5 from 14 votes
Crispy rice with spicy tuna (Nobu copycat)
This recipe recreates Nobu's signature crispy rice topped with a spicy tuna mixture. It features crispy rice cakes as a base, with two types of spicy tuna toppings: one using fresh sashimi-grade tuna mixed with sriracha and mayonnaise, and another creamy version using canned tuna. The toppings are enhanced by avocado and optional jalapeño slices for heat and texture. The dish balances crunchy rice with creamy and spicy seafood, ideal as a sophisticated appetizer or snack.
Prep Time
30 mins
Cook Time
20 mins
Rice chilling (minimum time)
4 hrs
Servings:
15
pieces
Calories:
119 kcal
Course:
Appetizer, Snacks
Cuisine:
Asian
Ingredients
- 1 batch crispy rice cakes (15 pieces)
- ONE tuna Nobu sashimi tuna or canned tuna
- 1 avocado , cut into small thin slices (or make avocado sauce)
- 15 jalapeño thin, optional garnish, slices
- 1/2 tsp black sesame seeds , for garnish
Nobu spicy tuna (raw):
- 225g / 7oz tuna or salmon (Note 1, sashimi grade
- 1 tbsp sriracha , adjust spiciness to taste (Note 2)
- 4 tsp mayonnaise Note 3, Kewpie brand
- 1 tsp sesame oil
- 1/4 tsp salt cooking
- 2 tbsp green onion finely chopped
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds , divided
Creamy spicy canned tuna topping:
- 360g/12oz tuna drained (Note 4, canned in oil
- 3 tbsp sriracha (Note 2)
- 4 tbsp mayonnaise Note 3, Kewpie brand
- 1 tbsp lemon juice (sub rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp kosher salt cooking salt
- 1/4 cup green onion finely chopped
- 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!
Cup of Yum
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.
Notes
- Use only sashimi-grade tuna or frozen sashimi-grade fish suitable for raw consumption to ensure freshness and safety.
- Adjust sriracha quantity based on your spice tolerance and balance with additional mayonnaise if needed.
- Kewpie mayonnaise offers authentic flavor; substitute with regular whole egg mayo if unavailable.
- For the canned tuna topping, choose tuna in oil for better creaminess over packed in spring water.
- Assembled crispy rice softens within an hour; consume promptly for best texture.
- Leftover canned tuna topping keeps refrigerated for several days and can be used as a sandwich spread or dip.
Nutrition Information
Calories
119cal
(6%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.001g
(0%)
Cholesterol
6mg
(2%)
Sodium
161mg
(7%)
Potassium
109mg
(2%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
357IU
(7%)
Vitamin C
2mg
(2%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 15 pieces
Amount Per Serving
Calories 119
% Daily Value*
| Calories | 119cal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 161mg | 7% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.