Nobu Crispy Rice Spicy Tuna (Printable View)
Crispy sushi rice bites topped with spicy tuna, avocado, and jalapeño for irresistible flavor and texture.
# Ingredient List:
→ For the Rice
01 -
1 cup sushi rice (short grain)
02 -
1 1/4 cups water
03 -
2 tablespoons unseasoned rice vinegar
04 -
2 teaspoons white granulated sugar
05 -
1/2 teaspoon salt
06 -
Vegetable oil, for frying
→ For the Spicy Tuna
07 -
1/2 pound sushi-grade ahi tuna
08 -
1 1/2 tablespoons Japanese kewpie mayonnaise
09 -
1 tablespoon sriracha sauce
10 -
1/2 tablespoon soy sauce
11 -
1 teaspoon freshly squeezed lime juice
→ For Assembling
12 -
1 ripe but firm avocado
13 -
1 to 2 jalapeños
14 -
Sesame seeds, for garnish
# Preparation Steps:
01 -
Rinse sushi rice under cold water in a fine-mesh strainer until the water runs clear. Transfer rinsed rice to a large saucepan and add water. Cover with a tight-fitting lid with a vent or leave lid slightly ajar. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cook until water is absorbed, then turn off heat.
02 -
In a small saucepan over low heat, combine unseasoned rice vinegar, sugar, and salt. Stir gently until sugar and salt dissolve fully, then remove from heat.
03 -
Transfer cooked rice to an 8x8-inch baking dish. Gently fold in rice seasoning using a spatula or spoon. Press rice into an even layer about 1/2 to 1 inch thick. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
04 -
Remove rice from refrigerator and cut into 15 rectangular pieces. Alternatively, use a greased small cookie cutter for circles or cut into squares if desired.
05 -
Heat about 1/2 inch of vegetable oil in a medium skillet over medium heat until oil reaches 350°F. Fry rice rectangles for 2-3 minutes per side or until golden brown. Transfer to a plate lined with parchment paper to drain excess oil.
06 -
In a medium bowl, whisk together Japanese kewpie mayonnaise, sriracha sauce, soy sauce, and lime juice until smooth.
07 -
Finely dice sushi-grade tuna. Halve avocado, remove pit, peel, and thinly slice. Thinly slice jalapeños, removing seeds and membranes if desired for less heat.
08 -
Gently fold diced tuna into the spicy mayo sauce until evenly coated.
09 -
Arrange fried rice rectangles on a serving platter. Top each with a few avocado slices, followed by 1 to 2 teaspoons of spicy tuna mixture, and one jalapeño slice. Sprinkle with sesame seeds and serve immediately.
# Supplementary Details:
01 -
For best results, use freshly cooked and seasoned sushi rice. Frying time may vary; closely monitor the oil temperature to achieve a golden, crispy finish.