How To Make Spicy Tuna Crispy Rice

This Spicy Tuna Crispy Rice appetizer is definitely drool-worthy! This Nobu copycat recipe features pan-fried crispy rice cakes topped with slices of sushi-grade tuna and creamy avocado, finished with a drizzle of spicy Sriracha aioli sauce. OMG!

After dining at New York's famed Nobu Restaurant, I was inspired to recreate my own version of their crispy rice with spicy tuna titbit.

My twist on this popular recipe takes it to a whole new level! Non just is this and so easy to fix, but you and your party guests will be begging for more than!

The "spicy" part of this recipe is really in the aioli sauce, not in the tuna (like Nobu'south recipe). I figured this Sriracha aioli would be absolutely perfect drizzled on peak these crispy rice cakes for extra heat!

Leap to:

• How do you lot make sushi rice?
• What'due south the all-time rice for crispy rice?
• How practice y'all make the crispy rice?
• How do you lot prepare the ahi tuna?
• Looking for some other piece of cake sushi recipe?
• How to assemble the tuna crispy rice?
• Other toppings and garnishings for the crispy rice
• Recipe notes
• Want more sushi recipes like this ane?
• Spicy Tuna Crispy Rice - Nobu Copycat

How do yous make sushi rice?

I recollect the easiest method for making sushi rice (short grain rice) is in a rice cooker, but if you don't own ane please feel free to use the stove-top to cook the rice. Here is how to make sushi rice in a rice cooker:

1. Thoroughly rinse the sushi rice in a strainer until the h2o runs clear. Place the rice and h2o in a rice cooker and melt co-ordinate to your rice cooker's white rice settings.
2. Once rice is cooked, use a flat rice paddle (or flat spatula) to gently toss the rice. Transfer the rice to a shallow wooden basin.
3. While the rice is still warm, cascade a mixture of rice vinegar and carbohydrate over the rice and gently toss with the paddle to combine.
4. Comprehend the rice with a damp towel to prevent information technology from drying out.

What'southward the best rice for crispy rice?

Short grain white rice makes the best crispy rice. Y'all can also use sweet rice, also known as sticky rice (but the texture volition be more chewy and dumbo.) Short grain sushi rice is readily available in the Asian section at most grocery stores.

I like to buy the Nishiki brand considering this rice has never let me down and is the perfect rice for this recipe!

HELPFUL TIP: If you're thinking virtually using Jasmine rice, brown rice, or any long grain rice, don't do it! Brusque grain white rice releases more starch than whatever other types of rice, and the starch helps the rice grains stick together.

How do you make the crispy rice?

I dearest this pull a fast one on! I used a silicone ice cube tray to mold the rice cakes into rice cubes. So piece of cake! Of course, if y'all don't have one of these you tin simply mold the rice cakes by hand.

1. Moisture your fingers and place the rice into a silicone ice cube tray, pressing down on each cube. Make full all the trays evenly and identify in the refrigerator for 3-4 hours.
2. Remove the tray and carefully pop out each rice cube onto a flat surface.
3. Heat the canola oil in a sauté pan at medium-high heat until the oil is shimmering. Add together the rice cubes into the pan and cook on each side for about iv to 5 minutes until gilt brownish.
4. Remove the rice cubes and drain on a paper towel.

Look at these golden-brown, crispy rice cakes! Y'all don't need to deep-fry these. Just coat the bottom of the frying pan with enough oil to fry on each side. I used about ¼ cup of canola oil.

How do you fix the ahi tuna?

I decided not to brand my spicy tuna like the classic Nobu recipe. I used a fresh filet of sushi-grade ahi tuna steak that seared up in mere minutes! Make certain to buy sushi-course tuna for this recipe!

