Nobu Crispy Rice Spicy Tuna Recipe
Introduction
Nobu Crispy Rice Spicy Tuna is a delightful appetizer that combines crispy fried sushi rice with a creamy, spicy tuna topping. This dish offers a perfect balance of textures and flavors, ideal for impressing guests or enjoying a tasty snack at home.
Ingredients
- 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
- Vegetable oil (or sunflower or peanut oil, for frying)
- 1/2 lbs (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
Instructions
- Step 1: Rinse the sushi rice under cold water using a mesh strainer until the water runs mostly clear, about 1-2 minutes. Place the rinsed rice in a large saucepan, add the water, cover with a tight-fitting lid (or crack it open if no vent hole), and cook over medium-high heat until the water begins bubbling. Then reduce heat to medium-low and cook until absorbed. Turn off the heat once done.
- Step 2: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir occasionally until sugar and salt dissolve, then remove from heat.
- Step 3: Transfer cooked rice to an 8″x8″ (20×20 cm) dish. Gently mix in the vinegar seasoning and press the rice evenly into a 1/2 to 1 inch (1.2 to 2.5 cm) thick block. Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
- Step 4: Remove chilled rice and cut into rectangles (about 15 pieces) or other shapes using a sharp knife or small cookie cutter.
- Step 5: Pour about 1/2 inch (1.2 cm) of oil into a medium skillet and heat to 350°F (180°C). Carefully fry the rice pieces for 2-3 minutes per side until golden brown. Drain on paper towels to remove excess oil.
- Step 6: In a bowl, mix kewpie mayonnaise, sriracha, soy sauce, and lime juice to create the spicy mayo sauce.
- Step 7: Finely chop the ahi tuna (or your choice of fish). For avocado, cut in half around the pit, twist to separate, remove pit, peel skin off, and slice thinly. Slice jalapeños finely, removing seeds for less heat.
- Step 8: Combine chopped fish with the spicy mayo sauce. To assemble, place avocado slices on each crispy rice piece, top with 1-2 teaspoons of spicy tuna mixture, add a slice of jalapeño, and sprinkle with sesame seeds. Serve immediately.
Tips & Variations
- Use sushi-grade ahi tuna for the best flavor and safety, or substitute with smoked salmon or well-drained canned tuna for convenience.
- Adjust the amount of sriracha to control the spiciness of the tuna mixture.
- For extra crunch, sprinkle toasted sesame seeds or chopped green onions on top before serving.
- If you don’t have a thermometer, test oil readiness by dropping a small rice piece in; it should sizzle immediately.
Storage
Store leftover spicy tuna in an airtight container in the refrigerator for up to 24 hours. Crispy rice is best enjoyed fresh but can be kept separately in the fridge wrapped in plastic wrap for 1 day; re-fry or toast them in a hot pan before assembling for optimal crispiness. Avoid assembling in advance to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the spicy tuna ahead of time?
Yes, you can prepare the spicy tuna mixture a few hours ahead and keep it refrigerated. However, assemble the dish just before serving to keep the rice crispy.
What if I can’t find sushi rice?
Sushi rice is short-grain and sticky, which helps shape the rice blocks. If unavailable, you can use another type of short-grain rice, but avoid long-grain varieties as they won’t hold together well.
PrintNobu Crispy Rice Spicy Tuna Recipe
Nobu Crispy Rice Spicy Tuna is a Japanese-inspired appetizer featuring crunchy pan-fried sushi rice topped with a flavorful, creamy, and spicy ahi tuna mixture. This dish combines perfectly seasoned sushi rice, a spicy mayo sauce, fresh avocado, and jalapeño slices, creating a delightful texture and flavor contrast ideal for entertaining or a special treat.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: About 15 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
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
- Vegetable oil (or sunflower or peanut oil, for frying; about 1/2-inch depth in skillet)
For the Spicy Tuna Topping
- 1/2 lbs (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)
Instructions
- 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. Transfer rinsed rice to a large saucepan, add water, cover with a tight-fitting lid (leave a vent if necessary), and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until water is fully absorbed. Turn off heat and let stand.
- Make the Sushi Rice Seasoning: In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir occasionally until sugar and salt dissolve completely. Remove from heat.
- Season and Shape the Rice: Transfer the cooked rice to an 8″x 8″ (20×20 cm) baking dish. Gently mix in the sushi vinegar seasoning using a spatula or spoon. Press the rice firmly and evenly into the dish to form a 1/2 to 1-inch (1.2 to 2.5 cm) thick block. Allow the rice to cool to room temperature, then cover with plastic wrap and refrigerate for at least 30 minutes or overnight to firm up.
- Cut the Rice: Remove the chilled rice block from the refrigerator. Using a sharp knife, cut it into rectangles—approximately 15 pieces—or shapes like squares or circles using a small greased cookie cutter.
- Fry the Rice: Heat about 1/2-inch (1.2 cm) vegetable oil in a medium skillet over medium heat until it reaches 350°F (180°C). Carefully add rice pieces to the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy. Remove the crispy rice and drain on parchment paper to absorb excess oil.
- Prepare the Spicy Mayo Sauce: In a medium bowl, combine Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and freshly squeezed lime juice. Mix well until smooth.
- Prepare Tuna, Avocado, and Jalapeños: Finely chop the sushi-grade ahi tuna. If substituting, finely chop smoked salmon or well-drained canned tuna. Cut the avocado in half lengthwise around the pit, twist to separate halves, remove the pit carefully, peel the skin off, and slice thinly. Slice jalapeños thinly, removing seeds and membranes if less heat is desired.
- Assemble the Crispy Rice Bites: Mix the chopped tuna into the spicy mayo sauce until evenly coated. Place a few slices of avocado on each crispy rice piece, top with 1-2 teaspoons of the spicy tuna mixture, add a slice of jalapeño, and sprinkle with sesame seeds. Serve immediately for the best texture and freshness.
Notes
- Sushi rice must be properly rinsed to remove excess starch for the best texture.
- Chilling the rice block helps to achieve a firm consistency that holds together during frying.
- Use a kitchen thermometer to ensure oil temperature is around 350°F (180°C) for optimal crispiness and to prevent sogginess or burning.
- Adjust jalapeño quantity or remove seeds to control spiciness.
- Substitute tuna with cured smoked salmon or canned tuna for different flavor options.
- Serve immediately after assembling to maintain crispness of the fried rice base.
Keywords: Nobu, crispy rice, spicy tuna, sushi rice, Japanese appetizer, fried rice, sushi-grade tuna, spicy mayo, appetizer recipe
