Spicy Tuna Crispy Rice (Nobu Copycat) Recipe
This Spicy Tuna Crispy Rice recipe is a delectable Nobu-inspired appetizer featuring perfectly cooked sushi rice formed into crispy squares and topped with a creamy, spicy tuna mixture. Garnished with avocado, sesame seeds, chives, and jalapeño, it offers a delightful balance of textures and flavors that make for an impressive and flavorful bite-sized treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-16 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Sushi Rice
- 1.5 cups sushi rice, rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Spicy Tuna
- 1 pound ahi tuna, sushi grade, finely chopped
- 3 tablespoons Japanese kewpie mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce (for sushi and sashimi preferred)
- 2 teaspoons sesame oil
- 1-2 teaspoons lime juice, to taste
Garnish
- Avocado, thinly sliced
- Toasted sesame seeds
- Chives or scallions, minced
- Jalapeño or serrano pepper, sliced
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 2 cups of water and 1 teaspoon salt in a rice cooker or pot. Cook until the rice is tender and water is absorbed.
- Season the Rice: In a small bowl, mix rice vinegar, granulated sugar, and sesame oil until the sugar dissolves. While the rice is still warm, gently fold in the vinegar mixture to season the rice evenly. Spread the rice on a flat surface and allow it to cool to room temperature.
- Form Crispy Rice Bases: Using wet hands, shape the sushi rice into small rectangular shapes or bite-sized squares. Heat a non-stick skillet over medium-high heat and lightly oil it. Fry the rice shapes on each side until they develop a golden, crispy crust, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare Spicy Tuna: In a mixing bowl, combine chopped ahi tuna with kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix gently to combine all ingredients evenly without breaking down the tuna.
- Assemble Crispy Rice Toppings: Spoon a generous amount of the spicy tuna mixture on top of each crispy rice base, pressing slightly to adhere. Arrange thin avocado slices on top or alongside as garnish.
- Garnish and Serve: Sprinkle the assembled crispy rice with toasted sesame seeds, minced chives or scallions, and sliced jalapeño or serrano peppers to add heat and freshness. Serve immediately for best texture and flavor.
Notes
- Use sushi-grade ahi tuna to ensure freshness and safety when consuming raw fish.
- To make the crispy rice gluten-free, ensure the soy sauce used is gluten-free tamari.
- Adjust the amount of Sriracha and jalapeño to control the spiciness according to your preference.
- For easier shaping, keep your hands damp when formulating the rice squares to prevent sticking.
- This dish is best served immediately after assembly to enjoy the contrast between crispy rice and creamy tuna.