"Sushi-grade" fish is the term given to fish that shows it's safe to prepare and consume raw. Sushi-course fish is caught quickly and iced thoroughly. Fresh frozen is always good option also. Here's how I seared up the ahi tuna:

1. Place the sesame seeds in a shallow bowl for dredging.
2. Castor the tuna steak with the oil, and sprinkle both sides with table salt and pepper.
3. Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
4. Estrus the oil in a sauté pan at medium-loftier to loftier heat, until the oil is shimmering.
5. Sear the tuna for about iii minutes on all sides. The middle should nevertheless be pink! Remove and let it residuum for ii to 3 minutes before slicing.

It only takes about 3 minutes to sear the ahi tuna. Watch it carefully because you desire it to still be pink in the middle (unless you don't eat sushi cooked rare!).

Look at how gorgeous these slices of ahi tuna are when sliced! Pinkish in the middle, seared on the outside -- a colorful addition to the crispy rice cakes! Piece the longer pieces in half to match the sizes of the crispy rice cakes.

Looking for another easy sushi recipe?

If you liked this spicy tuna crispy rice recipe, I know you're going to love my super easy Sushi Avocado Toasts! What could exist better than fresh, sushi-class salmon and tuna on a bed of mashed avocados nestled on top of sliced toast? Actually, it is "the best thing since sliced toast!"

How to get together the tuna crispy rice?

1. Place the avocado slices on top of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and tiptop with a small piece of avocado.
2. Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of actress aioli.

This spicy aioli sauce is so like shooting fish in a barrel to brand! It'southward just a philharmonic of Sriracha sauce and mayonnaise whisked together.

HELPFUL TIP: I used a clasp bottle to drizzle the aioli sauce all over the tops of the tuna crispy rice. Much easier and less messy than using a spoon! These handy bottles are great for all types of recipes!

Other toppings and garnishings for the crispy rice

Y'all don't have to commit to the toppings in this recipe! Experience free to get artistic with other proteins, veggies, and sauces. Here are some options:

• Shrimp, sushi-form salmon or yellowtail, or make information technology vegetarian with no fish.
• Thinly sliced cucumbers and green onions.
• Chopped cilantro and basil.
• Fresh slices of pickled ginger.
• Spicy sambal oelek for drizzling.

Recipe notes

• For the crispy rice, it'south best to use brusk-grain sushi rice. Brusk grain white rice releases more starch than whatsoever other types of rice, and the starch helps the rice grains stick together.
• I think the easiest method for making sushi rice is in a rice cooker, but if you don't own 1 delight feel free to apply the stove-peak to cook the rice. Bank check out the method here: How to Melt Japanese Rice on the Stove.
• If you don't have a silicone water ice cube tray, use your hands to mold the rice into blocks. Make sure to wet your hands and so the rice doesn't stick to your fingers!
• Yous can brand the rice ahead of time! Proceed information technology the fridge overnight and pop out the cubes when ready to employ.
• To air fry the rice cubes instead of pan frying, lightly spray the rice and the fryer basket with canola or avocado oil. Air fry at 380F for sixteen minutes (flipping them after 8 minutes).
• Make sure y'all buy sushi-class tuna steak for this recipe. This will ensure that it's safe to swallow when seared.
• Choose your own toppings! Try dissimilar types of seafood, and sliced veggies!
• I used a squeeze bottle to drizzle the spicy aioli sauce all over the tops of the tuna crispy rice. Much easier and less messy than using a spoon!

Want more sushi recipes like this one?

If you liked this Tuna Crispy Rice recipe, you're going to want these recipes likewise!

