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Spicy Tuna Crispy Rice (Nobu Copycat) Recipe

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  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 pieces
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese

Description

This Spicy Tuna Crispy Rice recipe is a delightful Nobu copycat appetizer featuring perfectly cooked sushi rice formed into crispy golden squares topped with a flavorful spicy tuna mix. The sushi rice is seasoned with rice vinegar and sugar, chilled to firm up, pan-fried to achieve a crispy crust, and topped with a creamy, spicy ahi tuna blend enhanced by sesame oil, Sriracha, and lime juice. Garnished with avocado slices, sesame seeds, fresh chives, and jalapeño, this dish offers a delightful contrast of textures and bold flavors perfect for sushi lovers and appetizer enthusiasts.

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, thinly sliced

Instructions

  1. Prepare the rice: Thoroughly rinse the sushi rice 4-5 times until the water runs clear to remove excess starch. Add the rice to a rice cooker with 2 cups of water and 1 teaspoon salt. Cook the rice according to your rice cooker’s instructions until tender and fully cooked.
  2. Add flavoring to the rice: In a small bowl, mix together 3 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until the sugar dissolves completely. Transfer the cooked rice to a large bowl and gently toss it with the vinegar mixture to evenly season the rice.
  3. Shape and chill the rice: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray, forming a ½-inch-thick square block. Wrap with plastic wrap and refrigerate for at least 1 hour or overnight to allow the rice to firm up. Alternatively, you can freeze the block for about 30 minutes to chill more quickly which will make it easier to cut.
  4. Cut the rice into pieces: Remove the chilled rice block from the tray and cut it into bite-sized rectangles suitable for serving.
  5. Pan-fry the rice: Heat ½ to ¾ cup vegetable oil in a medium skillet on high heat for about 30 seconds, enough to coat the bottom evenly. Carefully place the rice pieces in the hot oil, leaving approximately 2 inches between each piece to prevent sticking. Cook on medium-high heat for about 3 minutes until the bottoms are golden brown and crispy. Flip and cook the other sides for an additional 2-3 minutes. Remove the crispy rice and place them on a wire rack over a lined baking sheet to drain any excess oil.
  6. Prepare the spicy tuna: In a medium mixing bowl, combine 1 pound finely chopped ahi tuna, 3 tablespoons Japanese Kewpie mayonnaise, 2 tablespoons Sriracha, 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1-2 teaspoons lime juice. Mix thoroughly to blend all the flavors evenly.
  7. Assemble the dish: Place thin slices of avocado on top of each crispy rice piece. Spoon 1-2 tablespoons of the spicy tuna mixture on top of the avocado. Garnish with toasted sesame seeds, minced chives or scallions, and a thin slice of jalapeño or serrano pepper for an added kick.

Notes

  • Use sushi grade ahi tuna for the best texture and safety since the tuna is served raw.
  • Adjust the amount of Sriracha and lime juice in the spicy tuna mix according to your preferred heat and acidity level.
  • Make sure the rice is well chilled so it cuts cleanly and fries up crispy.
  • Use a high-smoke point oil like vegetable oil for frying to prevent burning.
  • If you don’t have a rice cooker, cook the sushi rice on the stovetop following package instructions closely.
  • This appetizer is best served immediately after assembly to enjoy the contrast of crispy rice and creamy spicy tuna.

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