The Best Crispy Rice Recipes — Every Topping Combination Worth Making
Ever since my first bite of crispy rice at Nobu Malibu, I have been completely obsessed. Chef Nobu Matsuhisa’s original spicy tuna crispy rice made with golden, crunchy fried pieces of sushi rice topped with creamy spicy tuna is one of those dishes that gets stuck in your head. Now virtually every Japanese and sushi restaurant has its own version on the menu, and I order it every single time without exception.
What started as a fixation with the restaurant’s original has turned into a full-blown crispy rice obsession at home. This is a complete guide to every crispy rice topping variation worth making, from the classic spicy tuna to salmon and avocado, spicy crab, lobster, and beyond.
New to Crispy Rice?
Before diving into all the toppings, get the full technique down first. My how-to guide How to Make Crispy Rice (The Nobu Method), provides step-by-step instructions as well as troubleshooting for any potential missteps.
The Toppings
The classic
This is the original crispy rice recipe from Chef Nobu Matsuhisa and the most common topping combination served at restaurants worldwide. The fried rice pieces are topped with diced tuna, spicy mayo, eel sauce, avocado, and jalapeño.
Seafood
Crispy Rice with Salmon and Avocado
The crunchy rice pieces are served topped with creamy avocado purée, fresh salmon, and a sprinkle of sesame seeds for a simple yet delicious take.
This crispy rice sushi sandwich made with various fillings is based on the popular version from luxury Los Angeles grocery store Erewhon (theirs goes for $20.99 & it’s not as good as making it fresh at home for that extra crunch!).
Cooked shellfish toppings
Crispy Rice with Spicy Shrimp Salad
This flavor-packed cooked version is inspired by cravings during pregnancy for my favorite raw fish dishes. The version made with sautéed shrimp is perfect for anyone avoiding raw fish or who doesn’t have access to fresh raw ingredients.
Spicy Crab Crispy Rice with Yuzu Kosho
The creamy crab salad topping is enhanced with kewpie mayo and the bold, citrusy flavor of yuzu kosho for a cooked topping.
The cooked, chopped lobster meat is paired with a light drizzle of mayo and sriracha to let the delicate lobster meat shine.
Other Ideas for Crispy Rice Toppings
- Spicy scallop – Finely diced sushi-grade scallop mixed with spicy mayo, a little yuzu, and topped with tobiko. Delicate and impressive.
- Yellowtail (hamachi) with jalapeño – A nod to another Nobu classic. The mild, buttery fish lets the crispy rice shine.
- Toro and scallion – If you can get your hands on some toro, I recommend finely chopping it and topping it simply with chopped scallions.
- Crispy mushroom with truffle – Sauté some mushrooms and finish with a drizzle of truffle oil for an elevated seafood-free vegetarian option.
- Crispy rice with seared salmon – Use this method of torching salmon (aburi salmon) for partially cooked, tender slices of fish paired with a brush of ponzu.
Sauce and Finishing Guide (A few quick tips to up the flavor!)
- Eel sauce – The most common crispy rice sauce used to finish the dish just before serving! Because it requires just three simple ingredients, I prefer to make my own eel sauce at home.
- Spicy mayo – While many toppings have mayo and sriracha in the filling, you can also create a simple spicy mayo to drizzle over the top.
- Truffle – A few drops of truffle oil and a shaving of chive. Very Nobu, very dinner party.
- Crispy shallots – Fold in a spoonful of crispy fried shallots right before serving for a second layer of crunch and a sweet, savory depth.
- Miso – Add a teaspoon of white miso to your spicy mayo mixture. It deepens the umami without overwhelming the fish.
Make-Ahead and Entertaining Tips
- Press the rice the night before. Press the rice firmly so there are no loose grains. Letting the pressed rice sit in the fridge for at least an hour and up to overnight to chill also helps it stay together when frying.
- Partly fry the crispy rice. If you are entertaining and serving large portions, I recommend partly frying the rice so it is a pale golden brown but not quite crispy. Later, just before serving, quickly fry it once more to crisp the rice in less time.
- Prep the toppings ahead of time. By prepping the topping in separate bowls ahead of time, the components can quickly be added to the warm crispy rice just before serving to streamline assembly. This makes it easier when making multiple versions.
FAQ – Frequently Asked Questions
The most popular crispy rice topping is the original, spicy tuna made with minced ahi tuna, kewpie mayonnaise, and sriracha.
Yes! The toppings can be made ahead of time and stored in the refrigerator, covered, until ready to use.
While tuna is a classic topping, other fish like salmon and yellowtail make great variations.
Absolutely! I recommend toppings featuring cooked shellfish, like a spicy shrimp salad or crab.
It depends on what shape you go with for the rice, but about 24 rectangles (12 squares fried and cut in half).
Nigiri is made with seasoned steamed short-grain sushi rice with a bit of wasabi and slices of raw, fresh fish. Crispy rice is made by packing the rice into squares and frying them until golden and crispy.
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