Name: Spicy Tuna Crispy Rice (Nobu Copycat)
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Japanese-American
Ingredients: 2 cups sushi rice, rinsed until water runs clear; 2 ¼ cups water; ½ teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon sesame oil; 8 oz sushi-grade ahi tuna, finely chopped; 3 tablespoons Japanese kewpie mayonnaise; 1–2 tablespoons sriracha (adjust to taste); 1 teaspoon soy sauce (for sushi/sashimi); 1 teaspoon sesame oil; 1 teaspoon lime juice; 1 avocado, thinly sliced; 1 tablespoon toasted sesame seeds; 2 tablespoons chives or scallions, minced; 1 jalapeño or serrano pepper, thinly sliced; Vegetable oil, for frying

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This Spicy Tuna Crispy Rice is a restaurant-quality appetizer I can make at home whenever I crave it. The combination of crunchy, golden sushi rice squares topped with creamy, spicy ahi tuna, avocado, and a slice of jalapeño is irresistible. It’s the perfect bite: crispy, creamy, spicy, and fresh all at once.

Spicy Tuna Crispy Rice (Nobu Copycat)

Why You’ll Love This Recipe

I love this recipe because it feels just like the version from Nobu but without the hefty price tag. The seasoned sushi rice gets fried until crispy, creating the perfect base for a flavorful topping of spicy tuna and fresh avocado. Each bite has the ideal contrast of textures—crispy on the outside, soft on the inside, creamy tuna on top—and the spice level is totally customizable. Plus, I can make dozens of these at once, which is perfect for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sushi rice, rinsed until water runs clear
water
salt
rice vinegar
granulated sugar
sesame oil
ahi tuna (sushi-grade), finely chopped
Japanese kewpie mayonnaise
sriracha
soy sauce (preferably for sushi and sashimi)
lime juice
avocado
toasted sesame seeds
chives or scallions, minced
jalapeño or serrano pepper, thinly sliced

Directions

Rinse the rice several times until the water is clear, then cook it with water and salt in a rice cooker.
Mix rice vinegar, sugar, and sesame oil until dissolved, then toss with the hot rice.
Transfer rice to a lined baking pan, pressing into a ½-inch block. Cover and refrigerate for at least 1 hour (or freeze 30 minutes) until firm.
Cut chilled rice into small rectangles.
Heat vegetable oil in a skillet and fry rice rectangles until golden and crispy on both sides. Drain on a wire rack.
Mix the chopped tuna with kewpie mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
Assemble by topping crispy rice with avocado, a spoonful of spicy tuna, sesame seeds, chives, and a jalapeño slice. Serve immediately.

Servings and timing

This recipe makes about 32 bite-sized pieces. Prep time is 10 minutes, cook time is 15 minutes, and chill time is about 1 hour, for a total of 1 hour 25 minutes.

Variations

I sometimes swap ahi tuna for sushi-grade salmon for a slightly different flavor.
For a cooked version, I like to sear the tuna lightly before mixing it with the spicy sauce.
Instead of frying, I’ve tried air frying the rice squares for a lighter but still crispy texture.
I occasionally add a drizzle of eel sauce on top for extra sweetness.

Storage/Reheating

This dish is best eaten fresh, but I can store leftovers in an airtight container in the fridge for up to 2 days. The tuna should be kept cold until serving. If I want to prep ahead, I refrigerate the shaped rice block and fry it the day I plan to serve. Reheating fried rice pieces in the oven or air fryer brings back some crispiness.

FAQs

Where can I find sushi-grade tuna?

I usually find sushi-grade tuna at Japanese or Asian grocery stores in the seafood section. I always check that the packaging specifically says “sushi grade” or “sashimi grade.”

Can I adjust the spice level?

Yes! I add more or less sriracha depending on how spicy I want it. Sambal oelek is also a good option for a milder heat.

What type of rice works best?

Short-grain sushi rice works best since it’s stickier than jasmine or long-grain rice. It holds together well when shaped and crisps beautifully when fried.

Can I make this ahead of time?

I can prepare the rice block in advance and refrigerate it overnight. The tuna mixture is best made fresh, but it can be mixed up to a few hours ahead and stored in the fridge.

How do I keep the rice crispy?

After frying, I place the rice pieces on a wire rack so excess oil drains and the bottoms don’t get soggy. Serving immediately also keeps them at peak crispiness.

Conclusion

Spicy Tuna Crispy Rice is one of my favorite appetizers to make at home. It’s elegant, delicious, and far less expensive than dining out for the same dish. I love how versatile it is—I can change the toppings, adjust the spice level, or even swap out the fish. Whether I’m making it for a dinner party or just to treat myself, this recipe always impresses.