Crispy Rice with Spicy Tuna
A delightful dish inspired by Nobu restaurant, combining crunchy rice cakes and creamy spicy tuna, perfect for appetizers or snacks.
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!
Notes
Serve your crispy rice with spicy tuna on a beautiful platter. Best enjoyed fresh, allowing the crunchy texture to shine. Store leftovers separately: crispy rice cakes in an airtight container for up to two days; toppings in a separate container.