Nobu Crispy Rice Spicy Tuna
A delightful dish combining crispy rice and creamy spicy tuna, perfect for impressing family and friends.
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.
Notes
For the best taste, serve immediately. Store rice and spicy tuna separately in airtight containers in the refrigerator. Use quality sushi-grade fish for best flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g