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Home Finger Food

Spicy Tuna Crispy Rice (Nobu)

By:Nagi
Published:30 Jun '23Updated:12 Dec '23
31 Comments
Recipe v Video v Dozer v

This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser at the trendy Nobu restaurant. Bite size crispy rice is served with tuna in a creamy spicy dressing. I love it. It’s expensive. So I copied it. And added a canned tuna option too. 🙂

Spicy tuna crispy rice ready to be eaten
Or toppings as finger food!

Nobu copycat: Spicy Tuna Crispy Rice

There’s no feel-good story behind today’s recipe. It’s just a blatant fact that I really love the Spicy Tuna Crispy Rice at Nobu* which is a signature starter of this globally renowned restaurant. But you pay through the nose for it – $30 for a very small serving. Here it is at Melbourne Nobu – top quality phone snaps! 😂

Nobu Spicy Tuna Crispy Rice

* In case you’re not familiar with Nobu, it’s a trendy modern Japanese restaurant founded by world-famous chef Nobuyuki Matsuhisa that is now global with a presence in major cities like New York, Tokyo, London, Dubai, Sydney. Won’t lie – I’ve had hits and misses in various cities. But overall, it’s very reliable. Firm favourite with celebrities.

Price aside, I don’t want to go to Nobu every time I want to have it. So I decided to copy it. It seemed like a simple enough recipe – and it is! Crispy rice topped with raw finely chopped tuna mixed with a creamy spicy dressing.

Pile of Crispy rice cakes
The crispy rice cakes. See separate recipe here.
Spicy tuna topping for Spicy tuna crispy rice
The Nobu sashimi raw tuna topping
Canned tuna for Spicy tuna crispy rice
Spicy creamy canned tuna topping
Plate of Spicy tuna crispy rice
Platter with a mix of raw and canned spicy tuna on crispy rice cakes.

Nobu vs my version

At Nobu, the rice is served in small cube form which you stab with (fancy) toothpicks then dip into the tuna which is so finely minced it is like a spread. Based on the perfect golden colour on each side of the rice cubes, I suspect they are deep fried.

I’ve made my rice cakes flatter so they can be pan fried instead of deep fried, and pre-assembled with the toppings. I also do not have a dipping sauce because I’ve incorporated seasonings in the tuna toppings.

Plus, I’ve made a canned tuna version as well, as an option you make right now instead of going out to find sashimi-grade tuna! Think – canned tuna fillings in sushi rolls. It’s really tasty! This is the canned tuna version:

Spicy tuna crispy rice - canned tuna version
The canned tuna version. It’s like tuna sushi roll filling – really tasty!

What you need

Here’s what you need to make this Nobu copycat Spicy Tuna Crispy Rice.

1. Sashimi tuna or salmon – OR canned!

As mentioned above, the base recipe is a copy-cat of the Nobu version which is made with raw sashimi-grade tuna, Plus, I’ve created a canned tuna version too as an easier make it now version / those who can’t get or don’t like raw tuna. It’s like the canned tuna filling you get in sushi rolls – it’s really tasty!

Tuna for Spicy tuna crispy rice

Sashimi grade tuna – To make the raw tuna version, you will need to get sashimi grade tuna. This is tuna that is fresh enough, handled and stored in a manner suitable for eating raw. It is more expensive than tuna intended for cooking.

Common sashimi tuna types

  • Bluefin tuna – the frontrunner, most premium type. For flavour, colour and texture.

  • Yellowfin and bigeye tuna (ahi ahi) – The more common type that is more economical. It is softer, not as red.

Canned tuna – Tuna in oil is best. If using tuna in spring water, the mixture is a little drier so perhaps add extra mayo.

2. Spicy creamy dressing & assembling

Here’s what you need to make the creamy dressing and for assembling. The same ingredients are used for both, it’s just that you need more for the canned tuna (lots of little tuna bits = more surface area = more dressing required).

Ingredients in Spicy tuna crispy rice
  • Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. Normal mayonnaise (ie not labelled “whole-egg”) is tangier / sweeter which will dominate the raw tuna version too much but ok for the canned tuna version.

  • Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.

    Non spicy option – Ketchup!

  • Green onion – For nice green specks and a bit of freshness.

  • Sesame oil & seeds – For toasty sesame flavour!

  • Lemon – For the canned tuna version, I found a hint of extra tang was desirable. For the raw tuna version, fresh lemon juice made the dressing a little too loose so I stick with using the tang in sriracha.

  • Avocado – Optional (and not in Nobu’s version), but I really like how it adds an extra creamy element. If avocado is not in season or pricey, I’d skip it.

