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Spicy Tuna Crispy Rice (Nobu)

Spicy Tuna Crispy Rice (Nobu)

A delicious replica of Nobu's signature appetizer, featuring crispy rice topped with spicy tuna or salmon.
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Prep Time 30 minutes
Cook Time 20 minutes
Rice chilling 4 hours
Total Time 4 hours 50 minutes
Course Appetizer, Canape, Finger Food
Cuisine Asian, Modern Asian
Servings 15 pieces
Calories 119 kcal

Equipment

  • Mixing bowl
  • Knife
  • cutting board
  • frying pan
  • spatula
  • Freezer

Ingredients
  

Crispy Rice Cakes

  • 1 batch crispy rice cakes 15 pieces

Toppings

  • 225 g / 7oz sashimi grade tuna or salmon or use canned tuna
  • 1 tablespoon sriracha adjust spiciness to taste
  • 4 teaspoon kewpie mayonnaise
  • 1 teaspoon sesame oil
  • ¼ teaspoon cooking salt
  • 2 tablespoon finely chopped green onion
  • 1 teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds divided
  • 360 g/12oz canned tuna in oil drained
  • 3 tablespoon sriracha
  • 4 tablespoon kewpie mayonnaise
  • 1 tablespoon lemon juice sub rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon cooking/kosher salt
  • ¼ cup finely chopped green onion
  • 2 teaspoon white sesame seeds optional
  • 1 ½ teaspoon black sesame seeds divided
  • 1 avocado cut into thin slices or make avocado sauce
  • 15 slices jalapeño optional garnish
  • ½ teaspoon black sesame seeds for garnish

Instructions
 

Preparation

  • Start the rice the day before or first thing in the morning - it needs minimum 4 hours to chill.
  • Make the toppings first, then refrigerate while you cook the crispy rice cakes.
  • Cook the crispy rice cakes and sprinkle with salt per the recipe.
  • Assemble - Place rice cakes on a serving platter. Pile on toppings - I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Nobu Spicy Tuna Topping

  • Freeze the tuna for 30 minutes to firm for easier chopping.
  • Cut into 0.5cm / ½" cubes. Place into a bowl and let it de-chill for 20 minutes.
  • Mix everything into the tuna until combined.

Creamy Canned Tuna Topping

  • Place canned tuna in a bowl and use a fork to mash it up finely. Add everything else and mix well.

Notes

Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5" (crispy rice dimensions). Leftovers can be kept for several days except raw tuna topping.

Nutrition

Serving: 1rice cakeCalories: 119kcalCarbohydrates: 4gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 6mgSodium: 161mgPotassium: 109mgFiber: 1gSugar: 0.4gVitamin A: 357IUVitamin C: 2mgCalcium: 6mgIron: 0.3mg
Keyword crispy rice cakes, crispy rice finger food, nobu recipe, tuna canape
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