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If you’ve ever dreamed of recreating restaurant-quality sushi bites right in your own kitchen, this Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe is exactly what you need. Combining perfectly crisped rice cakes with luscious, spicy tuna and vibrant garnishes brings a symphony of textures and flavors that will wow your taste buds and impress any guest. Each bite delivers a delightful crunch followed by creamy, spicy, and umami-rich tuna, making it a truly addictive treat that’s surprisingly easy to master.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Every ingredient plays a crucial role, from the crispy texture of the rice cakes to the spicy, creamy kick of the tuna topping. Using fresh sashimi-grade tuna or good-quality canned tuna provides that authentic depth, while seasoning elements like sesame oil and sriracha build layers of flavor that keep each mouthful exciting.
- 225g / 7oz sashimi-grade tuna: Fresh, high-quality tuna ensures the best, melt-in-your-mouth texture for your spicy topping.
- 360g / 12oz canned tuna in oil: A flavorful and convenient alternative that blends beautifully with spicy sauce.
- 1 batch crispy rice cakes (15 pieces): The essential crunchy base that makes this dish unforgettable.
- 1 avocado (thinly sliced or made into sauce): Adds creamy richness and balances the heat perfectly.
- 15 jalapeño slices (optional): For those who want an extra touch of spicy freshness.
- 1 tbsp sriracha: Adjust based on your love for heat to bring smoky, savory spice.
- 4 tsp Kewpie mayonnaise: This Japanese mayo is creamier and sweeter, enhancing umami and softness.
- 1 tsp sesame oil: Adds a warm, nutty aroma that you won’t want to miss.
- 1/4 tsp cooking salt: Just the right touch to season everything perfectly.
- 2 tbsp finely chopped green onion: Brings a fresh, mild onion flavor and beautiful green color.
- White and black sesame seeds: For garnish, adding a subtle crunch and eye-catching contrast.
How to Make Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
Step 1: Prepare the Rice
Start by cooking your sushi rice thoroughly, then spread it out to cool and refrigerate for at least 4 hours or preferably overnight. Chilling the rice is essential because it firms up the grains, allowing you to shape the rice cakes easily and achieve that perfect crispy crust when fried.
Step 2: Make the Spicy Tuna Topping
While the rice chills, prepare your spicy tuna topping. Whether you choose fresh sashimi-grade tuna or canned tuna, mix it with sriracha, Kewpie mayonnaise, sesame oil, salt, and finely chopped green onions. This combination creates a creamy, spicy blend that bursts with flavor in every bite.
Step 3: Form and Cook the Rice Cakes
Once chilled, shape the rice into small football-shaped cakes, about the size of a golf ball pressed flat. Heat a non-stick pan with a bit of oil and cook the rice cakes on medium heat until each side turns a luscious golden brown and crispy. This step is what transforms simple rice into the signature crunchy base for this dish.
Step 4: Assemble the Crispy Rice with Spicy Tuna
Place each crispy rice cake on a serving platter, then gently spoon the spicy tuna mixture on top, shaping it into neat little mounds. Don’t be shy—pile them high for that perfect balance of crispiness and creamy tuna. Sprinkle with black sesame seeds and add jalapeño slices if you like an extra kick.
How to Serve Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
Garnishes
For the final touch, garnish each piece with thin jalapeño slices and a sprinkle of both black and white sesame seeds. These garnishes do more than decorate—they add subtle heat, crunch, and an inviting visual contrast that makes the dish pop.
Side Dishes
This dish pairs beautifully with simple sides like a lightly dressed cucumber salad, miso soup, or a refreshing seaweed salad. These light accompaniments complement the richness of the spicy tuna and crispy rice without overwhelming the palate.
Creative Ways to Present
For a stunning presentation, arrange the crispy rice pieces on a long rectangular platter and drizzle a little extra spicy mayo or unagi sauce over the top. You can also serve the crispy rice alongside small bowls of dipping sauce like soy sauce or ponzu to let guests customize their bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the spicy tuna mixture separately in an airtight container in the refrigerator for up to 2 days. Keep the crispy rice cakes in a paper towel-lined container to help retain some texture but know they are best enjoyed fresh.
Freezing
Freezing crispy rice is not recommended as it will lose its delightful crunch once thawed. The tuna topping also does not freeze well due to its fresh and creamy nature, so plan to enjoy this dish within a couple of days of making it.
