Nobu-Style Crispy Rice with Spicy Citrus Tuna
Ring in the New Year with an unforgettable NYE appetizer: Nobu-style crispy rice topped with spicy citrus tuna that’s elegant, crunchy, and bursting with flavor. This crowd-pleasing party bite is perfect for New Year’s Eve entertaining, combining luxury sushi vibes with an easy, make-ahead recipe guests will love.
Ingredients you’ll need:
- dry sushi rice
- water
- salt
- potato starch
- white wine vinegar
- canned tuna
- lemon
- orange
- chili peppers
- mayo
- fresh parsley
- soy sauce
What type of rice works best for crispy rice?
Short-grain sushi rice is best because it’s stickier and holds together well when pan-fried.
Do I need to chill the rice before frying?
Yes—chilling the rice for at least 2–4 hours (or overnight) helps it firm up, making it easier to cut and crisp evenly.
Why isn’t my rice getting crispy?
The pan may not be hot enough, there may be too much moisture in the rice, or the rice is being moved too early—let it cook undisturbed until golden.
Should I use oil or butter to fry crispy rice?
Neutral oil (like canola or avocado) is best for crisping; butter can burn but may be added at the end for flavor.
How thick should crispy rice be?
About ¾ to 1 inch thick is ideal—thick enough to stay tender inside while forming a crunchy exterior.
Can I bake or air-fry crispy rice instead?
Yes, but pan-frying gives the best texture; baking or air-frying works if brushed generously with oil and cooked at high heat.
How do I keep crispy rice from falling apart?
Press the rice firmly into the pan or mold, chill it well, and use a sharp knife when cutting.
Can crispy rice be made ahead of time?
Yes—make it earlier in the day and reheat briefly in a hot pan or oven to restore crispiness before serving.
Cook with me!
Nobu-Style Crispy Rice with Spicy Citrus Tuna
Ingredients
For the Crispy Rice:
- 1 ½ cups dry sushi rice
- 3 cups water
- 1 tsp. fine sea salt
- 1 tbsp. potato starch
- 1 tbsp. white wine vinegar
For the Spicy Citrus Tuna:
- 2 cans Wild Planet Foods Wild Albacore Tuna drain any liquids
- Zest and juice of 1 Lemon
- Zest of 1 Orange
- 1-2 Red Chili Peppers finely chopped
- 1/3 cup Mayo or plain Greek yogurt
- 3 tbsp. Fresh Parsley or chives, finely chopped
- 2-3 tbsp. Soy Sauce plus more for serving
- Salt & Black Pepper to taste
- Fresh Scallions chopped, for serving
Instructions
To Make the Crispy Rice:
- Rinse the rice until the water runs clear.
- Add to a saucepan over medium high heat with the water. Stir in the salt and bring to a boil. Reduce heat to simmer on LOW, cover with saucepan lid, and cook for 15 minutes.
- Remove lid to steam 5 minutes, then fluff with a fork. Stir in the vinegar and potato starch. Remove from heat to cool to room temperature.
- Line a rimmed 9×13” baking pan with parchment paper or saran wrap. Add the sushi rice and evenly distribute with a spatula or back of spoon.
- Cover with saran wrap, then add a similar-size pan or plate on top to press down firmly to remove any air pockets and create a very flat surface.
- Place in the freezer for 20 minutes, or until firm enough to slice. You can prep these in advance by placing in the fridge overnight.
- To fry, heat up 1-2” of olive oil in a frying pan of medium high heat. It’s ready when the oil begins to glisten. Reduce heat if it begins smoking.
- Slice the semi-firm sushi rice into bite-sized squares.
- Working in small batches to not overcrowd the pan, fry the sushi rice squares for 2-3 minutes on each side, until golden brown.
- Transfer to a paper towel-lined plate with a fork or slotted spoon to remove excess oils.
To Make the Spicy Citrus Tuna:
- Combine all ingredients in a large bowl and mash with a fork until the tuna is broken up very finely.
- TIP: Use a spoon to scoop a bite-sized portion of the tuna, then use your finger to slide it off onto a plate. If the mixture doesn’t stay together, mix in more mayo or yogurt to help the tuna mixture come together better.
- Using the same method as above, add a spoonful on the spicy citrus tuna mixture on top of each crispy rice bite. Top with 1-2 thinly slice jalapenos.
- Serve with a soy sauce-fresh scallions’ mixture to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Can I use corn starch instead of potatoe starch and white vinegar or apple cider vinegar instead of white whine vinegar?
Hi Dina! Yes, those substitutions work great!
Great thank you so much!
These turned out so good! They weren’t quite as pretty as yours but they sure tasted great. I put a little avocado and sushi ginger on them as well. Thank you! 😊
Thank you for sharing this recipe
Full disclosure: anytime I’m at a restaurant and I see spicy tuna with crispy rice, I’m ordering it. I will also add that you will never catch me buying a can of tuna at the store. But here I am! A changed woman. Bought all of the correct ingredients with zero substitutions and followed her directions as written. They tuned out phenomenal. 10/10. Fantastic recipe!