A stunning, restaurant-style appetizer featuring crunchy rice squares topped with a creamy, spicy tuna blend. This dish brings the bold flavors of Nobu’s famous spicy tuna crispy rice into my own kitchen with ease and flair.

Irresistible Crispy Rice Spicy Tuna

Why You’ll Love This Recipe

I love how this recipe balances textures and tastes: a satisfying crunch meets velvety, umami-rich tuna. It’s impressive enough for guests yet easy enough for a cozy night in. Plus, prepping the rice ahead of time makes the process smooth and stress-free.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked sushi rice
3 tsp rice vinegar
1 Tbsp toasted sesame oil
Oil for frying (vegetable or neutral)
6–8 oz sushi-grade tuna, finely diced
2–3 Tbsp Kewpie mayonnaise (or regular mayo)
1–2 Tbsp sriracha (adjust heat to taste)
1 tsp soy sauce or tamari
1 tsp sesame oil
1 green onion, finely sliced
Optional toppings: jalapeño slices, avocado, sesame seeds, spicy mayo drizzle

directions

Season & chill rice
Mix cooked rice with vinegar and sesame oil. Press into a flat tray, chill for at least 30 min until firm.
Cut & fry rice
Remove chilled rice, cut into bite-size squares or rectangles. Heat oil over medium-high and fry pieces until golden and crisp on both sides. Drain on paper towels.
Prep spicy tuna
In a bowl, mix diced tuna with mayo, sriracha, soy, sesame oil, and green onion until well combined. Adjust seasoning.
Assemble
Place a spoonful of spicy tuna onto each crispy rice piece. Add optional toppings like jalapeño, avocado, sesame seeds, or a drizzle of spicy mayo for extra flare.
Serve immediately while the rice stays crisp and the tuna is chilled and fresh.

Servings and timing

Yield: approx. 18–24 pieces
Prep time: 15 minutes (plus chilling)
Cook time: 15 minutes
Chill time: 30–60 minutes
Total time: ~1 hour to 1 hour 15 minutes

Variations

Air-fryer friendly: Chill rice, shape and air-fry at 375 °F for 8–10 min, flipping midway
Protein swap: Use sushi-grade salmon or tofu for a pescatarian or vegetarian twist
Spice control: Swap sriracha for chili oil or gochujang for different heat profiles
Toppings galore: Enhance with avocado slices, tobiko, jalapeño, or spicy mayo drizzles as shown in many inspirations

storage/reheating

Rice bases: Store in an airtight container at room temp up to 2 days; re-crisp in oven or air-fryer before serving.
Tuna mixture: Keep refrigerated up to 24 hours. Add to rice just before serving for optimal freshness.
Assembled bites: Best fresh—assembled ones lose crispness quickly.

FAQs

How do I keep the rice extra crispy?

Chill rice until firm, fry in hot oil, then drain on paper towels. Reheat in oven or air-fryer to restore crispiness

What kind of tuna should I use?

Always use sushi-grade tuna to ensure it’s safe to eat raw and has the best texture and flavor

Can I prep in advance?

Yes—I prep rice and tuna separately and assemble just before serving for freshest texture.

Can I make smaller or larger pieces?

Absolutely—I shape the rice into any size that suits my gathering or feast.

Is this dish gluten-free?

Yes, if I use tamari instead of soy sauce and gluten-free mayo, it’s safe for gluten-free diets

Conclusion

This Crispy Rice Spicy Tuna recipe is one of my favorite ways to bring big flavors and textures with minimal fuss. It’s perfect for entertaining or treating myself to something special. The combination of crunchy rice and silky, spicy tuna always impresses. Let me know how your version turns out!