Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe

Introduction

This Crispy Rice with Spicy Tuna is a delicious Nobu copycat recipe that combines crunchy rice cakes with a flavorful, spicy tuna topping. Perfect as an appetizer or a snack, this dish delivers a satisfying mix of textures and a kick of heat.

Ingredients

• 1 batch crispy rice cakes (15 pieces)
• 225g / 7oz sashimi grade tuna or salmon
• 1 avocado, cut into small thin slices or made into avocado sauce
• 15 jalapeño slices, thin (optional garnish)
• 1/2 tsp black sesame seeds (for garnish)
• 1 tbsp sriracha (adjust spiciness to taste)
• 4 tsp kewpie mayonnaise
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds (divided)
• 360g / 12oz canned tuna in oil, drained
• 3 tbsp sriracha
• 4 tbsp kewpie mayonnaise
• 1 tbsp lemon juice (or substitute rice vinegar)
• 1/2 tsp cooking or kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds (optional)
• 1 1/2 tsp black sesame seeds (divided)

Instructions

1. Step 1: Start the rice the day before or first thing in the morning to allow it a minimum of 4 hours to chill.
2. Step 2: Prepare the toppings first, then refrigerate them while you cook the crispy rice cakes.
3. Step 3: Cook the crispy rice cakes following your recipe and sprinkle them with salt.
4. Step 4: Assemble the dish by placing the rice cakes on a serving platter. Use teaspoons to shape the toppings into small football shapes and slide them onto the rice cakes. Sprinkle with black sesame seeds and top with jalapeño slices if using. Serve immediately.
5. Step 5: For the Nobu spicy tuna topping, partially freeze the sashimi-grade tuna by placing it in the freezer for 30 minutes to firm it up slightly; this makes it easier to finely chop.
6. Step 6: Cut the tuna into small 0.5cm (1/2 inch) cubes, then place it in a bowl and let it warm slightly for 20 minutes so it’s not too cold.
7. Step 7: Mix in sriracha, kewpie mayonnaise, sesame oil, cooking salt, green onions, white sesame seeds, and half of the black sesame seeds until well combined.
8. Step 8: For the creamy canned tuna topping, mash the drained canned tuna with a fork until finely broken down. Add sriracha, kewpie mayonnaise, lemon juice, sesame oil, salt, chopped green onions, white sesame seeds (optional), and the remaining black sesame seeds. Mix well.

Tips & Variations

• Use sashimi-grade fish for the freshest, safest raw tuna topping. If unavailable, substitute with salmon or canned tuna for a milder flavor.
• Adjust the amount of sriracha to control the spiciness according to your preference.
• If you prefer a smoother avocado addition, blend it into a sauce rather than using slices.
• For extra crunch, toast the sesame seeds lightly before adding.

Storage

Store any leftover spicy tuna toppings in an airtight container in the refrigerator for up to 2 days. The crispy rice cakes are best consumed fresh but can be kept separately in an airtight container at room temperature for up to a day. Reheat rice cakes in a hot skillet to restore crispiness before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked tuna instead of raw sashimi tuna?

Yes, cooked tuna or canned tuna can be used, especially for the creamy style topping. The flavor and texture will differ but will still be delicious.

How do I make the crispy rice cakes?

Crispy rice cakes are made by pressing cooked sushi rice into small rectangles or squares and then frying or pan-toasting them until golden and crispy. Chilling the rice before shaping helps them hold together.

Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe

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Crispy rice with spicy tuna is a flavorful Nobu restaurant copycat recipe featuring crunchy rice cakes topped with a spicy, creamy tuna mixture and garnished with avocado, jalapeños, and sesame seeds. This dish combines the perfect texture of crispy rice with the fresh, spicy, and creamy tuna topping for a delightful appetizer or snack.

• Author: Elena
• Prep Time: 10 minutes plus minimum 4 hours chilling time for rice
• Cook Time: 15 minutes for cooking rice cakes
• Total Time: 4 hours 25 minutes
• Yield: 15 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese

Ingredients

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Crispy Rice Cakes

• 1 batch crispy rice cakes (15 pieces)
• 1/4 tsp cooking salt (for sprinkling)

Nobu Spicy Tuna Topping

• 225g / 7oz sashimi grade tuna or salmon
• 1 tbsp sriracha (adjust spiciness to taste)
• 4 tsp kewpie mayonnaise
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds

Creamy Canned Tuna Topping (Sushi-roll Filling Style)

• 360g / 12oz canned tuna in oil, drained
• 3 tbsp sriracha
• 4 tbsp kewpie mayonnaise
• 1 tbsp lemon juice (can substitute with rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking or kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds (optional)
• 1 1/2 tsp black sesame seeds

Garnishes

• 1 avocado, cut into small thin slices or made into avocado sauce
• 15 jalapeño slices, thin (optional garnish)
• 1/2 tsp black sesame seeds (for garnish)

Instructions

1. Prepare the rice: Start the rice the day before or at least 4 hours ahead to allow it to chill and set properly for making the crispy rice cakes.
2. Make the toppings: Prepare the spicy tuna toppings first and refrigerate them while you cook the crispy rice cakes to keep them fresh.
3. Cook the crispy rice cakes: Cook the rice cakes according to the recipe until they become crispy, then sprinkle with a little cooking salt for added flavor.
4. Assemble the dish: Place the crispy rice cakes on a serving platter. Shape the chosen tuna topping using teaspoons into football-like shapes and carefully slide them onto the rice cakes. Garnish with black sesame seeds and jalapeño slices if using.
5. Prepare the Nobu spicy tuna topping: Freeze the sashimi-grade tuna for 30 minutes until partially firm, making it easier to finely chop. Cut into small 0.5cm cubes and let it rest out of the freezer for 20 minutes before mixing with sriracha, kewpie mayonnaise, sesame oil, salt, green onion, and sesame seeds until evenly combined.
6. Prepare the creamy canned tuna topping: Place the drained canned tuna in a bowl and mash finely with a fork. Add sriracha, kewpie mayonnaise, lemon juice, sesame oil, salt, green onion, and sesame seeds, then mix thoroughly to make a creamy filling.

Notes

• Use sashimi-grade tuna for the best flavor and safety in the raw tuna topping.
• Sriracha quantities can be adjusted to achieve your preferred level of spiciness.
• Kewpie mayonnaise adds a creamy texture and slight sweetness that balances the heat.
• Freezing the tuna before chopping makes it easier to achieve a fine texture.
• The jalapeño slices add a fresh, spicy garnish but can be omitted if you prefer less heat.
• Avocado slices or sauce add creaminess and a cooling contrast to the spicy tuna.
• You can substitute lemon juice with rice vinegar in the creamy canned tuna topping for a slightly different tang.
• Make the rice cakes ahead of time and keep them chilled until ready to fry or cook.

Keywords: crispy rice, spicy tuna, Nobu copycat, sushi appetizer, Japanese appetizer, crispy rice cakes, sashimi, spicy tuna recipe