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Crispy Rice Spicy Tuna
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Home / Crispy Rice Spicy Tuna

Crispy Rice Spicy Tuna

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.

4.5
45 min
🍴4 servings
🔥390 cal
🔖Hard
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30 second summary

Pan-fried pressed sushi rice topped with silky spicy tuna is the restaurant-quality appetizer that became TikToks most replicated recipe.

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Nutrition per serving

390Calories
26gProtein
42gCarbs
14gFat
1gFiber

Ingredients

4servings

main

sauce

cooking

seasoning

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Instructions

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.

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.

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.

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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.

Substitutions

sushi grade ahi tunasushi grade salmon for an equally delicious and often more affordable alternative
Kewpie mayonnaiseregular mayonnaise mixed with a few drops of rice vinegar to approximate the tangy richness

Common mistakes

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
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