Spicy Tuna with Crispy Rice features a delicate fried rice cake topped with ahi tuna tossed in spicy Kewpie mayo, tobiko, black sesame seeds, and thinly sliced jalapeños. This fresh and zesty sushi dish is the perfect appetizer to spice up a date night at home or get-together with friends!
This spicy tuna dish is one of our go-to appetizers for entertaining. The final dish looks beautiful and it's incredibly easy to make. The crispy rice cake acts as a crunchy vehicle for the flavorful, tender spicy tuna dressed in our famous Spicy Kewpie Mayo.
Every bite has layers of flavor and texture, like the crunchy rice, spicy tuna, bits of tobiko and scallions, toasted sesame seeds, and the hot jalapeño. This appetizer also pairs deliciously with a Japanese main course like our Teriyaki Chicken Bowl, Unagi Don, or Crunchy Spicy California Roll.
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About Spicy Tuna Crispy Rice
- Taste - The combination of the spicy tuna and rice cake is simple yet flavorful. The vibrant spicy tuna is balanced by the plain crispy rice.
- Texture - The spicy tuna is soft and chewy while the rice is crispy and crunchy.
- Effort - This unique appetizer is straightforward. Just cook the rice, fry it, then top with the spicy tuna mixture.
- Time - Depending on how you prepare the rice, it takes about 30 minutes to cook the rice in the rice cooker and mix the tuna, then 30 minutes to cool down the rice. It takes about 10 minutes to assemble everything at the end.
Ingredients
Rice
- Sushi rice - Crispy Japanese short grain rice acts as a flavor vehicle for the spicy tuna and provides a crunchy contrast to the soft and chewy tuna texture.
- Seasoned Rice vinegar - We add seasoned rice vinegar to the rice to make the sushi rice. The vinegar adds a lightly sweet and tart flavor.
- Neutral cooking oil - Use a neutral cooking oil with a high smoke point for frying like grapeseed oil, avocado oil, canola oil.
Tuna
- Tuna - High quality sushi grade tuna is essential for this dish.
- Scallions - Scallions add an aromatic flavor and a light crunch.
- Tobiko - Tobiko is flying fish roe. It is a Japanese delicacy and has a unique briny and smoky flavor.
- Jalapeno - Jalapeño adds an extra spicy kick to the spicy tuna.
- Black Sesame seeds - We sprinkle black toasted sesame seeds for a mild and nutty flavor.
Spicy Mayo
- Kewpie mayo - Kewpie mayo is a Japanese pantry staple and the base of spicy mayo. This Japanese mayonnaise has a rich umami flavor and creamy consistency.
- Sriracha - Sriracha sauce adds a hint of heat without overpowering the sauce.
- Sesame oil - Sesame oil has a toasty flavor and nutty aroma
- Mirin - Mirin is a sweet Japanese rice wine that adds to the umami flavor of the sauce.
- Togarashi - Togarashi is a Japanese chili powder that adds a hint of spice and sweetness.
See recipe card for quantities.
Substitutions
- Onigiri - You can also make crispy rice Onigiri (rice balls wrapped in nori). Crispy Rice Onigiri are a tasty and crunchy spin on traditional Onigiri.
- White Sesame Seeds - Use white sesame seeds instead of black if you prefer a milder nutty flavor.
Variations
- Furikake - Add a tablespoon of furikake for even more umami flavor.
- Extra Spicy - Add extra Sriracha and togarashi to the spicy mayo recipe to make the tuna extra spicy. You can also top the tuna rice cakes with sliced jalapeños for the same effect.
- Air fryer - You can also fry the rice cakes in an air fryer if you prefer.
- Avocado - Add sliced avocado on top of the rice for an extra creamy texture.
- Ikura - Make the sushi even more decadent by adding a few ikura on top of each jalapeno.
- Salmon or Hamachi - Try this recipe with sushi-grade salmon, like our miso salmon crudo, or hamachi, like our hamachi carpaccio, and follow the same steps.
- Cooked fish - Not a fan of raw fish? Try the crispy rice with our delicious unagi or furikake salmon.
- No heat - Swap the Sriracha for low-sodium soy sauce and omit the jalapeno for a mild version of this recipe.
- Vegetarian - Swap the tuna for creamy miso eggplant, cut into cubes to fit on the crispy rice.
- Unagi sauce or ponzu - Drizzle the final dish with unagi sauce or add a dash of yuzu ponzu to the tuna mixture for extra flavor and complexity.
Instructions
Crispy Rice
- Cook rice - Rinse the rice in the sink until the water runs clear, then drain. Then add in water and cook on the stovetop or in an electric rice cooker pot. See recipe card for full stovetop and rice cooker instructions.
- Make sushi rice - Transfer rice to a bowl and season with seasoned rice vinegar. Then gently fluff and fan the rice with a rice paddle, careful to not smash the grains. (Photo 1)
- Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Then gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut. (Photo 2)
Spicy Kewpie Mayo
- Make spicy mayo and mince tuna - While the rice cools, make the spicy mayo and tuna mixture. To make the spicy mayo sauce, add Kewpie mayo, Sriracha, sesame oil, and mirin to a small bowl. Then mix until the ingredients are incorporated. Use a sharp knife to mince the tuna. (Photo 3)
Ahi Tuna Mixture
- Make tuna mixture - In a medium bowl, add minced fish, scallions, tobiko, and the spicy Kewpie mayo sauce. Then gently fold the ingredients until the ahi is coated in the sauce. (Photo 5)
Make Crispy Rice and Assemble
- Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife. (Photo 6)
- Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack. (Photo 7 and 8)
Assemble and serve - Arrange the crispy rice on a platter, then top with a spoonful of the tuna mixture, a sprinkle of black toasted sesame seeds, and a thin slice of jalapeño. (Photo 9, 10, 11, and 12)
Pro tip: Cool rice - Do not skip the cooling process for the rice or it will fall apart when you fry it. It needs to be cold to hold its shape.
