Crispy rice with spicy tuna, inspired by the famous Nobu restaurant, is a delightful dish that combines textures and flavors in a way that’s both exciting and delicious. Whether you’re looking for an appetizer to impress your guests or a fun snack to enjoy at home, this recipe will satisfy your cravings. The crunchy rice paired with creamy spicy tuna creates a perfect balance that is hard to resist.
Why Make This Recipe
This recipe is not only packed with flavor but is also a fun dish to prepare. It allows you to get creative with toppings and enjoy a unique eating experience. Plus, making this dish at home lets you customize the spiciness and freshness to your liking. It’s a crowd-pleaser that captures the essence of high-end sushi without needing to leave your kitchen.
How to Make Crispy Rice with Spicy Tuna
Ingredients:
- 1 batch crispy rice cakes (15 pieces)
- ONE topping of choice (below)
- Nobu sashimi tuna or canned tuna
- 1 avocado, cut into small thin slices (or make avocado sauce)
- 15 jalapeño slices, thin, optional garnish
- ½ tsp black sesame seeds, for garnish
- 225g / 7oz sashimi grade tuna or salmon (Note 1)
- 1 tbsp sriracha, adjust spiciness to taste (Note 2)
- 4 tsp kewpie mayonnaise (Note 3)
- 1 tsp sesame oil
- ¼ tsp cooking salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- ½ tsp black sesame seeds, divided
- 360g / 12oz canned tuna in oil, drained (Note 4)
- 3 tbsp sriracha (Note 2)
- 4 tbsp kewpie mayonnaise (Note 3)
- 1 tbsp lemon juice (sub rice vinegar)
- 1 tsp sesame oil
- ½ tsp cooking/kosher salt
- ¼ cup finely chopped green onion
- 2 tsp white sesame seeds, optional
- 1 ½ tsp black sesame seeds, divided
Directions:
- Start the rice the day before or first thing in the morning – it needs a minimum of 4 hours to chill.
- Make the toppings first, then refrigerate while you cook the crispy rice cakes.
- Cook the crispy rice cakes and sprinkle with salt according to the recipe.
- Assemble: Place rice cakes on a serving platter. Pile on toppings. For the spicy tuna mix, use teaspoons to create football shapes, then slide them onto the rice cakes. Sprinkle with black sesame seeds and top with jalapeño slices. Enjoy!
Nobu Spicy Tuna Topping:
- Mix sashimi-grade tuna with sriracha, kewpie mayonnaise, sesame oil, cooking salt, and green onion.
Creamy Canned Tuna (Sushi-Roll Filling Style):
- Combine canned tuna with sriracha, kewpie mayonnaise, lemon juice, sesame oil, cooking salt, green onion, and white sesame seeds.
How to Serve Crispy Rice with Spicy Tuna
Serve your crispy rice with spicy tuna on a beautiful platter for an eye-catching presentation. You can garnish with additional jalapeño slices and sesame seeds for extra flavor and color. This dish is best enjoyed fresh, allowing the crunchy texture to shine.
How to Store Crispy Rice with Spicy Tuna
To store leftovers, it’s best to keep the crispy rice cakes separate from the toppings. Place any leftover rice cakes in an airtight container in the fridge for up to two days. The toppings can also be stored in a separate container. When you’re ready to eat, reheat the rice cakes in a pan to restore their crispiness and add the toppings fresh.
Tips to Make Crispy Rice with Spicy Tuna
- Use sushi rice to get the best texture for your crispy rice cakes.
- Allow the rice to cool completely before frying; this helps to achieve the perfect crispness.
- Experiment with the toppings—try different types of fish or vegetables based on your preference.
- Adjust the amount of sriracha based on how spicy you want your topping.
Variation
You can easily switch up the proteins in this recipe. Instead of tuna, try using diced salmon or even plant-based alternatives for a vegetarian option. You can also add different garnishes like shredded carrots or cucumber for added texture and taste.
FAQs
Q1: Can I use regular rice instead of sushi rice?
A1: While sushi rice is preferred for texture, you can use regular rice, but the crispiness may differ.
Q2: How spicy is the spicy tuna topping?
A2: The spiciness can be adjusted by adding more or less sriracha to the mix. Start small and add until you reach your desired heat level.
Q3: Is it necessary to chill the rice?
A3: Yes, chilling the rice helps it firm up, making it easier to slice into crispy cakes. It also enhances the final texture when fried.
Crispy Rice with Spicy Tuna
Ingredients
For the Crispy Rice Cakes
- 1 batch crispy rice cakes Make 15 pieces
For the Spicy Tuna
- 225 g sashimi grade tuna Or use canned tuna
- 1 tbsp sriracha Adjust spiciness to taste
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- ¼ tsp cooking salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- ½ tsp black sesame seeds For garnish
For Creamy Canned Tuna
- 360 g canned tuna in oil Drained
- 3 tbsp sriracha Adjust spiciness to taste
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice Can substitute with rice vinegar
- 1 tsp sesame oil
- ½ tsp cooking/kosher salt
- ¼ cup finely chopped green onion
- 2 tsp white sesame seeds Optional
- 1 ½ tsp black sesame seeds For garnish
For Garnish
- 1 avocado cut into small thin slices Or make avocado sauce
- 15 slices jalapeño Thin, optional garnish
Instructions
Preparation
- Start the rice the day before or first thing in the morning – it needs a minimum of 4 hours to chill.
- Make the toppings first, then refrigerate while you cook the crispy rice cakes.
Cooking
- Cook the crispy rice cakes and sprinkle with salt according to the recipe.
Assembly
- Place rice cakes on a serving platter. Pile on toppings.
- For the spicy tuna mix, use teaspoons to create football shapes, then slide them onto the rice cakes.
- Sprinkle with black sesame seeds and top with jalapeño slices. Enjoy!
