Spicy Tuna Crispy Rice (Nobu Copycat)
Recreate the magic of Nobu with this Spicy Tuna Crispy Rice (Nobu Copycat) recipe. Crispy rice cakes topped with spicy tuna or creamy canned tuna, garnished with sesame and jalapeño. Perfect for an appetizer or a show-stopping main dish.
15 Servings
Ingredients
Crispy Rice Cakes:
- 1 batch of cooked sushi rice enough for 15 pieces
- Neutral oil for frying
- ½ tsp salt
Nobu Spicy Tuna Topping:
- 225 g 7 oz sashimi-grade tuna or salmon
- 1 tbsp sriracha adjust to taste
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- ¼ tsp salt
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- ½ tsp black sesame seeds divided
Creamy Canned Tuna Topping:
- 360 g 12 oz canned tuna in oil, drained
- 3 tbsp sriracha
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice or rice vinegar
- 1 tsp sesame oil
- ½ tsp salt
- ¼ cup finely chopped green onion
- 2 tsp white sesame seeds optional
- 1 ½ tsp black sesame seeds divided
Garnishes:
- 15 thin slices of avocado or jalapeño optional
- ½ tsp black sesame seeds
Instructions
Prepare the Crispy Rice Cakes
- Cook sushi rice according to package instructions. Once cooked, spread it evenly onto a parchment-lined baking tray, pressing it down firmly to form a uniform layer. Refrigerate the rice for at least 4 hours or overnight to allow it to firm up.
- When ready, slice the chilled rice into 15 evenly sized rectangles. Heat oil in a skillet over medium heat and shallow-fry the rice cakes in batches until golden and crispy on both sides. Sprinkle with salt immediately after frying and set aside on paper towels to drain excess oil.
Prepare the Nobu Spicy Tuna Topping
- Place the sashimi-grade tuna in the freezer for 30 minutes to firm slightly, making it easier to chop. Dice the tuna into small, uniform cubes (approximately ½ cm). Combine the diced tuna with sriracha, kewpie mayonnaise, sesame oil, salt, green onion, and white sesame seeds in a mixing bowl. Stir until evenly combined.
Prepare the Creamy Canned Tuna Topping
- Drain the canned tuna thoroughly and place it in a mixing bowl. Use a fork to mash the tuna into a fine texture. Add sriracha, kewpie mayonnaise, lemon juice, sesame oil, salt, green onion, and optional white sesame seeds. Mix until smooth and creamy.
Assemble the Dish
- Arrange the crispy rice cakes on a serving platter. Using a spoon or small scoop, place a generous portion of the desired tuna topping on each rice cake. Garnish with a slice of avocado or jalapeño if desired, and sprinkle with black sesame seeds.
Serve
- Serve the crispy rice cakes immediately to enjoy their full texture and flavor.
Notes
To make this recipe gluten-free, use gluten-free soy sauce instead of regular soy sauce in any accompanying dips. Additionally, ensure that your sriracha and kewpie mayonnaise are certified gluten-free. Sushi rice and fresh tuna are naturally gluten-free, making this dish easy to adapt!