How to Enjoy Spicy Tuna Crispy Rice
You can enjoy these bite size crispy rice cakes on their own or sprinkle them in shoyu (soy sauce). Mix wasabi into the shoyu for an extra pungent kick. This versatile dish can be served as an appetizer or side. It pairs deliciously with a Japanese main course like a donburi or sushi roll.
Recipe FAQs
The dish was popularized by Chef Nobu Matsuhisa of the restaurant Nobu. Our recipe provides simple instructions to recreate the famous dish at home.
The rice could either be too dry or too warm. Be sure to let the rice cool after it is done cooking and to not leave the rice out too long. Also be sure to use Japanese rice because sticks together better than other types of rice.
The rice cakes will stick to the pan if the oil isn't hot enough, there isn't enough oil to cover the bottom of the pan, or the rice isn't done cooking. Once the rice is done cooking, it will release from the pan.
Yellowfin tuna steak is widely available. Local fish mongers, seafood markets, and Japanese grocery stores (e.g. Nijiya, Mitsuwa, and Marukai) commonly carry yellowfin tuna. You can also find yellowfin tuna at high-end markets like Whole Foods or small specialty grocers. The other ingredients for this dish can be found at your local grocery store or the Japanese grocery stores listed above.
While spicy tuna is eaten in Japan, it is not nearly as popular in Japan as it is in the United States.
Equipment
This tuna rice cake recipe requires a few kitchen essentials. To make this recipe, you will need a pot or rice cooker to make the rice, a non-stick pan or standard skillet, a rice paddle, and a fish spatula. For the spicy mayo, you will also need measuring spoons, mixing bowls, and a spoon or chopsticks to mix it.
Storage
This spicy tuna crispy rice appetizer is best enjoyed immediately or within 1 day of making. Store the ahi tuna mixture and rice cakes in separate air-tight containers so the rice cakes don't get soggy. Be sure to refrigerate the tuna mixture. This dish does not stand up well to freezing.
Top tips
- Wet your rice paddle and knife - When handling the rice, be sure to wet your rice paddle before fluffing the rice and wet your knife before cutting. Wetting your tools will keep the rice from sticking.
- Make rice thick enough - Make sure the rice is at least ½-inch thick so it can withstand the pan frying without falling apart.
- Use fresh fish - Make and eat this recipe within a day of buying the fish to ensure the freshest dish possible.
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Spicy Tuna With Crispy Rice
Equipment
- 1 pot
Ingredients
Rice
- 1 cup Japanese short grain rice
- 1½ cups filtered water
- 1 tablespoon seasoned rice vinegar
- neutral cooking oil for frying such as grapeseed oil, avocado oil, canola oil
Spicy Kewpie Mayo
- 3 tablespoon Kewpie mayo
- 2 tablespoon Sriracha
- 1 tablespoon sesame oil
- 2 teaspoon mirin
Tuna
- ½ lb sushi grade fresh or flash frozen yellowfin or bigeye tuna steak
- 2 scallion greens finely sliced
- 2 teaspoon tobiko optional
- 2 teaspoon black toasted sesame seeds optional
- 1 jalapeno thinly sliced
Instructions
Crispy Rice
- Stovetop instructions - Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.1 cup Japanese short grain rice, 1½ cups filtered water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
- Make sushi rice - Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.1 tablespoon seasoned rice vinegar
- Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.
Spicy Kewpie Mayo
- While the rice cools, make the spicy mayo and tuna mixture. To make the spicy mayo sauce, add Kewpie mayo, Sriracha, sesame oil, and mirin to a small bowl. Mix until the ingredients are incorporated.3 tablespoon Kewpie mayo, 2 tablespoon Sriracha, 1 tablespoon sesame oil, 2 teaspoon mirin
Ahi Tuna Mixture
- Use a sharp knife to mince the tuna. In a medium bowl, add minced fish, scallions, tobiko, and the spicy Kewpie mayo sauce. Gently fold the ingredients until the ahi is coated in the sauce.½ lb sushi grade fresh or flash frozen yellowfin or bigeye tuna steak, 2 scallion greens finely sliced, 2 teaspoon tobiko
Make Crispy Rice and Assemble
- Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.
- Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.neutral cooking oil for frying
- Assemble - Arrange the crispy rice on a platter, then top with a spoonful of the tuna mixture, a sprinkle of black toasted sesame seeds, and a thin slice of jalapeno.2 teaspoon black toasted sesame seeds, 1 jalapeno
Video
Notes
- This dish is best enjoyed immediately or within 1 day of making. Refrigerate the ahi tuna mixture and rice cakes in separate air-tight containers so the rice cakes don't get soggy.
- Be sure to cool the rice or it will fall apart when you fry it. It needs to be cold to hold its shape.
- Wet your rice paddle and knife - Be sure to wet your rice paddle before fluffing the rice and wet your knife before cutting. Wetting your tools will keep the rice from sticking.
- Make rice thick enough - Make sure the rice is at least ½-inch thick so it can withstand the pan frying without falling apart.
- Use fresh fish - Make and eat this recipe within 1 day of buying the fish to ensure the dish is afresh as possible.
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