Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy Tuna Crispy Rice (Nobu) Recipe
This Spicy Tuna Crispy Rice recipe is a shameless copycat of a signature appetiser on the stylish Nobu restaurant. Chew measurement crispy rice is served with tuna in a creamy spicy dressing. I like it. It’s costly. So I copied it. And added a canned tuna choice too. 🙂
There’s no feel-good story behind in the present day’s recipe. It’s only a blatant incontrovertible fact that I actually love the Spicy Tuna Crispy Rice at Nobu* which is a signature starter of this globally famend restaurant. However you pay by the nostril for it – $30 for a really small serving. Right here it’s at Melbourne Nobu – top of the range cellphone snaps! 😂
* In case you’re not accustomed to Nobu, it’s a classy fashionable Japanese restaurant based by world-famous chef Nobuyuki Matsuhisa that’s now international with a presence in main cities like New York, Tokyo, London, Dubai, Sydney. Received’t lie – I’ve had hits and misses in numerous cities. However total, it’s very dependable. Agency favorite with celebrities.
Value apart, I don’t wish to go to Nobu each time I wish to have it. So I made a decision to repeat it. It appeared like a easy sufficient recipe – and it’s! Crispy rice topped with uncooked finely chopped tuna combined with a creamy spicy dressing.
At Nobu, the rice is served in small dice type which you stab with (fancy) toothpicks then dip into the tuna which is so finely minced it is sort of a unfold. Primarily based on the proper golden color on both sides of the rice cubes, I think they’re deep fried.
I’ve made my rice muffins flatter to allow them to be pan fried as a substitute of deep fried, and pre-assembled with the toppings. I additionally should not have a dipping sauce as a result of I’ve integrated seasonings within the tuna toppings.
Plus, I’ve made a canned tuna model as properly, as an choice you make proper now as a substitute of going out to search out sashimi-grade tuna! Assume – canned tuna fillings in sushi rolls. It’s actually tasty! That is the canned tuna model:
Right here’s what it is advisable to make this Nobu copycat Spicy Tuna Crispy Rice.
1. Sashimi tuna or salmon – OR canned!
As talked about above, the bottom recipe is a copy-cat of the Nobu model which is made with uncooked sashimi-grade tuna, Plus, I’ve created a canned tuna model too as a better make it now model / those that can’t get or don’t like uncooked tuna. It’s just like the canned tuna filling you get in sushi rolls – it’s actually tasty!
Sashimi grade tuna – To make the uncooked tuna model, you’ll need to get sashimi grade tuna. That is tuna that’s contemporary sufficient, dealt with and saved in a way fit for human consumption uncooked. It’s dearer than tuna supposed for cooking.
Frequent sashimi tuna varieties
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Bluefin tuna – the frontrunner, most premium kind. For flavour, color and texture.
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Yellowfin and bigeye tuna (ahi ahi) – The extra widespread kind that’s extra economical. It’s softer, not as crimson.
Canned tuna – Tuna in oil is greatest. If utilizing tuna in spring water, the combination is a bit drier so maybe add additional mayo.
2. Spicy creamy dressing & assembling
Right here’s what it is advisable to make the creamy dressing and for assembling. The identical elements are used for each, it’s simply that you simply want extra for the canned tuna (a number of little tuna bits = extra floor space = extra dressing required).
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Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with complete egg mayonnaise. Regular mayonnaise (ie not labelled “whole-egg”) is tangier / sweeter which can dominate the uncooked tuna model an excessive amount of however okay for the canned tuna model.
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Sriracha is a crimson Asian spicy sauce that has different flavours in it along with chilli, resembling vinegar and garlic. Substitute with different spicy sauce of alternative, however alter amount primarily based on spiciness.
Non spicy choice – Ketchup!
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Inexperienced onion – For good inexperienced specks and a little bit of freshness.
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Sesame oil & seeds – For toasty sesame flavour!
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Lemon – For the canned tuna model, I discovered a touch of additional tang was fascinating. For the uncooked tuna model, contemporary lemon juice made the dressing a bit too unfastened so I stick to utilizing the tang in sriracha.
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Avocado – Optionally available (and never in Nobu’s model), however I actually like the way it provides an additional creamy aspect. If avocado will not be in season or dear, I’d skip it.
Crispy rice
All you really want for the crispy rice is sushi rice, oil for cooking and salt for seasoning. However it makes it additional tasty to flavour the rice with sushi rice seasoning – simply rice vinegar and sugar.
See the separate crispy rice recipe for commentary on the elements.
The crispy rice muffins has been printed as a separate recipe – as a result of it’s deemed worthy as such! It’s very easy – prepare dinner rice, press in pan, chill to set, lower, pan fry.
So the steps beneath are for the topping and assembling.
1. Nobu spicy tuna topping
Tip: Uncooked fish is difficult to finely cube as a result of it’s so delicate. To make it (a lot!) simpler, partially freeze the fish first to make it firmer. Simply half-hour within the freezer.
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Partially freeze the uncooked tuna (or salmon) within the freezer for half-hour. This can make it a lot simpler to chop.
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Reduce into small 0.5cm / 1/5″ cube. To do that, I slice 0.5cm / 1/5″ thick items, then 0.5cm / 1/5″ strips, then cube.
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De-chill the fish for 20 minutes or so, so it’s not ice-cold. Sushi tastes greatest when at room temperature which is round 18C/65F. Small diced tuna will de-chill pretty rapidly.
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Combine – Add the mayonnaise, sriracha, inexperienced onion, sesame oil, sesame seeds and salt. Combine gently to mix. Then refrigerate till required. However keep in mind to intention for the room temperature for serving! Heat crispy rice muffins with ice-cold tuna isn’t splendid. 🙂
Creamy canned tuna topping
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Mash the drained canned tuna with a fork till it’s actually advantageous. The finer the higher.
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Add all the things else and blend!
3. Assembling the crispy rice muffins
Nobu serves this as a DIY arrange with cubes of rice that’s speared with fancy toothpicks then dunked into the spicy tuna which is sort of in paste-like type. I prefer to assemble for a straightforward finger meals choice.
Additionally, cubes of rice both have to be turned 6 occasions in a pan (what a ache!) or deep fried (what a ache!). Pan frying 2 sides of a flatter items is a lot much less effort!
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Prepare dinner the rice muffins after you’ve combined the toppings. See instructions within the crispy rice muffins recipe.
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Avocado – Place on a serving platter and prime with avocado slices. You’ll be able to both use 1 giant, or fan out smaller items as I’ve carried out. You can additionally pipe on avocado sauce – a very good choice for quick assembling if making huge batches.
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Form – Use 2 teaspoons to form a mound of the topping right into a “soccer” form so it sticks collectively.
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Assemble – Place tuna on avocado. Sprinkle with sesame seeds, prime with jalapeño. Repeat with remaining rice muffins. EAT!
I see you making this for buddies who come spherical for Saturday evening drinks. Impressing the pants off your mates at e book membership. On your mum’s birthday lunch.
And simply usually since you wish to eat Nobu within the consolation of your individual dwelling, in trackies and your favorite slouchy t-shirt, and really feel smug that it value you round…oh I don’t know. About 80% much less? A minimum of!! – Smug Johnsat x
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
- 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
- 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!
- 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.
- Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
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)
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