If you’ve ever dined at Benihana and fallen in love with their crispy spicy tuna appetizer, you’re in for a treat. This copycat Benihana crispy spicy tuna recipe brings that iconic dish right to your kitchen.
Imagine perfectly fried sushi rice cakes with golden, crunchy exteriors topped with luxurious, spicy tuna that melts in your mouth. The contrast between the crispy rice base and the creamy, fiery tuna topping creates an unforgettable flavor experience.
Whether you’re hosting a dinner party or craving restaurant-quality sushi at home, this crispy spicy tuna Benihana-style recipe delivers authentic Japanese steakhouse flavors with every bite.
What Does Benihana Crispy Spicy Tuna Taste Like?
This dish is a symphony of textures and flavors. The crispy rice cakes provide a satisfying crunch with a subtle sweetness from the seasoned sushi rice, while the spicy tuna mixture brings creamy richness from Japanese mayo balanced with the bold heat of Sriracha.
You’ll taste umami depth from soy sauce and sesame oil, complemented by fresh scallion notes. Each bite delivers contrast-warm and crispy meets cool and creamy, sweet meets spicy, and delicate fish meets bold seasonings.
The overall experience is indulgent yet balanced, with enough complexity to keep your palate intrigued from the first bite to the last.
Benihana Crispy Spicy Tuna Recipe Ingredients You’ll Need
For the Crispy Rice Cakes:
- 2 cups sushi rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Neutral oil for frying (canola or avocado oil)
For the Spicy Tuna Topping:
- ¾ lbs (340g) sushi-grade tuna, minced
- 3 tbsp Japanese mayonnaise (Kewpie recommended)
- 3 tbsp Sriracha sauce (adjust to taste)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 scallion (green onion), thinly sliced
Optional Garnishes:
- Thinly sliced jalapeños or serrano peppers
- Avocado slices
- Eel sauce (unagi sauce)
- Black sesame seeds
Essential Kitchen Utensils
- Rice cooker or heavy-bottomed pot
- Large mixing bowl
- Sheet tray or baking dish
- Plastic wrap
- Sharp knife
- Non-stick skillet or heavy-bottomed pot
- Wire rack or paper towels
- Microwave-safe bowl
- Cutting board
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 2 hours (or overnight)
- Total Time: 2 hours 35 minutes
- Servings: 4-6 people (approximately 16-20 pieces)
Step-by-Step Benihana Crispy Spicy Tuna Recipe Instructions
Preparing the Sushi Rice Base
Step 1: Rinse the sushi rice under cold running water in a fine-mesh strainer, gently agitating the grains with your fingers. Continue rinsing until the water runs completely clear, which removes excess starch and prevents gummy rice.
Step 2: Cook the rinsed rice with 2 ¼ cups water in your rice cooker following the manufacturer’s instructions, or use the stovetop method by bringing to a boil, then reducing to low heat, covering, and simmering for 18-20 minutes.
Step 3: While the rice cooks, prepare your seasoning mixture. Combine rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave for 30 seconds, stirring until the sugar and salt dissolve completely into the vinegar.
Step 4: Transfer the hot cooked rice to a large mixing bowl. Gently fold in the vinegar mixture using a cutting and folding motion with a rice paddle or spatula. Avoid stirring vigorously, which can break the grains and create mushy rice.
Step 5: Line a sheet tray or baking dish with plastic wrap, leaving excess hanging over the edges. Press the seasoned rice firmly into an even layer about ½-inch thick. The more compact you press it, the better it will hold together when frying.
Step 6: Cover the top with another layer of plastic wrap and press down with a flat object like another tray or a cutting board. Refrigerate for at least 2 hours, though overnight chilling produces the best results for firm, fry-able rice cakes.
Making the Spicy Tuna Mixture
Step 7: Using a sharp knife, finely mince the sushi-grade tuna into small pieces with a consistency similar to a coarse paste. Avoid over-processing, as some texture is desirable.
Step 8: In a medium bowl, combine the minced tuna with Japanese mayo, Sriracha sauce, soy sauce, sesame oil, and thinly sliced scallion. Mix thoroughly until all ingredients are evenly distributed.
Step 9: Taste the mixture and adjust the seasoning-add more Sriracha for heat, mayo for creaminess, or soy sauce for saltiness. Cover and refrigerate until assembly time.
Frying and Assembling
Step 10: Remove your chilled rice block from the refrigerator and peel away the plastic wrap. Using a sharp knife dipped in water (to prevent sticking), cut the rice into bite-sized rectangles or squares, approximately 2×1 inches.
Step 11: Heat about ½ inch of neutral oil in a non-stick skillet or heavy-bottomed pot over medium-high heat. Test the oil temperature by dropping in a small piece of rice-it should sizzle immediately.
Step 12: Carefully place rice pieces in the hot oil, working in batches to avoid crowding. Fry each side for 2-3 minutes until golden brown and crispy. The edges should be deeply golden and crunchy.
