Name: Crispy rice with spicy tuna (Nobu copycat)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 15
Ingredients: 1 batch crispy rice cakes (15 pieces); ONE topping of choice (below) – Nobu sashimi tuna or canned tuna; 1 avocado , cut into small thin slices (or make avocado sauce); 15 jalapeño slices , thin, optional garnish; 1/2 tsp black sesame seeds , for garnish; Nobu spicy tuna (raw):; 225g / 7oz sashimi grade tuna , or salmon (Note 1); 1 tbsp sriracha , adjust spiciness to taste (Note 2); 4 tsp kewpie mayonnaise (Note 3); 1 tsp sesame oil; 1/4 tsp cooking salt; 2 tbsp finely chopped green onion; 1 tsp white sesame seeds; 1/2 tsp black sesame seeds , divided; Creamy spicy canned tuna topping:; 360g/12oz canned tuna in oil , drained (Note 4); 3 tbsp sriracha (Note 2); 4 tbsp kewpie mayonnaise (Note 3); 1 tbsp lemon juice (sub rice vinegar); 1 tsp sesame oil; 1/2 tsp cooking/kosher salt; 1/4 cup finely chopped green onion; 2 tsp white sesame seeds , optional; 1 1/2 tsp black sesame seeds , divided

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)

Crispy rice with spicy tuna (Nobu copycat)

Ingredients

Nobu Spicy Tuna (raw)

Creamy Spicy Canned Tuna Topping

Steps

Notes

Nutrition Facts