Question 1

1. What is sushi-grade tuna, and where can I find it?

Accepted Answer

Sushi-grade tuna is a high-quality fish safe to eat raw, often flash-frozen to kill parasites. Look for it at a local fish market, Japanese grocery store, or a store with a good seafood section. Ask your fishmonger if the tuna is sushi-grade to ensure safety.

Question 2

2. Can I make the rice and spicy tuna mixture in advance?

Accepted Answer

Yes, you can make both in advance! Cook and chill the rice, then shape it and refrigerate. The spicy tuna mixture can be stored in the fridge for up to a day, but add any garnishes (like green onions) just before serving for freshness.

Question 3

3. What if I don’t have a rice cooker?

Accepted Answer

You can cook sushi rice on the stovetop! Rinse the rice, add water, bring to a boil, cover, and reduce to a simmer for about 20 minutes, then let it sit (covered) for 10 minutes to finish steaming.

Question 4

4. Can I use brown rice instead of sushi rice?

Accepted Answer

Brown rice doesn’t have the same sticky quality as sushi rice, which is essential for forming the crispy rice squares. For the best texture and authenticity, stick to sushi rice.

Question 5

5. What kind of oil is best for frying the rice?

Accepted Answer

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils work well to achieve a golden, crispy crust.

Spicy Tuna Crispy Rice (Nobu)

easy Spicy Tuna Crispy Rice Recipe (Nobu)