If you crave that utterly addictive combo of shatteringly crispy rice and creamy, spicy tuna found at high-end sushi bars, get ready to fall in love. Crispy Rice with Spicy Tuna is an irresistible treat—golden rice cakes topped with luscious, fiery tuna or creamy, savory canned tuna. This at-home version brings bold flavors, fun textures, and showstopping vibes to your own kitchen—no reservations or fancy dress code required!
Why You’ll Love This Recipe
- Restaurant-Worthy At Home: Finally, you can recreate that iconic Crispy Rice with Spicy Tuna from your favorite sushi spot—at a fraction of the cost, and in your comfiest pajamas!
- Texture Overload: Every bite is a magical contrast of crunchy, golden rice and silky, spicy tuna—pure happiness for anyone who loves exciting bites.
- Choose Your Adventure: Whether you’re a sashimi lover or prefer creamy canned tuna, this recipe lets you pick your perfect topping (or sample both!).
- Make-Ahead Friendly: Most prep can be done ahead of time, so you can wow your guests—or treat yourself—without last-minute frenzy.
Ingredients You’ll Need
The secret to epic Crispy Rice with Spicy Tuna is in the blend of everyday pantry staples and a few fun specialty finds. Each ingredient plays a crucial role—whether it’s adding a nutty crunch, a creamy spice, or dressing the finished dish with vibrant color and bold taste.
- Crispy Rice Cakes: The crispy base for all that decadent topping! Use sushi or short-grain rice, pressed into rectangles and fried to golden, crunchy perfection.
- Sashimi-Grade Tuna or Salmon: For the classic spicy tuna topping, ultra-fresh, high-quality sashimi fish is key for flavor and food safety. If you prefer, swap in salmon!
- Canned Tuna in Oil: The everyday pantry hero—super convenient and gets extra creamy when mixed into the spicy mayo blend.
- Kewpie Mayonnaise: Japanese mayonnaise brings a rich, velvety texture and subtle sweetness; you can sub whole egg mayo in a pinch.
- Sriracha: This chili-garlic sauce provides all the craveable heat. Adjust to your spice tolerance, or use your favorite spicy sauce.
- Sesame Oil: A splash adds toasty, nutty depth that pairs dreamily with both tuna and rice.
- Green Onion: Minced for a pop of color and a fresh, oniony edge in the toppings.
- Avocado: Sliced or mashed for luscious, creamy topping or to serve alongside.
- Jalapeño Slices: Totally optional—but adds a zingy crunch and a little extra heat on top!
- Black & White Sesame Seeds: Visually stunning and extra nutty, sprinkled for a final flourish.
- Lemon Juice or Rice Vinegar: For the canned tuna mixture, brings brightness and balance.
- Cooking or Kosher Salt: Enhances flavors and seasons the rice base and toppings just right.
Variations
The beauty of Crispy Rice with Spicy Tuna is how easy it is to put your own spin on it. Whether you’re switching up ingredients to suit your taste or adapting for dietary needs, this recipe practically begs for a little creative riffing.
- Veggie Lover’s: Swap out the tuna for mashed avocado with a sprinkle of chili flakes, or use finely diced marinated tofu for a totally plant-based delight.
- Salmon Sensation: Use sashimi-grade salmon in place of tuna for a buttery, rich twist that’s equally luxurious.
- Non-Spicy Option: If heat isn’t your thing, simply use ketchup or a squeeze of mild mayo instead of sriracha—the creamy texture still shines!
- Crunch Lover’s: Add thinly sliced radish, cucumber, or even fried shallots as an extra crispy, fresh garnish.
- Mini Sushi Bites: Make smaller, bite-sized rice cakes for party appetizers or a sushi-inspired snack tray.
