fancy and “bougie,” as my friends like to say. When the dish came out—golden rice cakes topped with perfectly seasoned tuna—it was like love at first bite. But then, the check came, and my love turned into ouch. Thirty bucks for a tiny plate? Seriously?

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I couldn’t stop thinking about it, though. A week later, I found myself Googling how to recreate it. My first attempt? Let’s just say there was a lot of burnt rice and a tiny meltdown in my kitchen. But once I got the hang of it, wow. Now, every time I make it, I think back to that trip—the laughter, the over-the-top vibes, and yes, the sticker shock. And the best part? I can make a whole batch at home for what I paid for three pieces at the restaurant. Take that, Nobu!

Why You’ll Love This Spicy Tuna Crispy Rice (Nobu Copycat) Recipe?

If you’re into crispy, spicy, and creamy all in one bite, you’re in for a treat. Here’s why this recipe is so worth it:

• Save Your $$$: Nobu prices are no joke, but this homemade version? Budget-friendly and just as delicious.
• Customizable Goodness: Whether you’re team sashimi-grade tuna or canned tuna (hey, no judgment), this recipe’s got you covered.
• Looks Fancy, Feels Easy: People will think you’re a culinary genius, but shhh—it’s simpler than it looks.
• Perfect for Any Occasion: Impress your dinner guests or treat yourself on a random Tuesday. Who says fancy food has to wait for a special day?

Ingredient Notes:

Let’s break it down, ingredient by ingredient. These aren’t just ingredients—they’re what make this recipe magic.

• Crispy Rice Cakes: These are the base, and let me tell you, the crispy-to-soft ratio is chef’s kiss. Sushi rice is a must—it sticks together and fries up like a dream.
• Sashimi-Grade Tuna: This is where the “wow” factor comes in. If you’re going raw, make sure it’s super fresh. Got a good fish market nearby? Go chat up your fishmonger—they know their stuff.
• Canned Tuna: Don’t roll your eyes! When mixed with the creamy, spicy dressing, it tastes like the best sushi roll filling ever.
• Kewpie Mayo: If you’ve never tried it, you’re in for a treat. It’s richer, tangier, and just…better than regular mayo.
• Sriracha: Brings the heat. You can adjust it depending on how much spice you can handle (or if you’re making it for kids, maybe go easy).
• Green Onion & Sesame Seeds: These little touches make the dish pop—both in flavor and presentation. Trust me, they’re not just for looks.

How To Make Spicy Tuna Crispy Rice (Nobu Copycat)?

Step 1. Make the Rice Cakes

Start by cooking your sushi rice. Follow the package directions because let’s face it, overcooked or undercooked rice is a no-go. Once it’s done, spread it onto a baking tray lined with parchment paper. Press it down evenly—I use the back of a spatula. Pop it in the fridge for at least 4 hours (or overnight if you’re planning ahead). When the rice is firm, cut it into rectangles.

Heat some oil in a skillet—enough to shallow fry the rice cakes. Fry them until they’re golden and crispy on both sides. Here’s a tip: don’t overcrowd the pan, or you’ll lose that crispy magic. Sprinkle with salt while they’re still warm.

Step 2. Prepare the Toppings

For the Nobu-style tuna topping, partially freeze the tuna for about 30 minutes. Why? It makes chopping so much easier. Dice it into tiny cubes—smaller is better here. Mix it with sriracha, kewpie mayo, sesame oil, and green onions. Taste it. Too spicy? Add a little more mayo. Not enough kick? More sriracha. It’s your world.

For the canned tuna version, drain the tuna really well (nobody likes soggy tuna). Mash it up with a fork, then mix in the sriracha, mayo, lemon juice, sesame oil, and green onions. It’s creamy, spicy, and just plain addictive.

Step 3. Assemble the Magic

Take your crispy rice cakes and lay them out on a platter. Spoon the topping onto each piece—I use a teaspoon to make little football shapes. Want to go all out? Add a slice of avocado or a jalapeño ring on top. Sprinkle with sesame seeds, and you’re good to go.

Storage Options:

Here’s the deal: this dish is best when it’s fresh, but if you’ve got leftovers, here’s what to do:

• Rice Cakes: Store them in an airtight container at room temp. Reheat in a skillet to bring back the crispiness.
• Toppings: Keep them in the fridge in separate containers. They’ll last about two days, but give them a good stir before using.

