Nobu Crispy Rice Spicy Tuna

This Nobu crispy rice spicy tuna recipe brings restaurant-quality flavors right into your kitchen with a satisfying combination of crispy texture and bold spicy tuna topping. It’s the perfect dish for entertaining or a special treat when you want something light yet indulgent. Preparing the sushi rice just right and balancing the spicy tuna mix will give you a delicious bite that everyone will love.

I first made this recipe for a casual dinner party, and it instantly stole the show. Since then, it has become a regular request for family gatherings and weekend snacks.

Gather Your Ingredients

• One cup of sushi rice short grain: essential for sticky, pliable rice that will hold its shape when fried
• Water: for cooking rice using the right ratio helps achieve perfect texture
• Two tablespoons of unseasoned rice vinegar, two teaspoons granulated sugar, and half a teaspoon salt: create the classic sushi rice seasoning giving just the right balance of sweet and tang
• Vegetable oil or sunflower or peanut oil: is best for frying giving a neutral flavor and high smoke point for crispiness
• Half a pound of sushi-grade ahi tuna: ensures fresh, tender fish with a clean taste but smoked salmon or canned tuna works as alternatives depending on availability
• Japanese kewpie mayonnaise: adds smoothness and a slight tang that complements the spicy kick
• Sriracha sauce: provides heat and depth of flavor& adjust quantity to your spice tolerance
• Soy sauce: contributes salty umami notes tying the dish together
• Freshly squeezed lime juice: brings brightness cutting through the richness
• One ripe but firm avocado: offers creamy texture balancing the heat of the jalapeños
• One to two jalapeños finely chopped: for adding fresh heat and color& remove seeds for mildness or keep them for more spice

How to Make It

Sauté the Aromatics:

No sautéing is required because this dish relies on fresh spicy tuna topping and crispy rice that’s freshly fried

Prepare the Sushi Rice:

Rinse the sushi rice under cold water multiple times until the water runs clear to remove excess starch which prevents mushy rice. Combine the rinsed rice with water and cook on medium heat bringing it to a boil, then reduce to low heat and simmer covered for about 15 minutes. Allow it to steam off heat for 10 minutes without opening the lid. Spread the cooked rice onto a large bowl or tray and mix the rice vinegar, sugar, and salt gently with a wooden spatula. Let it cool to room temperature.

Shape and Fry the Rice:

Wet your hands to prevent sticking and form the rice into rectangular bite-sized shapes about one by two inches thick and about half inch high for crispiness. Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry the rice pieces without crowding the pan until golden and crispy on all sides, about 2 to 3 minutes per side. Drain on paper towels.

Prepare the Spicy Tuna Topping:

Finely dice the sushi-grade ahi tuna and combine it with kewpie mayonnaise, sriracha sauce, soy sauce, and lime juice in a mixing bowl. Mix gently but thoroughly. Dice the avocado and jalapeños finely and fold them into the spicy tuna mixture gently to avoid mashing the avocado.

Assemble and Serve:

Spoon generous amounts of spicy tuna mix on top of each crispy rice piece just before serving. Garnish with thin slices of jalapeño or sesame seeds if desired. Serve immediately for best texture contrast.

Many friends and family have told me this recipe changed their view of home sushi making. One friend even said it was easier and more delicious than their go-to sushi place. It’s a great confidence booster in trying more Japanese-inspired dishes.

Flavor Boosters

In warmer months, add finely chopped fresh herbs like cilantro or mint to the spicy tuna mixture for a refreshing twist. During colder seasons, add a touch of toasted sesame oil or a pinch of smoked paprika in the tuna mix to deepen warmth and flavor. Feel free to experiment with different spicy peppers for varying heat and complexity.

Serving Suggestions

Serve the crispy rice spicy tuna as an appetizer with soy sauce on the side for dipping. Pair with a light Asian salad or seaweed salad to complement the flavors. It also works wonderfully as a party finger food served with a cold sake or crisp white wine.

Creative Twists

If sushi-grade tuna is unavailable, canned light tuna or smoked salmon makes good alternatives though flavors will be different. Mayonnaise can be swapped for vegan mayo or Greek yogurt for a lighter version. You can replace sriracha with another chili sauce like sambal oelek or a touch of chili oil depending on heat preference.

Enjoy crafting this impressive fusion dish that’s both simple and sophisticated. It’s sure to be a crowd-pleaser at any occasion.

Common Questions About This Recipe

→ What type of rice is best for crispy rice?

Short grain sushi rice works best as it becomes sticky enough to hold its shape when fried, creating a crunchy exterior and soft interior.

→ Can I substitute the tuna with other proteins?

Yes, alternatives like cured smoked salmon or canned tuna can be used depending on preference and availability.

→ How do I get the rice crispy and not soggy?

Ensure the rice is well-drained and chilled before frying in hot vegetable oil to achieve a golden, crunchy texture.

→ What gives the spicy flavor in this dish?

The heat mainly comes from sriracha sauce mixed with Japanese mayonnaise and fresh jalapeños for a balanced spicy kick.

→ How should I serve the crispy rice and tuna for best taste?

Serve immediately after assembling to maintain crispiness, garnished with fresh avocado slices and a squeeze of lime for brightness.