Step 13: Remove the crispy rice cakes with a slotted spatula and transfer to a wire rack or paper towel-lined plate. Immediately sprinkle with a pinch of salt while still hot.
Step 14: Top each warm crispy rice cake with a generous dollop of the spicy tuna mixture. Add your choice of garnishes-avocado slices, jalapeños, a drizzle of eel sauce, or black sesame seeds. Serve immediately while the rice is still warm and crispy.
Customization and Pairing Ideas for Your Crispy Spicy Tuna
1. Spicy Salmon Variation: Swap the tuna for sushi-grade salmon to create a different flavor profile. Salmon’s fattier texture pairs beautifully with the crispy rice and spicy mayo mixture, offering a buttery richness that complements the heat.
2. Vegetarian Crispy Rice Option: Top your fried rice cakes with spicy marinated tofu, avocado, cucumber, and pickled vegetables for a plant-based version. Mix firm tofu with the same spicy mayo blend for a protein-rich alternative.
3. Truffle Enhancement: Elevate this benihana crispy spicy tuna copycat by adding a few drops of truffle oil to the spicy tuna mixture or drizzling truffle-infused soy sauce over the finished dish for an upscale restaurant touch.
4. Mango Salsa Twist: Balance the heat with fresh diced mango mixed with red onion, cilantro, and lime juice. The tropical sweetness cuts through the spicy tuna and adds a refreshing element to each bite.
5. Perfect Beverage Pairings: Serve your crispy spicy tuna Benihana-style with cold sake, Japanese beer like Asahi or Sapporo, or a crisp Riesling. The slight sweetness in these drinks balances the Sriracha heat beautifully.
6. Complete Japanese Meal: Create a full Benihana experience by pairing this appetizer with miso soup, edamame, hibachi vegetables, and teriyaki chicken. This crispy spicy tuna recipe makes an excellent starter course.
7. Presentation Variations: Arrange the pieces on a Japanese serving platter with shiso leaves, arrange them on individual spoons for passed appetizers, or create a deconstructed version in small bowls layering rice, tuna, and garnishes for a modern presentation.
Expert Tips for Perfect Crispy Spicy Tuna
1. Rice Quality Matters: Always use short-grain Japanese sushi rice (sometimes labeled as “sushi rice” or “Calrose rice”). Long-grain rice won’t have the sticky texture necessary to form cohesive rice cakes that hold together during frying.
2. The Overnight Advantage: While you can fry the rice after just 2 hours of chilling, overnight refrigeration is the secret to achieving maximum crispiness. The extended cold time allows moisture to evaporate from the surface, creating that perfect golden crust.
3. Oil Temperature Control: Maintain your frying oil at approximately 350°F (175°C). If the oil is too hot, the rice will brown before crisping; too cool, and it will absorb excess oil and become greasy. Use a thermometer for precision.
4. Sourcing Sushi-Grade Fish: Purchase your tuna from reputable fish markets or Japanese grocery stores that specifically label their fish as “sushi-grade” or “sashimi-grade.” This designation means the fish has been properly frozen to eliminate parasites and is safe for raw consumption.
5. Knife Technique for Clean Cuts: Wet your knife before each cut through the chilled rice block, wiping it clean between cuts. This prevents the rice from sticking to the blade and ensures clean edges that will fry evenly.
6. Don’t Skip the Kewpie Mayo: Japanese Kewpie mayonnaise contains more egg yolks and has a richer, tangier flavor than American mayo. It’s essential for achieving that authentic copycat Benihana crispy spicy tuna taste. Find it at Asian markets or order online.
7. Timing is Everything: Assemble your crispy spicy tuna just before serving. The contrast between warm, crispy rice and cool, creamy tuna topping is crucial to the dish’s appeal. If the rice sits too long, it will lose its crunch and become soft.
Storage and Reheating Guidance
Store leftover crispy rice cakes and spicy tuna separately in airtight containers in the refrigerator for up to 24 hours. Reheat rice cakes in a 400°F oven for 5-7 minutes to restore crispiness; never microwave as they’ll become soggy. The spicy tuna should be consumed within 24 hours for optimal freshness and food safety.
Common Questions About Benihana Crispy Spicy Tuna
Here, we’ve got you covered with some common questions about the Recipe that people often ask.
Can I make this recipe without sushi-grade tuna?
No, since the tuna is served raw, you must use sushi-grade or sashimi-grade tuna that’s been properly handled and frozen to eliminate parasites. Never use regular fresh tuna from the grocery store for raw consumption. If you cannot source sushi-grade fish, consider making a cooked version with seared or canned tuna.
Why is my rice falling apart when I try to fry it?
This typically happens when the rice hasn’t been pressed firmly enough or chilled long enough. Ensure you’re compacting the rice very tightly and refrigerating for at least 2 hours, preferably overnight. Using the correct short-grain sushi rice is also essential for proper stickiness.
