Crispy rice with spicy tuna (Nobu copycat)
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5
Crispy rice with spicy tuna (Nobu copycat)
Description
Crispy rice cakes provide a crunchy and golden base for this dish, designed to contrast with the soft and flavorful tuna toppings. The spicy tuna uses fresh, sashimi-grade fish diced finely and mixed with sriracha, Japanese mayonnaise, sesame oil, and sesame seeds to add depth and a subtle nutty flavor. Alternatively, a creamy spicy canned tuna mixture offers a more accessible but still flavorful option for topping the crispy rice. Garnishes of avocado slices and jalapeño contribute freshness and heat.
The preparation requires chilling the rice ahead to achieve desired crispiness when cooked. The spicy tuna topping is chilled to firm the fish slightly for easier mincing and mixing. Assembled just before serving to preserve the crispiness of the rice, this dish is best enjoyed soon after plating. Suitable as an appetizer or light snack, it can be accompanied by other Japanese-style small bites.
For freshness and food safety, only sashimi-grade fish should be used for raw tuna. The recipe also allows flexibility in spiciness levels by adjusting sriracha. Leftover canned tuna topping can be stored for several days and repurposed as a dip or sandwich spread, while assembled rice softens quickly.
The recipe makes 15 pieces of crispy rice and includes tips for sourcing quality fish and adapting the spiciness and toppings to personal taste.
Ingredients
- 1 batch crispy rice cakes (15 pieces)
- ONE tuna Nobu sashimi tuna or canned tuna
- 1 avocado , cut into small thin slices (or make avocado sauce)
- 15 jalapeño thin, optional garnish, slices
- 1/2 tsp black sesame seeds , for garnish
Nobu spicy tuna (raw):
- 225g / 7oz tuna or salmon (Note 1, sashimi grade
- 1 tbsp sriracha , adjust spiciness to taste (Note 2)
- 4 tsp mayonnaise Note 3, Kewpie brand
- 1 tsp sesame oil
- 1/4 tsp salt cooking
- 2 tbsp green onion finely chopped
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds , divided
Creamy spicy canned tuna topping:
- 360g/12oz tuna drained (Note 4, canned in oil
- 3 tbsp sriracha (Note 2)
- 4 tbsp mayonnaise Note 3, Kewpie brand
- 1 tbsp lemon juice (sub rice vinegar)
- 1 tsp sesame oil
- 1/2 tsp kosher salt cooking salt
- 1/4 cup green onion finely chopped
- 2 tsp white sesame seeds , optional
- 1 1/2 tsp black sesame seeds , divided
Instructions
- Start the rice the day before or first thing in the morning - it needs minimum 4 hours to chill.
- Make the toppings first, then refrigerate while you cook the crispy rice cakes.
- Cook the crispy rice cakes and sprinkle with salt per the recipe.
- Assemble - Place rice cakes on a serving platter. Pile on toppings - I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!
Nobu spicy tuna topping:
- Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
- Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
- Mix - Add everything into the tuna and mix until combined.
Creamy canned tuna (sushi-roll filling style):
- Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.
Notes
- Use only sashimi-grade tuna or frozen sashimi-grade fish suitable for raw consumption to ensure freshness and safety.
- Adjust sriracha quantity based on your spice tolerance and balance with additional mayonnaise if needed.
- Kewpie mayonnaise offers authentic flavor; substitute with regular whole egg mayo if unavailable.
- For the canned tuna topping, choose tuna in oil for better creaminess over packed in spring water.
- Assembled crispy rice softens within an hour; consume promptly for best texture.
- Leftover canned tuna topping keeps refrigerated for several days and can be used as a sandwich spread or dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15pieces
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119cal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 161mg | 7% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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