Crispy rice

All you really need for the crispy rice is sushi rice, oil for cooking and salt for seasoning. But it makes it extra tasty to flavour the rice with sushi rice seasoning – just rice vinegar and sugar.

Ingredients in Crispy rice

See the separate crispy rice recipe for commentary on the ingredients.


How to make Nobu’s crispy rice with spicy tuna

The crispy rice cakes has been published as a separate recipe – because it’s deemed worthy as such! It’s really easy – cook rice, press in pan, chill to set, cut, pan fry.

So the steps below are for the topping and assembling.

1. Nobu spicy tuna topping

Tip: Raw fish is hard to finely dice because it is so soft. To make it (much!) easier, partially freeze the fish first to make it firmer. Just 30 minutes in the freezer.

How to make Spicy tuna crispy rice
  1. Partially freeze the raw tuna (or salmon) in the freezer for 30 minutes. This will make it much easier to cut.

  2. Cut into small 0.5cm / 1/5″ dice. To do this, I slice 0.5cm / 1/5″ thick pieces, then 0.5cm / 1/5″ strips, then dice.

  3. De-chill the fish for 20 minutes or so, so it’s not ice-cold. Sushi tastes best when at room temperature which is around 18C/65F. Small diced tuna will de-chill fairly quickly.

  4. Mix – Add the mayonnaise, sriracha, green onion, sesame oil, sesame seeds and salt. Mix gently to combine. Then refrigerate until required. But remember to aim for the room temperature for serving! Warm crispy rice cakes with ice-cold tuna isn’t ideal. 🙂

Creamy canned tuna topping

How to make Spicy tuna crispy rice
  1. Mash the drained canned tuna with a fork until it’s really fine. The finer the better.

  2. Add everything else and mix!

3. Assembling the crispy rice cakes

Nobu serves this as a DIY set up with cubes of rice that is speared with fancy toothpicks then dunked into the spicy tuna which is almost in paste-like form. I like to assemble for an easy finger food option.

Also, cubes of rice either need to be turned 6 times in a pan (what a pain!) or deep fried (what a pain!). Pan frying 2 sides of a flatter pieces is so much less effort!

  1. Cook the rice cakes after you’ve mixed the toppings. See directions in the crispy rice cakes recipe.

  2. Avocado – Place on a serving platter and top with avocado slices. You can either use 1 large, or fan out smaller pieces as I have done. You could also pipe on avocado sauce – a good option for speedy assembling if making big batches.

  3. Shape – Use 2 teaspoons to shape a mound of the topping into a “football” shape so it sticks together.

  4. Assemble – Place tuna on avocado. Sprinkle with sesame seeds, top with jalapeño. Repeat with remaining rice cakes. EAT!

Picking up Spicy tuna crispy rice
Overhead photo of Spicy tuna crispy rice

I see you making this for friends who come round for Saturday night drinks. Impressing the pants off your friends at book club. For your mum’s birthday lunch.

And just generally because you want to eat Nobu in the comfort of your own home, in trackies and your favourite slouchy t-shirt, and feel smug that it cost you around…oh I don’t know. About 80% less? At least!! – Smug Nagi x


Watch how to make it

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Picking up Spicy tuna crispy rice

Crispy rice with spicy tuna (Nobu copycat)

Author: Nagi
Prep: 30 minutes mins
Cook: 20 minutes mins
Rice chilling (minimum time): 4 hours hrs
Appetizer, canape, Finger Food
Asian, Modern Asian
5 from 4 votes
Servings15 pieces
Tap or hover to scale
Print
Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser – crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost – they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian side salad or smashed cucumbers.
The original uses raw tuna but I've also created a canned tuna version – think, sushi roll filling.

Ingredients

  • 1 batch crispy rice cakes (15 pieces)
  • ONE topping of choice (below) – Nobu sashimi tuna or canned tuna
  • 1 avocado , cut into small thin slices (or make avocado sauce)
  • 15 jalapeño slices , thin, optional garnish
  • 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

  • 225g / 7oz sashimi grade tuna , or salmon (Note 1)
  • 1 tbsp sriracha , adjust spiciness to taste (Note 2)
  • 4 tsp kewpie mayonnaise (Note 3)
  • 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 (Note 4)
  • 3 tbsp sriracha (Note 2)
  • 4 tbsp kewpie mayonnaise (Note 3)
  • 1 tbsp lemon juice (sub rice vinegar)
  • 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

