Crispy golden rice squares topped with creamy spicy tuna and a slice of fresh jalapeno, the viral Nobu copycat that wins every party. ♡
These spicy tuna crispy rice bites are restaurant-at-home magic. The Nobu original costs $25 for six pieces, make a whole batch at home for the price of one. Sushi rice gets pressed flat, sliced into bites, and pan-fried until crispy and golden, then topped with diced sashimi tuna mixed in creamy sriracha mayo. One slice of jalapeno on each delivers the perfect bite of heat. They look impressive but come together easier than you think.
If you love our crispy rice with spicy tuna or poke bowl at home, this Nobu-style appetizer is your next obsession. Let’s make it together.
Ingredients
Crispy Rice Base
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- 1/3 cup neutral oil for frying
Spicy Tuna
- 8 oz sashimi grade tuna, finely diced
- 3 tbsp Kewpie or regular mayo
- 1 1/2 tbsp sriracha
- 1 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 1 tbsp sliced green onions
Toppings
- 1 jalapeno, thinly sliced
- 1 ripe avocado, thinly sliced (optional)
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce or unagi sauce for drizzle
- Furikake or seaweed flakes
How to Make Spicy Tuna Crispy Rice Bites
- Cook. Rinse sushi rice until the water runs clear. Cook with water in a rice cooker or covered pot 18 minutes. Stir together rice vinegar, sugar, and salt, then fold gently into the hot rice.
- Press. Line a small loaf pan with parchment, leaving an overhang. Press the warm rice in firmly with a spatula until completely flat and packed tight, about 3/4 inch thick. Refrigerate 1 hour to set.
- Slice. Lift the rice block out using the parchment. Cut into 16 small rectangles about 1 by 2 inches each. Use a wet knife so the rice does not stick.
- Fry. Heat oil in a nonstick skillet over medium-high heat. Fry rice squares 2 to 3 minutes per side until deeply golden and crispy on top and bottom. Drain on paper towels.
- Top. Mix diced tuna with mayo, sriracha, soy sauce, sesame oil, and green onions. Pile a generous spoonful on each crispy rice square. Top with a slice of jalapeno, sesame seeds, and a tiny drizzle of soy. Serve immediately.
Why This Recipe Works
Cold rice is the secret to the perfect crispy rice texture. Right out of the cooker, the rice is too soft and falls apart when you fry it. Pressing it tight, refrigerating an hour, and using a wet knife means each square holds its shape and develops a crackly golden crust without breaking apart. Skip the chill and you end up with rice mush.
Sashimi grade tuna is non-negotiable for this recipe. Look for it at a quality fish counter or Japanese grocery, it should be deep red, smell clean, and be labeled sushi or sashimi grade. Dice it small with a sharp knife so it sits properly on the rice and absorbs the spicy mayo evenly. Kewpie mayo is the Japanese style mayo Nobu uses, slightly sweeter and richer than American mayo for that authentic restaurant flavor.
That tiny slice of jalapeno on top is what makes this an iconic dish. The fresh heat cuts through the rich tuna and creamy mayo while delivering a satisfying crunch. A small drizzle of soy sauce or unagi sauce ties everything together with savory umami. The result is a restaurant-at-home Nobu copycat that costs a fraction of the original and makes you look like a pro.
Tips
- Use sushi rice, not jasmine or basmati. Only short grain sticks together properly.
- Press the rice tightly. Loosely packed rice falls apart in the pan.
- Refrigerate at least 1 hour, ideally 2 hours, before slicing.
- Use a wet knife or a chef’s knife dipped in water between cuts so the rice does not stick.
- Eat the bites immediately. Once topped, the crispy rice softens within 10 minutes.
- For a crowd: prep the rice and tuna ahead, then fry and assemble right before serving.
Variations
- Spicy salmon: swap tuna for sashimi grade salmon for a different flavor.
- Avocado bites: top each bite with a thin slice of avocado before adding the tuna.
- Truffle: drizzle a tiny bit of truffle oil before serving for an elevated version.
- Eel sauce: drizzle with thick sweet unagi sauce instead of soy.
- Crab style: use chopped imitation crab and same spicy mayo for a budget version.
- Crispy salmon: substitute torch-seared salmon belly for a Nobu-style upgrade.
Common Mistakes to Avoid
- Skipping the rice rinse: unrinsed rice has too much starch and turns gummy instead of fluffy.
- Not pressing tight: loose rice falls apart in the pan. Press hard with a spatula.
- Slicing warm: warm rice crumbles when cut. Cold rice slices clean.
- Pan not hot enough: tepid oil gives you soft pale rice. Heat 2 minutes before adding rice.
- Subpar tuna: this is a raw fish dish. Quality matters. Skip frozen grocery tuna.
Spicy Tuna Crispy Rice Bites
Ingredients
Method
- Rinse sushi rice. Cook with water 18 minutes. Mix rice vinegar, sugar, salt and fold into hot rice.
- Press warm rice into a parchment lined loaf pan, 3/4 inch thick. Refrigerate 1 hour.
- Lift out and slice into 16 rectangles using a wet knife.
- Heat oil in a skillet over medium-high. Fry squares 2 to 3 minutes per side until golden. Drain.
- Mix tuna, mayo, sriracha, soy, sesame oil, and green onions. Top each square with tuna, jalapeno, sesame seeds, and a soy drizzle. Serve immediately.
Notes
The FDA guide to eating fish is a great primer if you want to make sure you are sourcing safe, sashimi grade tuna for raw applications.
For more restaurant-at-home dishes try our teriyaki salmon rice bowl or bang bang shrimp bowls.
