Crispy rice with spicy tuna (Nobu copycat)
Prep
30m
Cook
20m
Total
50m
This crispy rice with spicy tuna recipe is a Nobu copycat, featuring crispy rice cakes topped with your choice of sashimi tuna or canned tuna, avocado, jalapeño slices, and black sesame seeds. The spicy tuna is made with sashimi-grade fish, sriracha, kewpie mayonnaise, and more, for a flavorful kick.
Ingredients
15 servingsNobu Spicy Tuna (raw)
Creamy Spicy Canned Tuna Topping
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 268kcal 13%
-
Fat 15g 23%
-
Saturated Fat 3g 15%
-
Carbohydrates 15g 5%
-
Fiber 2g 8%
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Sugar 6g 12%
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Protein 19g 38%
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Cholesterol 57mg 19%
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Sodium 467mg 19%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Makes 15 pieces 4 x 6.5cm/ 1.5 x 2.5″ (crispy rice dimensions).
1. Tuna or salmon – As the fish is served raw, please ensure you get sashimi grade tuna which is extra fresh, handled and stored in a manner suitable for eating raw. It will be labelled as such at the shops. You can also get frozen sashimi grade fish these days. It’s snap deep-frozen at -60C and suitable for eating raw. I’ve gotten it from Japanese supermarkets in Sydney (Tokyo-mart, Northbridge).
2. Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. If you’re worried about spiciness, start with less (top up with more mayo) then add add more later if you’re brave! Non spicy option –Ketchup!
Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.
3. Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise.
4. Canned tuna – in oil is best. Springwater tends to be a little dry.
5. Leftovers – Once assembled, rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though will keep in the fridge for the day. Canned tuna topping mixture will keep for several days. Makes a little more than you need – eat leftover as dip or on sandwiches!
Nutrition per rice cake (15 pieces)
1. Tuna or salmon – As the fish is served raw, please ensure you get sashimi grade tuna which is extra fresh, handled and stored in a manner suitable for eating raw. It will be labelled as such at the shops. You can also get frozen sashimi grade fish these days. It’s snap deep-frozen at -60C and suitable for eating raw. I’ve gotten it from Japanese supermarkets in Sydney (Tokyo-mart, Northbridge).
2. Sriracha is a red Asian spicy sauce that has other flavours in it in addition to chilli, such as vinegar and garlic. If you’re worried about spiciness, start with less (top up with more mayo) then add add more later if you’re brave! Non spicy option –Ketchup!
Substitute with other spicy sauce of choice, but adjust quantity based on spiciness.
3. Kewpie mayonnaise is a Japanese mayonnaise that has a smoother flavour than Western ones. Substitute with whole egg mayonnaise.
4. Canned tuna – in oil is best. Springwater tends to be a little dry.
5. Leftovers – Once assembled, rice cakes will soften within an hour. The raw tuna topping should be eaten within an hour once out of the fridge, though will keep in the fridge for the day. Canned tuna topping mixture will keep for several days. Makes a little more than you need – eat leftover as dip or on sandwiches!
Nutrition per rice cake (15 pieces)
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