Nobu Copycat Crispy Rice with Spicy Tuna
Craving restaurant-style sushi but don’t want to leave the house? Let’s talk about one of the most iconic and addictive dishes you can recreate at home: crispy rice with spicy tuna — just like the one from Nobu.
Equipment
- Non-stick skillet or cast iron pan
- Sharp Knife
- Mixing Bowls
- Measuring spoons
- Spatula or fish turner
- Plastic wrap or parchment
- Rice paddle or spoon
Ingredients
For the Crispy Rice:
- 2 cups cooked sushi rice short-grain, cooled
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- Neutral oil vegetable, canola, or avocado oil, for frying
For the Spicy Tuna Topping:
- 6 oz sushi-grade tuna finely chopped
- 2 tablespoons mayonnaise preferably Kewpie
- 1 –2 teaspoons sriracha adjust to heat preference
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
Optional for Garnish:
- Thinly sliced jalapeños
- Avocado slices or mash
- Toasted sesame seeds
- Chopped green onions
- Soy sauce or eel sauce for drizzling
Instructions
Step 1: Season and Prep the Rice
- Add your cooked, cooled sushi rice to a mixing bowl.
- In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
- Pour the vinegar mix over the rice and gently fold it in using a rice paddle or spoon. Try not to mash the rice — you want to keep the grains intact.
- Line a small baking dish or tray with plastic wrap. Press the seasoned rice into an even layer about ¾-inch thick. Cover and refrigerate for at least 1 hour, or until firm.
- Pro Tip: Chilling helps the rice hold its shape when you cut and fry it later. You can even do this part a day ahead!
Step 2: Cut and Shape the Rice
- Once the rice is firm, lift it out of the dish using the plastic wrap.
- Use a sharp knife (lightly dampened with water to prevent sticking) to cut the rice into small rectangles or squares — about 2 inches long.
- Pro Tip: Clean and wet your knife between cuts for smooth, clean slices that don’t fall apart.
Step 3: Fry the Rice
- Heat about ¼ inch of neutral oil in a skillet over medium heat.
- Carefully place the rice pieces in the hot oil, leaving space between each one. Don’t overcrowd the pan.
- Fry for 2–3 minutes per side, or until golden brown and crispy. Flip gently using a spatula.
- Transfer the crispy rice to a plate lined with paper towels to drain any excess oil. Let them cool slightly.
- Pro Tip: Resist the urge to move them too early. Letting them sit undisturbed helps form that crisp golden crust.
Step 4: Make the Spicy Tuna Topping
- In a small bowl, combine the finely chopped sushi-grade tuna, Kewpie mayo, sriracha, soy sauce, sesame oil, and lemon juice.
- Mix well until smooth and creamy. Taste and adjust the heat level if you’d like more spice.
- Keep chilled until ready to assemble.
Step 5: Assemble and Garnish
- Spoon a generous amount of spicy tuna on top of each crispy rice piece.
- Garnish with your favorite toppings — thin jalapeño slices, avocado, sesame seeds, or a drizzle of eel sauce all work beautifully.
- Serve immediately while the rice is still warm and crispy underneath the creamy topping.
- Pro Tip: If you're making these for a crowd, keep the fried rice pieces warm in the oven (200°F) and assemble right before serving.
Notes
Nutritional Value (per serving)
- Calories: ~320
- Protein: ~14g
- Fat: ~18g
- Carbohydrates: ~25g
- Sugar: ~2g
- Sodium: ~400mg