Spicy Tuna Crispy Rice Bites
Seared crispy sushi rice cakes topped with spicy tuna, a drizzle of sriracha, and a sliver of jalapeno.
Prep: 30 · Cook: 20 · Total: 50 · Serves: 4 · Difficulty: Medium · Rating: 4.9/5 (412 reviews)
INSPIRED BY
Nobu — global
Diners, Drive-Ins and Dives
Nobu Matsuhisa popularized spicy tuna crispy rice at Nobu restaurants globally and it became one of the most imitated dishes in modern Japanese-American cuisine. The combination of contrasting temperatures and textures, warm crunchy rice against cold silky tuna, is what makes it unforgettable.
Story
I first had these at a sushi place in Midtown and I spent the next week figuring out how to make them at home because fourteen dollars per bite is a commitment. The keys turned out to be: press the rice like you mean it, chill it overnight, and drain on a rack not paper. Once I had that down I started making trays of these for game days and the reaction is always the same: people stop whatever conversation they were in and reach for another one. Nobu does it perfectly and this version is as close as I have gotten in a home kitchen.
By Theo
Ingredients
- 2 cups cooked sushi rice, warm (about 1 cup dry)
- 2 tbsp seasoned rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- Neutral oil for frying
- 8 oz sushi-grade tuna, finely diced
- 2 tbsp kewpie mayonnaise
- 1 tbsp sriracha, plus more for drizzling
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 jalapeno, thinly sliced
- 1 scallion, thinly sliced
- 1 tsp black sesame seeds
Instructions
- Season the warm cooked sushi rice by folding in the rice vinegar, sugar, and salt. Spread evenly into a parchment-lined 8x8 baking pan to about 3/4 inch thickness. Press firmly and evenly. Cover and refrigerate for at least 2 hours or overnight until very firm and cold.
- Mix the diced tuna with kewpie mayo, sriracha, soy sauce, and sesame oil. Stir gently to combine. Taste for heat and seasoning. Cover and refrigerate until ready to use.
- Remove the chilled rice block from the pan using the parchment as handles. Cut into rectangles roughly 1.5 by 2.5 inches, yielding about 12 to 16 pieces.
- Heat about half an inch of neutral oil in a heavy skillet over medium-high heat until shimmering (about 365 F). Fry the rice pieces in batches, about 2 minutes per side, until golden and crispy. Do not crowd the pan. Drain on a rack, not paper towels, so the bottom stays crispy.
- Let the fried rice cakes cool for 2 minutes so they are warm but not screaming hot. You want the contrast of warm crispy rice and cold tuna.
- Top each rice cake with a generous spoonful of the spicy tuna. Lay a jalapeno slice on top, drizzle with sriracha, and finish with scallions and sesame seeds. Serve immediately.
Chef Tips
- Sushi-grade tuna is non-negotiable for a raw preparation. Buy from a trusted fishmonger and use it the same day.
- Press the rice firmly into the pan. A loose, airy rice block will fall apart in the oil. Overnight refrigeration is ideal.
- Drain the fried rice on a wire rack, not paper towels. Paper traps steam underneath and softens the crust.
- Kewpie mayo is creamier and slightly sweeter than American mayo and is what gives the tuna mixture its silky richness. Find it at Asian grocery stores.
Cook's Notes
- **Rice preparation:** Use short-grain Japanese sushi rice, not long-grain or jasmine. The stickiness is what holds the block together through frying. Rinse the dry rice until the water runs clear before cooking.
- **Oil for frying:** Avocado oil, vegetable oil, or canola oil all work well. Do not use olive oil as its smoke point is too low and the flavor is wrong for this dish.
- **Make ahead:** The rice block can be pressed and refrigerated up to 24 hours ahead. The spicy tuna can be mixed up to 4 hours ahead and kept chilled. Fry and assemble just before serving.