Variations and Substitutions:

Let’s get creative! Here are some ways to switch it up:

• Salmon Instead of Tuna: Sashimi-grade salmon works just as well, and it’s buttery and rich.
• Spice It Up: Add chili oil or crushed red pepper if you’re feeling bold.
• Vegetarian Twist: Skip the tuna and use mashed avocado with a splash of sriracha. You won’t even miss the fish.
• No Kewpie? Regular mayo + a dash of rice vinegar gets you close.

What to Serve with Spicy Tuna Crispy Rice (Nobu Copycat)?

These bites are the star of the show, but they play well with others. Here’s what I like to pair them with:

• Miso Soup: Warm and comforting—perfect with crispy rice.
• Edamame: Simple, salty, and just plain satisfying.
• Asian-Inspired Salad: A fresh salad with sesame dressing is the perfect sidekick.

Frequently Asked Questions:

Can I make the rice cakes ahead of time?

Yep! Fry them up and store them at room temp. Just reheat in a skillet to get that crunch back.

Is canned tuna really as good as raw tuna?

Honestly? It’s different, but just as delicious. Plus, it’s way easier and more budget-friendly.

Can I freeze the rice cakes?

Absolutely. Just fry them straight from the freezer when you’re ready to eat.

So, what do you think? Ready to recreate that Nobu magic at home? Give this Spicy Tuna Crispy Rice (Nobu Copycat) recipe a try, and don’t forget to share your creations. I’m dying to hear how you make it your own!

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Spicy Tuna Crispy Rice (Nobu Copycat)

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rice chilling (minimum time) 4 hours hrs

Recreate the magic of Nobu with this Spicy Tuna Crispy Rice (Nobu Copycat) recipe. Crispy rice cakes topped with spicy tuna or creamy canned tuna, garnished with sesame and jalapeño. Perfect for an appetizer or a show-stopping main dish.

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15 Servings

Ingredients

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Crispy Rice Cakes:

• 1 batch of cooked sushi rice enough for 15 pieces
• Neutral oil for frying
• ½ tsp salt

Nobu Spicy Tuna Topping:

• 225 g 7 oz sashimi-grade tuna or salmon
• 1 tbsp sriracha adjust to taste
• 4 tsp kewpie mayonnaise
• 1 tsp sesame oil
• ¼ tsp salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• ½ tsp black sesame seeds divided

Creamy Canned Tuna Topping:

• 360 g 12 oz canned tuna in oil, drained
• 3 tbsp sriracha
• 4 tbsp kewpie mayonnaise
• 1 tbsp lemon juice or rice vinegar
• 1 tsp sesame oil
• ½ tsp salt
• ¼ cup finely chopped green onion
• 2 tsp white sesame seeds optional
• 1 ½ tsp black sesame seeds divided

Garnishes:

• 15 thin slices of avocado or jalapeño optional
• ½ tsp black sesame seeds

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Instructions

 

Prepare the Crispy Rice Cakes

1. Cook sushi rice according to package instructions. Once cooked, spread it evenly onto a parchment-lined baking tray, pressing it down firmly to form a uniform layer. Refrigerate the rice for at least 4 hours or overnight to allow it to firm up.
2. When ready, slice the chilled rice into 15 evenly sized rectangles. Heat oil in a skillet over medium heat and shallow-fry the rice cakes in batches until golden and crispy on both sides. Sprinkle with salt immediately after frying and set aside on paper towels to drain excess oil.

Prepare the Nobu Spicy Tuna Topping

1. Place the sashimi-grade tuna in the freezer for 30 minutes to firm slightly, making it easier to chop. Dice the tuna into small, uniform cubes (approximately ½ cm). Combine the diced tuna with sriracha, kewpie mayonnaise, sesame oil, salt, green onion, and white sesame seeds in a mixing bowl. Stir until evenly combined.

Prepare the Creamy Canned Tuna Topping

1. Drain the canned tuna thoroughly and place it in a mixing bowl. Use a fork to mash the tuna into a fine texture. Add sriracha, kewpie mayonnaise, lemon juice, sesame oil, salt, green onion, and optional white sesame seeds. Mix until smooth and creamy.

Assemble the Dish

1. Arrange the crispy rice cakes on a serving platter. Using a spoon or small scoop, place a generous portion of the desired tuna topping on each rice cake. Garnish with a slice of avocado or jalapeño if desired, and sprinkle with black sesame seeds.

Serve

1. Serve the crispy rice cakes immediately to enjoy their full texture and flavor.

Notes

To make this recipe gluten-free, use gluten-free soy sauce instead of regular soy sauce in any accompanying dips. Additionally, ensure that your sriracha and kewpie mayonnaise are certified gluten-free. Sushi rice and fresh tuna are naturally gluten-free, making this dish easy to adapt!

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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