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Nobu Crispy Rice Spicy Tuna Recipe

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4.2 from 7 reviews

This Nobu Crispy Rice Spicy Tuna recipe offers a delightful fusion of crispy fried sushi rice topped with a creamy, spicy tuna mixture. Inspired by the famous Nobu restaurant dish, it combines perfectly cooked sushi rice, fried to golden perfection, with a zesty spicy mayo tuna blend accented by fresh avocado and jalapeño slices, creating an irresistible appetizer or 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
  • Vegetable oil (or sunflower or peanut oil, for frying)

For the Spicy Tuna Mixture

  • 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

  1. Make the Sushi Rice: Rinse the sushi rice under cold water in a mesh strainer until the water runs mostly clear, approximately 1 to 2 minutes. Transfer the rinsed rice to a large saucepan, add the water, cover with a tight-fitting lid that has a vent hole (or crack the lid open if it doesn’t), and place over medium-high heat. Cook until water begins bubbling, then reduce heat to medium-low and cook until water is fully absorbed. Remove from heat.
  2. Prepare the Sushi Rice Seasoning: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve completely, stirring occasionally, then turn off the heat.
  3. Season and Shape the Rice: Transfer the cooked rice into an 8” x 8” (20 x 20 cm) baking dish. Gently fold in the vinegar seasoning with a spatula or spoon. Press the rice down evenly to form a block about 1/2 to 1 inch (1.2 to 2.5 cm) thick. Allow the rice block to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 30 minutes or preferably overnight.
  4. Cut the Rice: Remove the chilled rice block and use a sharp knife to cut into 15 rectangles. Alternatively, use a small greased cookie cutter for different shapes like squares or circles.
  5. Fry the Rice: Pour vegetable oil into a medium skillet to a depth of about 1/2 inch (1.2 cm). Heat the oil over medium heat until it reaches 350°F (180°C), ideally using a kitchen thermometer for accuracy. Fry the rice rectangles for 2-3 minutes on one side until golden and crispy, then flip and fry the other side for another 2-3 minutes. Transfer fried rice to a plate lined with parchment paper to absorb excess oil.
  6. Make the Spicy Mayo Sauce: In a medium bowl, whisk together Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and freshly squeezed lime juice until smooth and combined.
  7. Prepare Tuna, Avocado, and Jalapeño: Finely chop the sushi-grade ahi tuna (or smoked salmon or canned tuna). For canned tuna, make sure it is well drained. Cut the avocado by slicing lengthwise around the pit, twisting the halves to separate, removing the pit, peeling off the skin, and slicing the flesh thinly. Finely slice the jalapeños, removing seeds and membranes for less heat if desired.
  8. Assemble the Crispy Rice Spicy Tuna: Combine the chopped tuna with the spicy mayo sauce. Place a few slices of avocado on each crispy rice rectangle, spoon 1-2 teaspoons of the spicy tuna mixture on top, add a slice of jalapeño, and sprinkle with sesame seeds. Serve immediately and enjoy this flavorful and textural delight!

Notes

  • For best results, use sushi-grade ahi tuna or fresh smoked salmon to ensure safety and flavor.
  • You can prepare the rice block a day ahead and refrigerate to save time.
  • Adjust the amount of sriracha and jalapeño to control spice level.
  • Use a thermometer to maintain accurate oil temperature for optimal frying results.
  • Substitute vegetable oil with other high smoke point oils like sunflower or peanut oil.
  • If using canned tuna, ensure to drain excess liquid to avoid sogginess.
  • Serve immediately after assembly for maximum crispiness of the rice.

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