Nov 9, 2015

Nobu-Style Spicy Tuna Crispy Rice

Prep Time: 10

Cook Time: 40

5 from 4 votes

This recipe is inspired by the crispy rice and spicy tuna at Nobu. Fried pieces of sushi rice are topped with diced tuna combined with a spicy mayo and topped with eel sauce, avocado and jalapeño.

Crispy Rice Topped with Spicy Tuna avocado and jalapeño drizzled with eel sauce in butter lettuce cups.

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Few appetizers have achieved the cult status of Nobu’s spicy tuna crispy rice. Created by Chef Nobu Matsuhisa in the 1990s, this combination of golden pan-fried sushi rice and creamy spicy tuna has become one of the most imitated dishes in modern Japanese cuisine (and for good reason). The contrast of warm, shatteringly crispy rice against cool, rich tuna is one of those combinations that just works every single time. My version stays true to the classic: savory crispy rice, spicy tuna, creamy avocado, a drizzle of eel sauce, and butter lettuce for a fresh finish. No reservation required.

Making this spicy tuna on crispy rice at home means you can enjoy as many of these irresistible bites as you want—no restaurant reservation required. It’s one of those recipes that pairs perfectly with things like yellowtail sashimi with serrano and ponzu or spicy salmon tartare if you’re building a full spread! Try my crispy rice with salmon and avocado for a more delicate flavor or spicy crab crispy rice and crispy rice with spicy shrimp salad for cooked versions.

Crispy Rice Topped with Spicy Tuna avocado and jalapeño drizzled with eel sauce.

	Why You’ll Love This Recipe
	Restaurant-quality at home. This recipe delivers that iconic Nobu-style crispy rice with spicy tuna and golden, crunchy rice bites topped with creamy, spicy tuna that taste like they came straight from your favorite sushi spot.
Perfect balance of flavors and textures. The crispy rice contrasts beautifully with the cool, spicy tuna, creamy avocado, and a drizzle of eel sauce for the perfect bite every time.
Customizable and crowd-pleasing. You can easily adjust the spice level or add your own toppings like truffle, jalapeño, or yuzu mayo for an elevated twist.

Key Ingredients in This Recipe

Sushi rice – Short-grain Japanese sushi rice is used to make this recipe. The consistency and flavor are very different than long-grain rice and in this recipe long-grain rice won’t stick together enough to fry the pieces as the base. I season the rice with mirin for extra flavor though this step can be skipped.
Tuna – When using raw fish, always choose sushi-grade tuna and check how recently it was sourced from your fishmonger or store. I like to buy the fish the day of (or before) making this recipe to ensure maximum freshness. Since the tuna is finely chopped or ground, you don’t need the highest-quality cut – pre-ground tuna works perfectly and is often more affordable. Many grocery stores carry it pre-packed and frozen; just thaw it in the refrigerator before using.
Kewpie mayonnaise – Kewpie is a type of Japanese mayonnaise that has added seasoning. If you cannot find Kewpie mayo then substitute regular mayonnaise with a ½ teaspoon of mirin.
Green onion – (Also known as scallions) adds a fresh, mild onion flavor to this recipe. I use both the white ends, which have a stronger bite, and the tender green tops for a more subtle flavor and pop of color.
Sriracha – This chili-garlic sauce made from red chili peppers, vinegar, garlic, sugar, and salt has a mild to moderate heat level (about 1,000–2,500 Scoville units) with a balance of spice, sweetness, and tang. In this recipe, it adds the signature kick to the spicy tuna mixture.
Sesame oil – Adding toasted sesame oil gives the spicy tuna a hint of nutty sesame flavor.
Vegetable oil – Vegetable oil is a neutral oil meaning it doesn’t have it’s own flavor. As a result it doesn’t overpower the other flavors in this dish. It also has a higher smoking point than olive oil making it ideal for frying.
Butter lettuce – While not always a typical accompaniment to classic crispy rice with spicy tuna I love the texture it adds. It has delicate, sweet and almost velvety leaves. It’s typically found in whole heads – simply peel the leaves away and use as lettuce cups to hold the crispy rice.
Avocado – A slice of ripe avocado adds a creamy contrast to the crunchy rice and spicy fish mixture.
Jalapeño – Thin slices of jalapeño add just a bit more spice to this crispy rice spicy tuna recipe though it can be omitted for those who don’t like spicy foods. I recommend removing the seeds from the jalapeño slices prior to serving – it won’t be as spicy. Serrano can also be used in this recipe.
Eel sauce – The dark brown, syrupy sauce isn’t actually made with eel. It’s called that since it’s typically brushed or drizzled over pieces of barbecued eel sushi. You can buy it or make your own using my eel sauce recipe.

A full ingredient list with exact amounts can be found in the recipe card below.

spicy tuna crispy rice labeled ingredient photo.

Where to Buy Sushi Grade Fish

At your local fish market. Many fish markets offer selections of fresh fish like tuna or salmon that can be used for this. Then, ask your fishmonger for more advice! They are a great resource.
At a Japanese market. Many markets sell pre-packaged cuts of sushi-grade tuna in the refrigerated section. This keeps it easy for use in this recipe!
Buy online. So, if you don’t have a place to buy fresh high-quality fish locally, I recommend ordering online. There are plenty of places where you can get fish shipped quickly – I particularly like Honolulu Fish Co. also available on Goldbelly.

