Discover the Deliciousness of Nobu Crispy Rice Spicy Tuna
Making your own Nobu Crispy Rice Spicy Tuna at home allows you to enjoy a delightful dish that combines textures and flavors wonderfully. This recipe brings the essence of Japanese cuisine to your kitchen, letting you impress your family and friends. The crispy rice pairs beautifully with the creamy spicy tuna, creating a satisfying bite that melts in your mouth.
Why Make This Recipe
This dish stands out for its contrast of crunchy and smooth elements. You’ll not only enjoy the taste but also the satisfaction of crafting something so special from scratch. Homemade versions can also be healthier, allowing you to control ingredients while ensuring quality. Plus, sharing this incredible dish can spark amazing conversations at any gathering!
How to Make Nobu Crispy Rice Spicy Tuna
Ingredients:
- 1 cup (210 g) sushi rice (short grain)
- 1 and 1/4 cup (310 ml) water
- 2 tbsp (30 ml) unseasoned rice vinegar
- 2 tsp white granulated sugar
- 1/2 tsp salt
- Vegetable oil (or sunflower or peanut oil, for frying)
- 1/2 lbs (225 g) sushi-grade ahi tuna (or cured smoked salmon or canned tuna)
- 1 and 1/2 tbsp (17 g) Japanese kewpie mayonnaise
- 1 tbsp (15 g) sriracha sauce
- 1/2 tbsp (7 g) soy sauce
- 1 tsp freshly-squeezed lime juice
- 1 avocado (ripe but still quite firm)
- 1-2 jalapeños
Step by Step:
For The Rice
- Rinse the sushi rice in cold water until the water runs clear. This removes excess starch for fluffier rice.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then cover and reduce to low heat for about 20 minutes.
- Once cooked, let the rice sit covered for another 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Heat it slightly to dissolve the sugar.
- Gently fold the vinegar mixture into the rice, allowing it to cool.
For The Spicy Tuna
- Dice the sushi-grade tuna into small cubes.
- In a bowl, combine tuna with kewpie mayonnaise, sriracha, soy sauce, and lime juice. Mix well.
- Slice the avocado and jalapeños for serving.
How to Serve Nobu Crispy Rice Spicy Tuna
Shape the cooled rice into small squares or rectangles and fry them in hot oil until golden brown and crispy. Place a generous scoop of the spicy tuna mix on top of each rice square. Add avocado slices and jalapeño for an extra kick. Enjoy your creation with friends or family!
How to Store Nobu Crispy Rice Spicy Tuna
For the best taste, serve immediately. However, if you have leftovers, store the rice and spicy tuna separately in airtight containers in the refrigerator. The rice can lose its crispiness but will still taste delicious when heated.
Tips to Make Nobu Crispy Rice Spicy Tuna
- Use a quality sushi-grade fish; it really makes a difference in flavor and safety.
- Experiment with the amount of sriracha to adjust spice levels to your liking.
- Ensure your oil is hot enough for frying to achieve that nice crunch.
Variation
You can replace ahi tuna with premium canned tuna or even cured smoked salmon for a different flavor profile. For a vegetarian twist, try using fried tofu cubes topped with spicy mayo.
FAQs
Can I use regular rice instead of sushi rice?
While it’s recommended to use sushi rice for texture, you can substitute short-grain rice if necessary.
How do I make this dish spicier?
Add more sriracha or incorporate other spicy condiments like chili paste.
Can I prepare the tuna mixture ahead of time?
Yes, but it’s best to combine the rice and spicy tuna just before serving to maintain texture and freshness.
Make sure to check out our other delicious recipes like Crispy Garlic Chicken Fried Rice for more delightful meals!
Nobu Crispy Rice Spicy Tuna
Ingredients
For the Rice
- 1 cup sushi rice (short grain) Rinsed until the water runs clear.
- 1 and 1/4 cup water
- 2 tbsp unseasoned rice vinegar
- 2 tsp white granulated sugar
- 1/2 tsp salt
- Vegetable oil (for frying) Or sunflower or peanut oil.
For the Spicy Tuna
- 1/2 lbs sushi-grade ahi tuna Can substitute with cured smoked salmon or canned tuna.
- 1 and 1/2 tbsp Japanese kewpie mayonnaise
- 1 tbsp sriracha sauce
- 1/2 tbsp soy sauce
- 1 tsp freshly-squeezed lime juice
- 1 medium avocado Ripe but still firm.
- 1-2 jalapeños
Instructions
Preparation of Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then cover and reduce to low heat for about 20 minutes.
- Once cooked, let the rice sit covered for another 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Heat it slightly to dissolve the sugar.
- Gently fold the vinegar mixture into the rice and let it cool.
Preparation of Spicy Tuna
- Dice the sushi-grade tuna into small cubes.
- In a bowl, combine tuna with kewpie mayonnaise, sriracha, soy sauce, and lime juice. Mix well.
- Slice the avocado and jalapeños for serving.
Serving
- Shape the cooled rice into small squares or rectangles and fry them in hot oil until golden brown and crispy.
- Place a generous scoop of the spicy tuna mix on top of each rice square.
- Add avocado slices and jalapeño for an extra kick.