Nobu-Inspired Spicy Tuna Crispy Rice Recipe
Hot Tuna Inspired by the well-known Nobu dish, Crispy Rice is a delectable snack that resembles sushi and blends spicy tuna with crispy rice. Crunchy rice squares and creamy, spicy tuna make an enticing mix that’s surprisingly simple to prepare at home. Here’s how to make this restaurant-caliber dish step-by-step.
Here’s the Spicy Tuna Crispy Rice (Nobu-Inspired) recipe in a recipe card table format:
Ingredients
| Crispy Rice Ingredients | Amount | Spicy Tuna Ingredients | Amount |
|---|---|---|---|
| Sushi rice (short-grain) | 1 cup | Sushi-grade tuna, diced | 1/2 lb |
| Water | 1 1/4 cups | Mayonnaise (preferably Kewpie) | 2 tbsp |
| Rice vinegar | 1 tbsp | Sriracha | 1-2 tsp (adjust to taste) |
| Sugar | 1/2 tsp | Soy sauce | 1/2 tsp |
| Salt | 1/4 tsp | Sesame oil | 1/2 tsp |
| Vegetable oil (for frying) | As needed | Green onion, thinly sliced | 1 (optional) |
| Tobiko or masago | 1/2 tsp (optional) |
| Garnishes (Optional) | Amount |
|---|---|
| Sliced jalapeños | As needed |
| Chopped chives or green onions | As needed |
| Sesame seeds | As needed |
| Soy sauce (for dipping) | As needed |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the Rice | Rinse sushi rice until water runs clear. Cook in rice cooker (or on the stove: bring to a boil, cover, and simmer for 20 minutes). |
| 2. Season and Cool Rice | Mix rice vinegar, sugar, and salt, and fold into hot rice. Press rice into a plastic wrap-lined pan to a 1/2-inch thickness and chill for at least 1 hour. |
| 3. Prepare Spicy Tuna Mixture | In a bowl, combine diced tuna, mayo, sriracha, soy sauce, sesame oil, green onion, and optional tobiko. Mix well and refrigerate until ready to serve. |
| 4. Cut and Fry Rice | Cut chilled rice into 1×2-inch rectangles. Heat oil in a skillet and fry rice until golden and crispy, 2-3 minutes per side. Drain on paper towels. |
| 5. Assemble Crispy Rice | Spoon spicy tuna mixture on top of each crispy rice square. |
| 6. Garnish and Serve | Add sliced jalapeño, sesame seeds, and chives for garnish. Serve with soy sauce for dipping. |
Tips
| Tips |
|---|
| Use sushi-grade tuna for best flavor and safety. |
| For extra spice, add a dash of chili oil or extra sriracha. |
| For gluten-free, substitute with gluten-free soy sauce. |
Enjoy this delicious Spicy Tuna Crispy Rice – a crunchy, creamy, and spicy appetizer that’s perfect for any occasion!
How to make chicken crust caesar salad pizza
This inventive pizza, which combines the crispy base of a chicken crust with the rich ingredients of a Caesar salad, is low in carbohydrates but high in flavor. For those who want a healthy pizza substitute without sacrificing the comfort of traditional flavors, this is a fantastic choice. .
Components
Regarding the Crispy Rice:
One cup of short-grain sushi rice
One and a quarter cups of water
One tablespoon of rice vinegar
Half a teaspoon of sugar
1/4 teaspoon of salt
- Frying oil (canola or vegetable)
Regarding the Hot Tuna:
- 1/2 pound of chopped sushi-quality tuna
Two tablespoons of mayonnaise (for extra taste, use Kewpie)
Adjust for spicy level; use 1-2 tsp sriracha.
Half a teaspoon of soy sauce
1/2 teaspoon of sesame oil
One thinly sliced green onion (optional)
- Half a teaspoon of masago or tobiko (optional; adds crunch and taste)
For garnish:
Sliced jalapeños
Chopped green onions or chives
- Sesame seeds
- Dippable soy sauce
Guidelines
Step 1: Get the rice ready
The first step in cooking sushi rice is to rinse it under cold water until the water runs clear. Put the rice and water in a rice cooker and cook as directed by the cooker (if cooking on the stove, come to a boil, then cover and simmer for 20 minutes).
Season the Rice: Combine the rice vinegar, sugar, and salt in a small basin and stir until the mixture dissolves. Gently fold in the vinegar mixture while the rice is still hot. Adjust the rice’s temperature to room temperature.
- Shape and Refrigerate: Press the rice, approximately 1/2 inch thick, onto a small rectangular pan or tray lined with plastic wrap using somewhat moist palms. To make it easier to chop and fry, cover with plastic wrap and place in the refrigerator for at least an hour.
Step 2: Get the Tuna Spicy
- Prepare the Hot Tuna Blend: Diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and optional green onion or tobiko should all be combined in a bowl. Blend thoroughly, taste, and adjust the sriracha’s spicy level as needed.
- Chill Until Ready to Serve: Keep the spicy tuna combination covered and chilled until it’s time to serve it over crispy rice.
Step 3: Rice Fry
- Cut and Fry the Rice Squares: After the rice has solidified, cut it into tiny squares or rectangles that measure roughly 1 inch by 2 inches. About 1/4 inch of oil should be heated in a skillet over medium heat.
- Crisp the Rice: Carefully add the rice squares to the hot oil and cook for 2 to 3 minutes on each side, or until golden brown and crispy. Remove and drain on a platter lined with paper towels.
Step Four: Put Together and Serve
- Top the Crispy Rice: After the rice squares have cooled a bit, top each crispy rice piece with a tiny dollop of the hot tuna mixture.
- Garnish: Top each piece with a jalapeño slice and garnish with minced chives or sesame seeds.
- Serve: Place on a platter and serve with dipping soy sauce.
How to Make the Best Crispy Rice with Spicy Tuna
Use Sushi-Grade Tuna: For the freshest flavor, always use premium sushi-grade tuna.
- Pay Attention to the Oil Temperature: To fry the rice to golden perfection without burning, medium heat is best.
Adjust the spice levels by adding more sriracha or a tiny bit of chile oil to the tuna if you enjoy a little more heat.
Make It Gluten-Free: If necessary, substitute gluten-free soy sauce.
This Nobu-inspired Spicy Tuna Crispy Rice combines crunchy, creamy, and spicy flavors in every bite, making it the ideal appetizer or party meal.