How to Make Crispy Rice with Spicy Tuna
Step 1: Prepare and Chill the Rice
For the ultimate crispy rice base, you’ll want to start with warm cooked short-grain or sushi rice. Once cooked, spread the rice in a lined pan and gently but firmly press it into an even layer—about 1/2-inch thick. This is crucial for compact, crispy cakes. Cover and refrigerate for at least 4 hours (or overnight) so the rice firms up enough to cut cleanly and fry beautifully golden.
Step 2: Prepare the Spicy Tuna Toppings
If you’re going with sashimi tuna, briefly freeze it for 30 minutes—that makes ultra-fine dicing a breeze. Chop into tiny cubes, then mix with sriracha, kewpie mayo, sesame oil, salt, green onion, and sesame seeds. Let it rest a bit at room temp so it’s not icy cold when served. For the canned tuna option, mash well with a fork, then fold in the creamy-spicy-mayo blend, lemon juice, and plenty of green onion and sesame. Both toppings can be made ahead and chilled until assembly time.
Step 3: Make the Crispy Rice Cakes
Once your rice is completely chilled and firm, cut it into 15 rectangles—each about 1.5 x 2.5 inches. In a large nonstick skillet, heat a generous layer of neutral oil over medium-high. Carefully add the rice rectangles (don’t crowd the pan!), and fry until deeply golden and crunchy on both sides. Sprinkle with a pinch of salt while still hot for the ultimate flavor boost.
Step 4: Assemble and Garnish
Time for the fun part! Arrange your crispy rice cakes on a platter. Top each with a generous scoop of your spicy tuna mixture—use two spoons to shape it into footballs or lovely mounds. Add a thin avocado slice, a shiny jalapeño sliver, and a scattering of black sesame seeds. The colors and textures are half the magic!
Pro Tips for Making Crispy Rice with Spicy Tuna
- Rice Chilling Is Non-Negotiable: Chilling the pressed rice block for at least 4 hours makes it firm enough to slice neatly and guarantees super-crispy cakes that don’t fall apart in the pan.
- Sashimi-Grade Safety: Always use fish labeled “sashimi grade” if preparing the raw tuna topping—this is essential for both flavor and food safety.
- Oil Temperature Matters: Use a hot, shimmering pan—but not smoking!—to get that perfectly golden crust and prevent sogginess.
- Topping Texture: For extra creamy canned tuna, mash it very finely and add a splash of extra mayonnaise or oil. For a brighter topping, don’t be shy with lemon juice or green onion.
How to Serve Crispy Rice with Spicy Tuna
Garnishes
Some finishing flourishes really take Crispy Rice with Spicy Tuna over the top: try elegant avocado slices, glossy jalapeño coins, a scatter of black and white sesame seeds, or even a drizzle of extra sriracha or spicy mayo for visual flair and an extra kick. Fresh herbs like chive or cilantro also add gorgeous color and freshness!
Side Dishes
Turn your platter into a full meal by adding crunchy edamame, a light seaweed salad, simple miso soup, or pickled ginger on the side. The rich, spicy, and crunchy main act pairs perfectly with crisp, cool, or tangy companions that cool your palate between bites.
Creative Ways to Present
For parties, serve each rice cake on a pretty sushi tray or in small individual spoons for easy, passable bites. For date night, arrange in a neat line with a swoosh of avocado sauce beneath each one, or sprinkle with edible flowers for sushi-bar glam right at your dinner table. A big, dramatic platter in the center never fails to impress, either!
Make Ahead and Storage
Storing Leftovers
If you have leftover Crispy Rice with Spicy Tuna, it’s best to store the components separately: keep extra crispy rice cakes in an airtight container at room temperature for up to a day, and refrigerate toppings in a sealed container. Once assembled, the rice will soften within an hour—but it’s still delicious if you don’t mind a chewier texture!
Freezing
You can freeze the plain, cooked-and-fried rice cakes after cooling completely. Stack them with parchment in between, seal well, and freeze for up to a month. Thaw at room temperature, then re-crisp in a hot pan before topping. The tuna toppings are best made fresh and shouldn’t be frozen, especially if using raw fish.
