How to Make the Perfect Crispy Rice Spicy Tuna
Japanese-American · Hard · 45 min · 4 servings
Nobu restaurant made this dish famous but TikTok made it accessible by showing home cooks how to fry pressed sushi rice into golden crackling rectangles and top them with creamy spicy tuna. It is the most impressive party appetizer you can make at home and every single video of someone cutting into it gets millions of views.
Why this recipe works
This Crispy Rice Spicy Tuna recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g sushi grade ahi tuna finely diced
- 2 cups cooked and seasoned sushi rice cooled
- 3 tbsp Japanese mayonnaise such as Kewpie
- 1 tbsp sriracha sauce
- 3 tbsp neutral oil for frying
- 1 tbsp soy sauce and sesame oil combined
Step by step instructions
Step 1: Press and Chill the Rice
Line a small rectangular container or loaf pan with plastic wrap. Press the seasoned sushi rice firmly and evenly into the container to create a compact block about 3 centimeters thick. Fold the plastic wrap over the top and press down hard with your hands. Refrigerate for at least 2 hours or overnight until the rice is completely firm and holds its shape when sliced.
Step 2: Make the Spicy Tuna
Combine the finely diced sushi-grade tuna with Kewpie mayonnaise, sriracha, and the soy sauce and sesame oil blend. Mix gently with a fork being careful not to overwork the fish. Taste and adjust the sriracha level to your preference. Keep refrigerated until ready to plate.
Step 3: Slice and Fry the Rice
Remove the pressed rice block from the container and use a sharp knife to cut it into rectangles approximately 5 by 3 centimeters. Heat neutral oil in a heavy skillet over high heat until shimmering. Fry the rice rectangles for 2 to 3 minutes per side without disturbing them until each side is deeply golden and crackling crispy.
Step 4: Top and Serve
Transfer the crispy rice pieces to a paper towel for 30 seconds then arrange them on a serving platter. Spoon a generous mound of the spicy tuna mixture on top of each crispy rice piece. Garnish with thinly sliced avocado, a drizzle of extra sriracha, and microgreens or sesame seeds. Serve immediately while the rice contrast with the cold tuna is at its peak.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sushi grade ahi tuna → sushi grade salmon for an equally delicious and often more affordable alternative
- Kewpie mayonnaise → regular mayonnaise mixed with a few drops of rice vinegar to approximate the tangy richness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not pressing and chilling the rice for long enough which means the blocks fall apart the moment they hit the hot oil instead of holding together as crispy intact rectangles
- Moving or flipping the rice pieces too early before the first side has fully set and crisped which causes them to stick and break apart in the pan
Nutrition facts
Per serving: 390 calories, 26g protein, 42g carbs, 14g fat, 1g fiber.
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