Can I prepare components in advance?
Yes! The seasoned rice block can be made up to 2 days ahead and kept wrapped in the refrigerator. The spicy tuna mixture can be prepared 4-6 hours ahead. However, only fry the rice cakes right before serving to maintain their signature crispiness.
What can I substitute for Sriracha?
Try other Asian hot sauces like sambal oelek, gochujang mixed with a little water for thinner consistency, or even a Thai chili paste. Each will provide heat but with slightly different flavor profiles. Adjust quantities to match your preferred spice level.
Is there a gluten-free option?
Absolutely! Use tamari instead of regular soy sauce, and verify that your mayo and Sriracha brands are gluten-free (most are). The rice and other ingredients are naturally gluten-free, making this an easily adaptable recipe for gluten-sensitive guests.
How do I know if my oil is hot enough?
Drop a small piece of rice into the oil-if it immediately sizzles and floats to the surface, your oil is ready. Alternatively, use a cooking thermometer to confirm the temperature is around 350°F. Proper oil temperature is crucial for crispy, non-greasy results.
Can I air fry the rice cakes instead?
Yes, though the texture will be slightly different. Brush the rice pieces with oil and air fry at 400°F for 8-10 minutes, flipping halfway through. The results won’t be quite as crispy as traditional frying but offer a lighter alternative.
Benihana Crispy Spicy Tuna Recipe
Ingredients
Equipment
Method
- Step 1: Rinse the sushi rice under cold running water in a fine-mesh strainer, gently agitating the grains with your fingers. Continue rinsing until the water runs completely clear, which removes excess starch and prevents gummy rice.
- Step 2: Cook the rinsed rice with 2 ¼ cups water in your rice cooker following the manufacturer’s instructions, or use the stovetop method by bringing to a boil, then reducing to low heat, covering, and simmering for 18-20 minutes.
- Step 3: While the rice cooks, prepare your seasoning mixture. Combine rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave for 30 seconds, stirring until the sugar and salt dissolve completely into the vinegar.
- Step 4: Transfer the hot cooked rice to a large mixing bowl. Gently fold in the vinegar mixture using a cutting and folding motion with a rice paddle or spatula. Avoid stirring vigorously, which can break the grains and create mushy rice.
- Step 5: Line a sheet tray or baking dish with plastic wrap, leaving excess hanging over the edges. Press the seasoned rice firmly into an even layer about ½-inch thick. The more compact you press it, the better it will hold together when frying.
- Step 6: Cover the top with another layer of plastic wrap and press down with a flat object like another tray or a cutting board. Refrigerate for at least 2 hours, though overnight chilling produces the best results for firm, fry-able rice cakes.
- Step 7: Using a sharp knife, finely mince the sushi-grade tuna into small pieces with a consistency similar to a coarse paste. Avoid over-processing, as some texture is desirable.
- Step 8: In a medium bowl, combine the minced tuna with Japanese mayo, Sriracha sauce, soy sauce, sesame oil, and thinly sliced scallion. Mix thoroughly until all ingredients are evenly distributed.
- Step 9: Taste the mixture and adjust the seasoning-add more Sriracha for heat, mayo for creaminess, or soy sauce for saltiness. Cover and refrigerate until assembly time.
- Step 10: Remove your chilled rice block from the refrigerator and peel away the plastic wrap. Using a sharp knife dipped in water (to prevent sticking), cut the rice into bite-sized rectangles or squares, approximately 2×1 inches.
- Step 11: Heat about ½ inch of neutral oil in a non-stick skillet or heavy-bottomed pot over medium-high heat. Test the oil temperature by dropping in a small piece of rice-it should sizzle immediately.
- Step 12: Carefully place rice pieces in the hot oil, working in batches to avoid crowding. Fry each side for 2-3 minutes until golden brown and crispy. The edges should be deeply golden and crunchy.
- Step 13: Remove the crispy rice cakes with a slotted spatula and transfer to a wire rack or paper towel-lined plate. Immediately sprinkle with a pinch of salt while still hot.
- Step 14: Top each warm crispy rice cake with a generous dollop of the spicy tuna mixture. Add your choice of garnishes-avocado slices, jalapeños, a drizzle of eel sauce, or black sesame seeds. Serve immediately while the rice is still warm and crispy.
Video
Notes
This copycat benihana crispy spicy tuna recipe transforms your kitchen into a Japanese steakhouse, delivering restaurant-quality results that rival the original. The combination of crispy, golden rice cakes and luxuriously spicy tuna creates an appetizer that’s sure to impress family and guests alike.
While the recipe requires some advance planning for chilling the rice, the hands-on work is straightforward and absolutely worth the effort.
Give this crispy spicy tuna Benihana-style dish a try, and you’ll discover that recreating iconic restaurant favorites at home is not only possible but incredibly rewarding. Happy cooking!