Crunchy Rice Squares: The Viral Spicy Tuna Snack

Slug: crunchy-rice-squares-spicy-tuna-recipePillar: Food and Drink > RecipesKeyword: crunchy rice squares spicy tuna recipeExcerpt: Crispy rice squares topped with spicy tuna are TikTok's viral Nobu copycat. Here's the full recipe, plus the tricks that make it actually crispy.

Crispy rice topped with spicy tuna is the appetizer Nobu made famous years ago, and TikTok has spent 2026 turning it into a home-kitchen staple. The appeal is obvious once you make it once: crunchy, cold, spicy, and genuinely restaurant-quality, for a fraction of the price of ordering it out.

What You'll Need

For the rice base: 1 cup sushi rice, cooked according to package directions, plus ¼ cup rice vinegar, 1 tablespoon salt, and 1½ tablespoons sugar for the seasoning liquid. For the topping: ½ pound sushi-grade raw tuna, finely chopped, 2 tablespoons sliced green onion, ½ tablespoon minced ginger, 2 tablespoons Kewpie mayo, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sriracha. You'll also want an avocado, a sliced jalapeño, and black sesame seeds for garnish, plus oil for frying.

Step by Step

Cook your sushi rice, then gently fold in the vinegar-salt-sugar mixture while it's still warm — don't overmix, or the rice turns gluey instead of fluffy. Press the seasoned rice firmly and evenly into a plastic-wrap-lined sheet pan or container. This step matters more than it looks like it does: uneven pressing means uneven squares later, and loose rice falls apart when it hits the oil.

Refrigerate the pressed rice for at least 30 minutes, though overnight is better if you have the time — it needs to be genuinely firm to hold its shape when cut and fried. Once chilled, turn it out onto a cutting board and slice into roughly 2×4-inch bars or smaller bite-sized squares, whichever you'd rather serve.

Heat oil to 350°F and fry the rice pieces in batches for four to five minutes, until deeply golden and audibly crisp on the outside. Don't crowd the pan — dropping too many in at once drops the oil temperature and leaves you with soggy rather than crispy rice. If you'd rather skip frying, an air fryer works too: 420°F for about 10 minutes, flipping halfway through.

While the rice fries and cools slightly, mix the chopped tuna with the green onion, ginger, mayo, sesame oil, soy sauce, and sriracha. Taste and adjust the sriracha to your own heat preference — this is the one part of the recipe worth customizing.

Assembly and Serving

Top each crispy rice square with a slice of avocado, a spoonful of the spicy tuna mixture, a thin slice of jalapeño, and a sprinkle of black sesame seeds. Serve them immediately — the whole point is the contrast between the hot-from-the-fryer crunch and the cold, spicy topping, and that contrast fades fast once the rice sits.

A few things we'd actually recommend: use sushi-grade tuna specifically, from a fishmonger or grocery counter that labels it as such for raw consumption — this isn't the place to substitute regular grocery-store tuna. And if you're serving a crowd, fry the rice squares in the last 10 minutes before guests arrive rather than ahead of time; reheated fried rice squares lose most of what makes them worth making.

Easy Substitutions

No sushi-grade tuna available, or serving someone who won't eat raw fish? Cooked, shredded salmon or even canned tuna mixed with the same spicy mayo works as a reasonable stand-in, though it won't have quite the same texture. For a vegetarian version, diced mango or marinated tofu in the same sauce makes a solid alternative.

Looking for more quick, shareable recipes? Check out our no-bake yogurt tiramisu and our food and drink hub for more viral-recipe breakdowns.

FAQ

Can I make crunchy rice squares without frying?

Yes — an air fryer works well. Cook the pressed and chilled rice squares at 420°F for about 10 minutes, flipping halfway through, until golden and crisp.

Is it safe to use raw tuna at home?

Only if it's labeled sushi-grade or sashimi-grade by the seller, meaning it's been handled and frozen according to food-safety standards for raw consumption. Regular grocery-store tuna isn't a safe substitute.

Why did my rice squares fall apart when frying?

Usually because the rice wasn't pressed firmly enough or chilled long enough before cutting. Give it at least 30 minutes in the fridge, and press it evenly and firmly into the pan first.

Can I make the rice base ahead of time?

Yes, the pressed rice can be refrigerated up to a day ahead. Fry it just before serving, though, since fried rice squares lose their crunch quickly once they sit.

What can I use instead of raw tuna?

Cooked shredded salmon, canned tuna mixed with the same spicy mayo sauce, or diced mango or marinated tofu for a vegetarian version all work as substitutes.