• Sushi Tacos with Salmon and Tuna
• Salmon Sashimi with Ponzu
• Piece of cake Sushi Donuts
• Salmon Sushi Basin
• Easy Sushi Pizza
• Sushi Avocado Toasts

Impress

For the crispy rice:

• 1.five cups sushi rice (brusk grain)
• ii cups water
• ¼ cup rice vinegar
• 1 tablespoon sugar
• ¼ loving cup canola oil

For the tuna:

• Black and white sesame seeds
• 1 (7-ounce) fillet sushi-class tuna (ahi or yellowfin)
• i tablespoon canola oil
• Salt and pepper

For the toppings:

• 1 avocado, thinly sliced
• Furikake seasoning

For the aioli sauce:

• 2 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce

To brand the crispy rice:

1. Thoroughly rinse the rice in a strainer until the h2o runs articulate. Identify the rice and water in a rice cooker and cook according to your rice cooker'southward white rice settings.
2. One time rice is cooked, use the paddle to gently toss the rice. Transfer the rice to a shallow wooden bowl, pour the rice vinegar and sugar over the rice and gently toss to combine.
3. After y'all've evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out.
4. Wet your fingers and place the rice into a silicone water ice cube tray, pressing downward on each cube. Fill all the trays evenly and place in the fridge for iii-4 hours.
5. Remove the tray and carefully pop out each rice cube onto a apartment surface.
6. Estrus the canola oil in a sauté pan at medium-loftier heat until the oil is shimmering. Add together the rice cubes into the pan and cook on each side for about four to five minutes until golden chocolate-brown.
7. Remove the rice cubes and drain on a newspaper towel. Set aside. Wipe out the pan.

To make the tuna:

1. Place the sesame seeds in a shallow basin for dredging.
2. Brush the tuna steak with the oil, and sprinkle both sides with salt and pepper.
3. Dredge the tuna into the sesame seeds, making sure to fully coat all sides.
4. Heat the oil in the sauté pan at medium-high to high heat, until the oil is shimmering.
5. Sear the tuna for about iii minutes on all sides. The middle should still exist pink. Remove and let information technology rest for 2 to iii minutes.
6. Slice the tuna into thin slices against the grain. Slice the longer pieces in one-half to match the size of the rice cubes.

To make the aioli:

1. In a small basin, whisk together the mayonnaise and sriracha sauce. Set aside.

To assemble:

1. Identify the avocado slices on meridian of the rice cube, then a piece of tuna. Sprinkle with Furikake seasoning and acme with a small slice of avocado.
2. Using a squeeze bottle (or a spoon), drizzle the spicy aioli all over the crispy rice. Serve with a side of actress aioli.

Notes

• For the crispy rice, it'southward all-time to use curt-grain sushi rice. Brusque grain white rice releases more starch than whatever other types of rice, and the starch helps the rice grains stick together.
• I call up the easiest method for making sushi rice is in a rice cooker, but if you don't ain ane please feel gratuitous to use the stove-top to cook the rice. Cheque out the method here: How to Cook Japanese Rice on the Stove.
• If you don't have a silicone ice cube tray, use your hands to mold the rice into blocks. Brand sure to wet your hands so the rice doesn't stick to your fingers!
• You can make the rice alee of fourth dimension! Keep information technology the fridge overnight and popular out the cubes when ready to use.
• To air fry the rice cubes instead of pan frying, lightly spray the rice and the fryer basket with canola or avocado oil. Air fry at 380F for 16 minutes (flipping them after viii minutes).
• Make certain y'all buy sushi-course tuna steak for this recipe. This will ensure that it's safety to eat when seared.
• Choose your own toppings! Try dissimilar types of seafood, and sliced veggies.
• I used a squeeze bottle to drizzle the spicy aioli sauce all over the tops of the tuna crispy rice. Much easier and less messy than using a spoon!

• Prep Time: 10 min
• Cook Time: 30 min
• Category: Titbit
• Method: Rice Cooker / Stove Peak
• Cuisine: Japanese

Nutrition

• Serving Size:
• Calories: 400
• Saccharide: 2.5 thousand
• Sodium: 147.5 mg
• Fatty: 19.1 k
• Carbohydrates: 44.4 g
• Protein: 12.2 g
• Cholesterol: 14.9 mg

Source: https://www.asiancaucasian.com/spicy-tuna-crispy-rice-nobu-copycat/

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