Reheating
To bring back the crunch, reheat the rice cakes in a hot, dry skillet or air fryer for a few minutes per side until sizzling and crisp. Avoid the microwave (it makes them soggy). Top with cold spicy tuna and your chosen garnishes right before serving for that restaurant-worthy contrast.
FAQs
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Can I make Crispy Rice with Spicy Tuna ahead of time?
You can prepare the rice cakes and spicy tuna toppings ahead of time and store them separately. Assemble just before serving for the best crunch. Once topped, the rice will gradually soften, so aim to enjoy them within an hour of assembly.
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What’s the best rice to use for crispy rice cakes?
Use short-grain or sushi rice for the best texture—it sticks together well and makes the cakes easy to slice and fry. Long-grain or basmati rice tends to fall apart and doesn’t crisp as nicely.
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Can I make this recipe without raw fish?
Absolutely! The creamy canned tuna version packs tons of flavor with zero raw fish required, making it both budget-friendly and perfect for those who prefer not to eat sashimi.
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How can I make this dish less spicy?
You’re in control—simply reduce or swap out the sriracha for more mayonnaise, or use ketchup for a sweet, mild option. Omitting jalapeño slices on top is another way to dial down the heat but keep the flavor party going.
Final Thoughts
Grab your apron and try making Crispy Rice with Spicy Tuna—you truly won’t regret it. Every batch at home feels like a mini celebration, and the flavors and textures will have everyone at your table reaching for “just one more.” Can’t wait for you to give it a try and taste the crunchy, spicy magic for yourself!
Print
Crispy Rice with Spicy Tuna Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 50 minutes
- Yield: 15 pieces 1x
- Category: Appetizer
- Method: Mixing, Assembling
- Cuisine: Japanese
- Diet: Gluten Free
Description
Enjoy the flavors of a famous Nobu dish with this Crispy Rice with Spicy Tuna recipe. Crispy rice cakes topped with either Nobu sashimi tuna or creamy spicy canned tuna, avocado slices, jalapeño, and a sprinkle of sesame seeds. Perfect for a special appetizer or light meal.
Ingredients
Crispy Rice Cakes:
- 1 batch crispy rice cakes (15 pieces)
Nobu Spicy Tuna:
- 225g / 7oz sashimi grade tuna, or salmon
- 1 tbsp sriracha
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- 1/4 tsp cooking salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds, divided
Creamy Spicy Canned Tuna Topping:
- 360g/12oz canned tuna in oil, drained
- 3 tbsp sriracha
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice
- 1 tsp sesame oil
- 1/2 tsp cooking/kosher salt
- 1/4 cup finely chopped green onion
- 2 tsp white sesame seeds, optional
- 1 1/2 tsp black sesame seeds, divided
- 1 avocado, cut into small thin slices
- 15 jalapeño slices, thin, optional garnish
- 1/2 tsp black sesame seeds, for garnish
Instructions
- Nobu Spicy Tuna: Freeze tuna, chop finely, and mix with other ingredients.
- Creamy Canned Tuna: Mash tuna, add remaining ingredients and mix well.
- Cook crispy rice cakes and season with salt.
- Assemble by placing rice cakes on a platter, adding toppings, and garnishing. Enjoy!
Notes
- Makes 15 pieces of 1.5 x 2.5″ crispy rice cakes.
- Ensure sashimi-grade tuna for raw consumption.
- Adjust sriracha for spiciness; ketchup can be a non-spicy substitute.
- Kewpie mayo can be replaced with regular whole egg mayo.
- Canned tuna in oil is recommended for moisture.
- Leftovers can be enjoyed as dips or sandwiches.
Nutrition
- Serving Size: 1 rice cake
- Calories: 119 cal
- Sugar: 0.4 g
- Sodium: 161 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.001 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 6 mg