Swaps and Substitutions

Sriracha: You can also use sambal, a chili garlic sauce that is a bit chunkier with more of a garlic flavor or sriracha.
Rice: I season the rice with mirin and rice vinegar for extra flavor though this step can be skipped.
Mayo: Swap Kewpie mayonnaise with regular mayonnaise.
Tuna: If you can’t find sushi-grade tuna or prefer a cooked option, swap in spicy salmon, lump crab, or cooked shrimp tossed in the same spicy mayo mixture. Try this crispy rice with salmon and avocado for a more delicate topping.

Spicy Tuna Crispy Rice diced ahi tuna with kewpie mayonnaise and sriracha in mixing bowl.

How to Make this Recipe Gluten free

All you celiacs out there can easily make this dish gluten free. Rice is naturally gluten free just make sure there is no cross-contamination in the oil when frying. Check the label of the mirin if using because some can be made with wheat. Also substitute the eel sauce for a gluten free Tamari or liquid aminos. I like to add the butter lettuce as a cup around the rice like it’s served at Nobu.

How to Make Nobu-Style Spicy Tuna Crispy Rice (Step-by-step)

cooked sushi rice. — **Step 1: Make the rice.** Place the short grain rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice with water mirin and vinegar and cook. Remove from the heat and fluff the rice with a fork. Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.

minced ahi tuna. — **Step 2: Mince the tuna.** Finely chop the tuna. While it can be chopped using a knife, the easiest way to do this is by using the pulse mode on a blender or food processor.

Spicy Tuna mixture in mixing bowl. — **Step 3: Make the spicy tuna mixture.**
In a medium bowl mix the tuna, mayonnaise and chili sauce to make the tuna tartare. Stir in the green onions and sesame oil. Cover and refrigerate until ready to use.

how to make crispy rice. — **Step 4: Shape the rice.**
Heat the vegetable oil in a skillet to 375°F (190ºC). Wet your hands before working with the rice, it helps to keep the rice from sticking on your fingers. Scoop the rice into tightly packed balls. Press the rice ball down so it is shaped like a tightly packed patty. The rice can also be packed into a pan and cut into rectangles.

crispy fried squares of rice. — **Step 5: Fry the rice.**
Work in batches and fry only a few pieces of rice at a time in the pan. Cook the rice patties, rotating so that the rice is golden brown on all sides. Remove from the pan and place on a paper towel-lined plate to drain.

How to Turn Grocery Store Sushi into Crispy Rice

Craving spicy tuna crispy rice but short on time? You can easily make a shortcut version using store-bought sushi from your local grocery store in under 15 minutes!

Start by removing the tuna from the top of the nigiri and finely mincing it. In a small bowl, mix the tuna with the mayo, sriracha, green onion and sesame oil as below for that signature spicy flavor. Next, lightly brush the rice with vegetable oil and air fry at 350ºF for 7 to 8 minutes, until golden and crisp. Top the crispy rice with the spicy tuna mixture and finish with a thin slice of jalapeño for heat. Serve immediately with soy sauce or eel sauce for dipping.

spicy tuna crispy rice with avocado and eel sauce drizzle.

Serving Suggestions

While the crispy rice is often topped with a spicy tuna mixture, many chefs have put their own spin on it – like pairing it with shiitake mushrooms and truffle at Sushi on Jones in New York’s West Village. Some other serving suggestions:

Add the spicy tuna mixture over pan-fried crispy rice rather than balls and butter lettuce for a crunchy deconstructed version – a spicy tuna salad! I love doing this with any leftovers!
Try adding the spicy tuna tartare mixture over poke bowls. The tuna and spicy mayo mixture is great served simply over rice.
Many sushi restaurants serve this recipe pared down to just the crispy rice and spicy tuna. Feel free to omit the butter lettuce, avocado, jalapeño and eel sauce as desired though I love the flavor combination those extra garnishes add!
If you are avoiding raw fish try this similar version using spicy shrimp salad.

FAQ – Frequently Asked Questions

Can I make the rice ahead of time?

Yes! Cook and shape the rice into rectangles, then refrigerate until firm. You can fry them just before serving to keep that crisp, golden texture.

How do I keep the rice from falling apart when frying?

Pack the rice tightly before shaping it! Lining a pan with plastic wrap helps if you’re cutting it into squares. Once cooled, the rice holds together better, making it easier to fry without breaking apart.

Do I need sushi-grade tuna for this recipe?

Yes, always use sushi-grade tuna for safety when eating raw fish. You can buy it fresh from a trusted seafood market or use frozen sushi-grade tuna that’s been properly thawed.

What can I use instead of tuna?

If you’re not a fan of raw fish, try using cooked shrimp, crab salad, or even spicy salmon. They all work beautifully with the crispy rice base.

Can I make spicy tuna crispy rice without frying?

Yes! You can brush the rice with oil and air-fry the rice patties for a lighter version. They won’t be quite as golden or crispy, but still turn out deliciously.

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