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Nobu Crispy Rice Spicy Tuna Recipe

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4.4 from 6 reviews

Nobu's Crispy Rice Spicy Tuna is a vibrant and crunchy appetizer featuring perfectly cooked sushi rice fried to golden perfection and topped with a creamy, spicy tuna mixture. This recipe blends the delicate flavors of sushi-grade ahi tuna with zesty sriracha mayo and fresh avocado slices, delivering a delightful contrast of textures and tastes that is perfect for entertaining or a sophisticated snack.

Ingredients

For the Sushi Rice

  • 1 cup (210 g) sushi rice (short grain)
  • 1 and 1/4 cup (310 ml) water
  • 2 tbsp (30 ml) unseasoned rice vinegar
  • 2 tsp white granulated sugar
  • 1/2 tsp salt

For Frying

  • Vegetable oil (or sunflower or peanut oil, for frying), approximately enough for 1/2-inch depth in skillet

For the Spicy Tuna

  • 1/2 lb (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
  • 1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
  • 1 tbsp (15 g) sriracha sauce
  • 1/2 tbsp (7 g) soy sauce
  • 1 tsp freshly-squeezed lime juice
  • 1 avocado (ripe but still quite firm)
  • 1-2 jalapeños
  • Sesame seeds (for garnish, about 1 tsp)

Instructions

  1. Prepare the Sushi Rice: Rinse the sushi rice under cold water using a mesh strainer until the water runs mostly clear, about 1-2 minutes. Add the rinsed rice and measured water to a large saucepan, cover with a tight-fitting lid (vented or slightly cracked), and bring to a boil over medium-high heat. Once bubbling, reduce heat to medium-low and cook until the water is fully absorbed. Turn off the heat.
  2. Make Sushi Rice Seasoning: In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve completely, stirring occasionally. Remove from heat once dissolved.
  3. Season and Shape Rice: Transfer the cooked rice to an 8” x 8” (20 x 20 cm) baking dish. Gently fold the vinegar seasoning into the rice with a spatula, being careful not to mash the grains. Press the rice evenly into the dish to form a block about 1/2 to 1 inch thick. Allow to cool to room temperature, then cover and refrigerate for at least 30 minutes or overnight.
  4. Cut the Rice: Remove the chilled rice block from the refrigerator and cut into rectangles or shapes of your choice. This recipe yields about 15 rectangles. You may also use small cookie cutters greased with oil for different shapes.
  5. Fry the Rice: Pour vegetable oil to a depth of about 1/2 inch into a medium skillet and heat to 350°F (180°C). Using a kitchen thermometer helps to maintain correct temperature. Fry rice pieces for 2-3 minutes on each side or until golden and crispy. Remove and drain on parchment-lined plate to absorb excess oil.
  6. Prepare Spicy Mayo Sauce: In a medium bowl, combine Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and freshly squeezed lime juice. Mix until smooth and combined.
  7. Prepare Tuna, Avocado, and Jalapeño: Finely chop the sushi-grade ahi tuna. If using smoked salmon or canned tuna, chop finely and drain excess liquid. Slice the avocado: cut around the pit, twist halves apart, remove pit carefully, peel skin, and slice thinly. Finely slice jalapeños, removing seeds and membranes if less heat is desired.
  8. Mix Spicy Tuna: Add the chopped tuna to the spicy mayo sauce and combine thoroughly to coat the fish evenly.
  9. Assemble Crispy Rice Bites: Place a few slices of avocado on top of each crispy rice piece. Spoon 1-2 teaspoons of the spicy tuna mixture over the avocado. Top with a slice of jalapeño and sprinkle with sesame seeds. Serve immediately to enjoy the crisp texture and fresh flavors.

Notes

  • Use sushi-grade tuna for best flavor and safety; alternatives like cured smoked salmon or well-drained canned tuna work as substitutes.
  • Maintain oil temperature at 350°F (180°C) to ensure rice crisps perfectly without absorbing excess oil.
  • Adjust jalapeño quantity or remove seeds to control the spice level according to preference.
  • Pressing and chilling the rice block helps it hold together during frying.
  • If shaping rice with cookie cutters, lightly grease cutters with oil to prevent sticking.
  • Serve immediately after assembly to maintain crispy texture of the rice.

Find it online: https://glowcooks.com/nobu-crispy-rice-spicy-tuna-recipe/