Crispy Rice with Spicy Tuna (Nobu Copycat) Recipe
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.
- 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
Scale
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
- 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.
- Make the toppings: Prepare the spicy tuna toppings first and refrigerate them while you cook the crispy rice cakes to keep them fresh.
- 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.
- 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.
- 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.
- 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