Instructions

  • Start the rice the day before or first thing in the morning – it needs minimum 4 hours to chill.
  • Make the toppings first, then refrigerate while you cook the crispy rice cakes.
  • Cook the crispy rice cakes and sprinkle with salt per the recipe.
  • Assemble – Place rice cakes on a serving platter. Pile on toppings – I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Nobu spicy tuna topping:

  • Freeze to firm – Place tuna in the freezer for 30 minutes to partially freeze – it's much easier to finely chop when slightly firm.
  • Cut into 0.5cm / 1/2" cubes – the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
  • Mix – Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

  • Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

Recipe Notes:

Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5″ (crispy rice dimensions).
1. Tuna or salmon – As the fish is served raw, please ensure you get sashimi grade tuna which is extra fresh, handled and stored in a manner suitable for eating raw. It will be labelled as such at the shops. You can also get frozen sashimi grade fish these days. It’s snap deep-frozen at -60C and suitable for eating raw. I’ve gotten it from Japanese supermarkets in Sydney (Tokyo-mart, Northbridge).
2. Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. If you’re worried about spiciness, start with less (top up with more mayo) then add add more later if you’re brave! Non spicy option – Ketchup!
Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.
3. Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise. 
4. Canned tuna – in oil is best. Springwater tends to be a little dry.
5. Leftovers – Once assembled, rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though will keep in the fridge for the day. Canned tuna topping mixture will keep for several days. Makes a little more than you need – eat leftover as dip or on sandwiches!
Nutrition per rice cake (15 pieces)

Nutrition Information:

Calories: 119cal (6%)Carbohydrates: 4g (1%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 6mg (2%)Sodium: 161mg (7%)Potassium: 109mg (3%)Fiber: 1g (4%)Sugar: 0.4gVitamin A: 357IU (7%)Vitamin C: 2mg (2%)Calcium: 6mg (1%)Iron: 0.3mg (2%)
Keywords: crispy rice cakes, crispy rice finger food, nobu recipe, tuna canape
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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31 Comments

  1. Jo Mo says

    November 23, 2023 at 2:10 pm

    5 stars
    This is off the charts fantastic! My hubby caught a bunch of albacore this year, so I have tried some new recipes and this is the clear winner. The crispy rice craker (not a rice-cake, not a cracker… a craker) is such a great platform for the spicy tuna. Will definitely make again! Thanks for another winner. Hugs to you and Dozer too. xoxo

    Reply
  2. Leeanne Rutherford says

    September 11, 2023 at 2:58 pm

    Hi Nagi,
    Just to say thank you for all your great recipes.
    We enjoyed every one that I have tried so far.
    Plus you have such an enjoyable way of presenting 😀
    Regards from Australia 💕

    Reply
  3. Katie Wech Roth says

    July 13, 2023 at 9:01 am

    Dear wonderful inspiring and highly influential Nagi – I think it would be very impactful for you to share the below for recipes like this—

    DO NOT BUY BLUEFIN TUNA! Bluefin Tuna populations have plummeted. It is overfished and marketed as “highly prized”.
    YELLOWFIN Tuna is rated “Best Choice” by Monterey Bay Aquarium Seafood Watch program.
    Populations are healthy, and there is no overfishing of the species.

    Reply
  4. Cheryl C says

    July 4, 2023 at 12:57 pm

    5 stars
    What a memorable evening making this incredible dish! It was a fun project to work on together, and the finished product was gorgeous and delicious. Thank you for this recipe. Nagi, you’ve done it again!

    Reply
  5. Monie Thompson says

    July 4, 2023 at 12:10 pm

    I made this last night. I thought the sushi part was fabulous! I cooked the crispy rice exactly four minutes per side but it was so crunchy/hard I thought I might break a tooth! Any suggestions on what to do about that? I’m trying to think of what else I could put that sushi topping on…thanks for the great recipes! And am having so much fun with your new cookbook!

    Reply
  6. Jennifer L. Jacobs says

    July 2, 2023 at 4:27 am

    Hi Nagi! Am making this tonight… very excited. We had takeout Chinese last night so I added an extra large white rice to our order… pressed it out last night and set in the fridge. Our local seafood market got BigEye tuna in yesterday… so it’s all come together. Will post on how it turns out, but I’m sure it will be fab!

    Reply
    • Theresa says

      July 4, 2023 at 2:29 pm

      Loved, loved loved this recipe! We had a pre-July 4th gathering at my place and we tried this recipe exactly with sashimi quality tuna and salmon. It was amazing! All my family members raved about it, it was totally swoon-worthy both on the plate and as it was going down. We did quadruple the recipe (refridgerated the rice on baking sheets vs baking tins) so it took a long time to fry up those crisps. Do you think it would work in an airfryer? You provide me with such inspiration every week, keep it up!

