Crispy Rice Salad With Spicy Tuna (Nobu-Inspired)
You know that moment when you order crispy rice with spicy tuna and immediately wish you had ordered three more? Yeah… this is that, but in salad form.
We’re taking everything iconic about that dish from Nobu and turning it into a fresh, vibrant, high-protein salad that you can actually make at home (and eat as a full meal).
Think:
- golden, crispy rice shards
- creamy, spicy tuna
- cool, refreshing cucumber
- buttery avocado
- a sesame-soy drizzle tying it all together
It’s bold, textured, and the kind of recipe that feels a little fancy, but is secretly very doable.
Texture Tip (Don’t Skip This)
Do not toss aggressively. You want:
- crispy rice chunks intact
- tuna layered on top
- just a light coating of dressing
It should feel composed, not soggy.
How To Make It Even Higher Protein
- Estimated protein per serving (with 8 oz tuna total) is ~30–40g protein
- Add extra tuna (10–12 oz total)
- Mix 1 tbsp Greek yogurt into the spicy tuna
- Add shelled edamame
- Serve over greens + crispy rice
My Go-To Kitchen Staples
- Cast iron skillet (for perfectly crispy rice)
- Tuna in spicy olive oil
- Stainless steel sheet pan
- Organic sushi rice
- Julienne peeler
- Sharp chef’s knife (for clean tuna cuts)
- Lightweight cutting board
- Mixing bowls
The Kind of Recipe You Keep Coming Back To
This is one of those meals that checks every box:
- satisfying but still fresh
- simple but feels elevated
- high-protein but actually exciting
It’s perfect for a quick lunch, an easy dinner, or honestly… when you just want something that feels a little extra without putting in a ton of effort.
And once you make it? Don’t be surprised if it ends up on repeat…it does in my house!
Gina
Crispy Rice Salad with Spicy Tuna
Ingredients
For The Crispy Rice
- 2 cups cooked and cooled sushi rice short grain works best
- 1 – 2 tbsp avocado oil
- Pinch sea salt
For The Spicy Tuna
- 8 oz sushi-grade ahi tuna or tuna in spicy olive oil finely diced
- 2 -3 tbsp mayonnaise Kewpie if possible
- 1 – 2 tsp sriracha adjust to taste
- 1 tsp soy sauce
- ½ tsp sesame oil
- 1 tsp lime juice
For The Salad Base
- 1 cup thinly sliced cucumber
- ½ cup shredded carrots
- 2 green onions sliced
- 1 small avocado diced
- 1 tbsp sesame seeds
- Cilantro
Dressing
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp honey
- ½ tsp sesame oil
- thinly sliced jalapeño optional
Instructions
- Spread cooked rice onto a parchment-lined tray and press into a thin layer.
- Refrigerate at least 1 hour (this helps it crisp better).
- Heat avocado oil in a large skillet over medium-high.
- Break rice into rough chunks and press into pan.
- Cook undisturbed for 3–4 minutes until deeply golden.
- Flip and crisp the other side.
- Remove and let cool slightly — it will crisp more as it sits.
- In a bowl, gently mix: diced tuna, mayo, soy sauce, sesame oil, lime juice and keep chilled until ready to assemble.
- In a large bowl combine: crispy rice, cucumber, carrots, green onions, avocado and top with spicy tuna.
- Drizzle lightly with soy-sesame dressing.
- Sprinkle sesame seeds and jalapeño.
