Nobu-Style Spicy Tuna Crispy Rice

Ingredients

• 300 g (1½ cups)uncooked sushi rice
• 480 ml (2 cups)water
• 10 ml (2 teaspoons)mirin
• 5 ml (1 teaspoon)rice vinegar
• 227 g (½ pound)sushi-grade tuna
• 45 ml (3 tablespoons)Kewpie Japanese mayonnaise
• 15 ml (1 tablespoon)sriracha
• 1 mediumgreen onion, minced
• 2.5 ml (½ teaspoon)sesame oil
• As neededvegetable oil, for frying
• 1 large headbutter lettuce
• 1avocado, pitted and sliced
• 1jalapeño, seeded and thinly sliced
• 45 ml (3 tablespoons)eel sauce

Instructions

1. 1

   Cook the rice

   Rinse the rice in a fine-mesh strainer until the water running through it is clear. Put it in a medium saucepan with 480 ml water, the mirin and rice vinegar. Cover and cook over low heat for 20 minutes, then take off the heat and fluff with a fork.

2. 2

   Chill the rice

   Line a loaf pan with cling film and spread the rice evenly inside, pressing it down firmly. Refrigerate for at least 1 hour.

3. 3

   Chop the tuna

   Finely chop the tuna with a knife, or pulse it in a blender or food processor.

4. 4

   Mix the tuna

   In a medium bowl, combine the tuna, mayonnaise and sriracha. Stir in the green onion and sesame oil, then cover and refrigerate until ready to use.

5. 5

   Heat the oil

   Heat vegetable oil in a frying pan to 190°C (375°F). Lift the cling film to remove the rice from the pan, then cut it into 8 equal squares.

6. 6

   Fry the rice

   Fry a few rice squares at a time, turning them so they brown on all sides, for about 3–4 minutes. Transfer to a plate lined with kitchen paper.

7. 7

   Assemble and serve

   If using, place each crispy rice square on a butter lettuce leaf. Add about a tablespoon of spicy tuna to each, then top with a slice of avocado and jalapeño and drizzle with eel sauce. Serve immediately.

What is spicy tuna crispy rice?

This dish takes inspiration from the crispy rice and spicy tuna served at Nobu. It brings together crisped sushi rice, seasoned raw tuna and familiar sushi accompaniments in a bite-sized format.

The contrast is what makes this version work: the rice is chilled until it holds its shape, then fried until golden, while the tuna mixture stays cool and creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 20g protein, 64g carbs, 19g fat.

The rice supplies most of the carbohydrates, while the frying oil, mayonnaise and avocado contribute much of the fat. Tuna provides the main protein, with smaller amounts from the other ingredients. Serve with extra lettuce or a crisp vegetable salad to round out the plate.

Rice that holds together

Rinsing: Wash the rice until the water runs clear to remove some surface starch. Cooking it covered with the measured water, mirin and vinegar gives it the seasoned base for the squares.

Pressing: Pack the cooked rice firmly into the lined loaf pan so the pieces are less likely to crumble when cut and fried.

Chilling before frying

The rice needs at least an hour in the refrigerator to firm up. If it is still soft when you lift it from the pan, chill it longer before cutting.

Cut the rice into eight even squares for consistent frying. Handle them gently as you transfer them to the hot oil.

Getting a crisp, golden finish

Oil temperature: Heat the oil to 190°C before adding the rice. Fry only a few pieces at a time, turning them so all sides become golden.

Doneness: The rice should look crisp and evenly browned after about 3–4 minutes. Drain each batch on kitchen paper before adding the topping.

Balancing the spicy tuna

Tuna mixture: Chop the tuna finely, then mix it with Kewpie mayonnaise and sriracha for a creamy, spicy topping. Green onion adds freshness, while a little sesame oil gives it a savoury aroma.

Keep the mixture covered and chilled until assembly. Add it to the rice shortly before serving so the crisp base does not soften.

Toppings and serving

Avocado and jalapeño add creamy and fresh, sharp notes to the tuna and rice. A drizzle of eel sauce brings a sweet-savoury finish.

Butter lettuce is optional, but it provides a fresh leaf to hold each piece. Serve the assembled bites straight away, either as a starter or as part of a sharing spread.

Recipe notes & tips

• Rinse the rice thoroughly so the cooking water starts clear.
• Press the rice firmly into the loaf pan to help the squares keep their shape.
• Chill the rice for at least an hour before cutting it.
• Use a thermometer to check that the frying oil reaches 190°C.
• Fry in small batches to keep the oil hot and brown the rice evenly.
• Assemble just before serving to preserve the crunchy rice.

Variations

• Adjust the heat: Use less sriracha for a milder tuna topping.
• Add citrus: Finish the tuna with a little lemon or lime zest.
• Swap the garnish: Use finely sliced spring onion in place of jalapeño.
• Skip the lettuce: Serve the rice squares on their own as finger food.
• Change the sauce: Add a little extra sriracha instead of eel sauce for a hotter finish.

Common mistakes to avoid

• Skipping the rinse: The rice can turn overly sticky; rinse until the water runs clear.
• Packing loosely: Loose rice may break apart; press it firmly into the lined pan.
• Frying before chilling: Soft rice is harder to handle; refrigerate it for at least an hour.
• Crowding the pan: The oil temperature can drop; fry only a few squares at a time.
• Overfrying: The rice can become too dark; turn it and remove it once golden, about 3–4 minutes.
• Assembling too early: The topping softens the crisp rice; add it just before serving.

How to store

Store the tuna mixture covered in the refrigerator and use it promptly. Keep cooked rice squares separate from the toppings; refrigerate leftovers and reheat the rice in a hot oven or air fryer until crisp. Assemble only when ready to serve.

Frequently asked questions