      Reply
  7. Mary says

    July 1, 2023 at 2:43 pm

    Poor Dozer, I’m sure he misses his buddies and the water. Hopefully you will be able to find a place that he can swim when he wants. Sending belly rubs, ear scratches and hope that he gets to feeling better about where you are at now. 🐾🐾❤️❤️

    Reply
  8. Joyce N says

    July 1, 2023 at 6:42 am

    The rice is setting in the fridge as I write! I have the sashimi tuna, but thinking about a topping of creme fraiche and caviar (the lumpfish kind) Thanks for the recipe!

    Reply
    • Jennifer L. Jacobs says

      July 2, 2023 at 4:29 am

      Dear Joyce… I LOVE your idea of crème fraiche and caviar! Perhaps a snip or two of fresh chives??? Enjoy!

      Reply
  9. Marca R Kassera says

    July 1, 2023 at 6:39 am

    I’m feeling sad for Dozer as well! I hope he perks up to his old, happy self REAL soon. Please keep your fans in the loop on how he’s doing. Thanks much!

    Reply
  10. Shannon says

    July 1, 2023 at 1:53 am

    Can you fry rice ahead and let it sit until ready to assemble and serve? I assume preparing ahead the rice will get soggy.?

    Reply
  11. mary says

    July 1, 2023 at 12:22 am

    Can you repost the nutrition info? You reference it but it’s missing.
    Thank you!

    Reply
  12. Malcolm Armstrong says

    June 30, 2023 at 11:55 pm

    5 stars
    Just totally awesome, Nagi!

    Reply
  13. Sallyanne says

    June 30, 2023 at 11:11 pm

    Hi Nagi!
    This looks marvelous ! I am intrigued by the crispy rice !
    As for dear Dozer, yes, he can very well be depressed. There has been tons of change going in for the 2 of you! His world and routine went upside down and I’m sure he is feeling it. Various trips for the book tour, additional time with the boarder, less beach time, missing old friends….. I would suggest a chat with the vet, see if a visit is in order, and any chance of a nearby dog park to help him make new friends? Love to both of you!

    Reply
  14. Ann Marie says

    June 30, 2023 at 10:52 pm

    Sorry for Dozer (and you to have to see him that way!). Hopefully he will make some fun friends soon and he’ll perk up and get back to his former self. Looking forward to making the spicy tuna crispy rice. Yum. Thanks for the drool worthy recipes day after day!

    Reply
  15. Clare says

    June 30, 2023 at 9:54 pm

    Oh Dozer, please pick up and get back to your normal self. Dream of the beach! Obviously, Nagi didn’t ask your permission to move…(you must have a chat with her). Perhaps she should make you a chicken liver pate, or dehydrated beef liver slices. I’m sure you’ll get used to your new home because you are a glass half full boy! Lots of cuddles – Clare (and smells and licks from Barbie and Mac)

    Reply
  16. Ailsa McQuade says

    June 30, 2023 at 8:34 pm

    Poor Dozer. Have you thought if a chech up…just incase? Did he have a special neighbour? Hopefully he will settle down soon. I’m going to try the cheap option, it looks yummy Either way. Big pats to Dozer, hugs to you…try not to worry, he will feel that from you. Xxx

    Reply
  17. Lisa Blair says

    June 30, 2023 at 7:08 pm

    Hi Nagi, yes both depression and dementia are possible explanations for a dog of Dozer’s ….life experience. Defs a trip to his doctor in order. It may be that he had coping strategies in his old environment so it wasn’t as noticeable and now that he is in a new home you are noticing his behaviours more. The vet will help you get to the bottom of it. He’s in the very best of hands. Good luck to you both

    Reply
  18. Sonya says

    June 30, 2023 at 6:56 pm

    This looks incredible ! Now I don’t need to visit Nobu 😂
    I’ll def be making this these school holidays. Thanks for another copycat recipe Nagi!

    Reply
  19. Marisa GALLAY says

    June 30, 2023 at 6:51 pm

    Merci beaucoup Nagi, cette bouchée m’a l’air terrible, je vais la faire très rapidement. J’attends avec impatience votre livre en France….. (l’espoir fait vivre)

    Reply
  20. Alexandra says

    June 30, 2023 at 6:44 pm

    I was sad to hear Dozer seems depressed. I think he needs a trip to the vet to make sure there aren’t any underlying issues. He is so sweet and you give him such wonderful care. I hope he perks up soon!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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