Reheating
To bring life back to any leftover rice cakes, reheat them briefly in a hot, dry skillet until crisp again. Avoid microwaving as it makes the rice soggy. Then top with freshly mixed spicy tuna for the best experience.
FAQs
Can I use salmon instead of tuna for the spicy topping?
Absolutely! Fresh sashimi-grade salmon works wonderfully in place of tuna and adds a rich flavor with a slightly different texture that’s equally delicious.
What if I can’t find Kewpie mayonnaise?
If Kewpie is not available, use a quality Japanese-style mayonnaise or even regular mayo mixed with a tiny bit of rice vinegar or lemon juice to mimic its tangy sweetness.
How spicy is this Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe?
The spiciness is quite adjustable since you control the amount of sriracha. Start with less and add more if you love heat; the mayo also balances the spice nicely.
Is there a vegetarian version of this recipe?
While the classic is based on tuna, you can substitute with spicy marinated tofu or chopped mushrooms to keep the texture and flavor contrast while making it vegetarian-friendly.
Can I make these rice cakes gluten-free?
Yes! The main ingredients are naturally gluten-free, but double-check your soy sauce and other condiments to ensure they don’t contain gluten, especially if serving to guests with sensitivity.
Final Thoughts
Making Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe at home is not only incredibly satisfying but also turns any gathering into a special occasion. The combination of crispy textures and bold, creamy, spicy tuna is a guaranteed crowd pleaser that feels both luxurious and fun. Trust me, once you try this recipe, it’s going to become a staple in your kitchen and a favorite among your friends and family. Go ahead and enjoy the amazing flavors crafted right at your own table!
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Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 15 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Description
This Crispy Rice with Spicy Tuna recipe is a delicious Nobu copycat that combines crunchy rice cakes with flavorful spicy tuna toppings. Perfect as an appetizer or party snack, it features sashimi-grade tuna mixed with a creamy sriracha mayo, garnished with jalapeño slices and sesame seeds for a burst of texture and heat.
Ingredients
Crispy Rice Cakes
- 15 pieces crispy rice cakes
- 1/4 tsp cooking salt
- 1/2 tsp black sesame seeds (for garnish)
Sashimi Tuna Topping
- 225g / 7oz sashimi grade tuna (or salmon)
- 1 tbsp sriracha (adjust spiciness to taste)
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (divided)
Canned Tuna Topping
- 360g / 12oz canned tuna in oil, drained
- 3 tbsp sriracha
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice (substitute for rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp cooking or kosher salt
- 1/4 cup finely chopped green onion
- 2 tsp white sesame seeds (optional)
- 1 1/2 tsp black sesame seeds (divided)
Garnishes
- 1 avocado, cut into small thin slices or made into avocado sauce
- 15 thin jalapeño slices (optional garnish)
Instructions
- Prepare the Rice: Start the rice the day before or first thing in the morning as it needs a minimum of 4 hours to chill. Cooking and cooling the rice properly is essential to achieve the right texture for crispy rice cakes.
- Make the Toppings: Prepare your desired topping—either the Nobu sashimi tuna or canned tuna mixture—and refrigerate it while cooking the rice cakes. This allows flavors to meld and keeps the toppings fresh.
- Cook the Crispy Rice Cakes: Fry or pan-fry the chilled rice cakes until golden and crisp on the outside. Sprinkle them lightly with cooking salt as soon as they come off the heat to enhance flavor.
- Assemble the Dish: Place the crispy rice cakes on a serving platter. Use teaspoons to shape the tuna toppings into football-like mounds and slide them onto the rice cakes. This method creates perfect bite-sized portions.
- Garnish: Sprinkle black sesame seeds over the assembled pieces and top each with a thin jalapeño slice for an added kick and decorative touch.
- Serve and Enjoy: Serve immediately to preserve the crispy texture of the rice and the freshness of the toppings. This dish works wonderfully as a party appetizer or elegant snack.
Notes
- The rice must be chilled for at least 4 hours to form crispy rice cakes properly.
- Adjust sriracha quantity according to your preferred spice level.
- Kewpie mayonnaise adds a creamy umami flavor characteristic of Japanese mayo.
- Canned tuna can be used as a convenient alternative to sashimi-grade tuna but ensure it is well drained.
- Avocado slices or avocado sauce provide a creamy and cooling contrast to the spicy tuna.
- Optional jalapeño garnish can be omitted for a milder version.
