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The Best Spicy Tuna Crispy Rice (Nobu Copycat) Recipe

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3.8 from 28 reviews

This recipe recreates Nobu’s famous Spicy Tuna Crispy Rice, featuring perfectly cooked sushi rice formed into crispy squares topped with a spicy, flavorful ahi tuna mix. Garnished with fresh avocado, sesame seeds, and jalapeño slices, it delivers a delightful combination of textures and vibrant flavors, perfect as an appetizer or light meal.

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

  1. Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, water, and salt in a rice cooker or saucepan and cook according to package instructions until tender.
  2. Season the Rice: While the rice is still warm, gently fold in rice vinegar, granulated sugar, and sesame oil. Mix carefully to avoid crushing the grains. Allow the seasoned rice to cool to room temperature.
  3. Form Rice Bases: Using wet hands or a mold, shape the sushi rice into small rectangular or square blocks, about 2 inches in size. Chill the blocks in the refrigerator for 20-30 minutes to firm them up for frying.
  4. Make Spicy Tuna Mixture: In a bowl, combine the finely chopped ahi tuna with Japanese kewpie mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice. Mix gently to combine evenly and taste to adjust seasoning or spice level as desired.
  5. Fry the Rice Blocks: Heat a generous layer of oil in a skillet over medium-high heat. Fry the chilled rice blocks on each side until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
  6. Assemble the Crispy Rice: Place each crispy rice block on a serving platter. Top each block with a spoonful of the spicy tuna mixture.
  7. Garnish and Serve: Add thin slices of avocado, sprinkle toasted sesame seeds, minced chives or scallions, and jalapeño or serrano pepper slices on top for a burst of fresh flavor and a bit of heat. Serve immediately for the best crispy texture.

Notes

  • Make sure to use sushi-grade ahi tuna to ensure safety and optimal flavor since the fish is served raw.
  • Chilling the rice blocks before frying helps them hold shape and become crispy.
  • Adjust the spiciness by varying the amount of Sriracha and peppers used.
  • Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
  • If you prefer, the spicy tuna topping can be served on top of the rice without frying for a softer texture.
  • Consume immediately after assembling to enjoy the contrast between crispy rice and creamy, spicy tuna.

Find it online: https://familydinnercooking.com/the-best-spicy-tuna-crispy-rice-nobu-copycat-recipe/