Description
This recipe recreates Nobu’s famed Crispy Rice with Spicy Tuna, featuring crunchy, salted rice cakes topped with a flavorful mix of sashimi-grade tuna or canned tuna dressed in a vibrant spicy mayo sauce. Garnished with jalapeño slices and sesame seeds, it’s a perfect appetizer or party snack with a balance of textures and bold, spicy flavors.
Ingredients
Scale
Crispy Rice Cakes
- 1 batch crispy rice cakes (15 pieces)
- 1/4 tsp cooking salt
- 1/2 tsp black sesame seeds (for garnish)
Sashimi Tuna Topping
- 225g / 7oz sashimi grade tuna (or salmon, diced)
- 1 tbsp sriracha (adjust to taste)
- 4 tsp kewpie mayonnaise
- 1 tsp sesame oil
- 2 tbsp finely chopped green onion
- 1 tsp white sesame seeds
- 1/2 tsp black sesame seeds (divided)
Canned Tuna Topping
- 360g / 12oz canned tuna in oil, drained
- 3 tbsp sriracha
- 4 tbsp kewpie mayonnaise
- 1 tbsp lemon juice (substitute 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)
Garnishes
- 15 jalapeño slices, thin (optional)
- 1 avocado, cut into small thin slices or made into avocado sauce (optional)
Instructions
- Prepare the Rice: Start by cooking your rice the day before or first thing in the morning to allow it at least 4 hours of chilling time. Chilling the rice helps it firm up, which is crucial for forming crispy rice cakes that hold together well.
- Make the Toppings: Prepare your desired topping(s) first. For the sashimi tuna topping, dice the sashimi-grade tuna and mix it with sriracha, kewpie mayo, sesame oil, chopped green onions, and sesame seeds. For the canned tuna topping, mix drained canned tuna with sriracha, kewpie mayo, lemon juice, sesame oil, chopped green onions, salt, and optional sesame seeds. Refrigerate the mixtures to let the flavors meld while you make the rice cakes.
- Cook the Crispy Rice Cakes: Form the chilled rice into uniform cakes. Cook them in a pan or skillet over medium heat until they develop a golden, crispy crust. Be sure to sprinkle the rice cakes with the cooking salt as you cook to enhance flavor and texture.
- Assemble: Arrange the crispy rice cakes on a serving platter. Using teaspoons, scoop the spicy tuna mixture into football-shaped mounds and gently place them atop each rice cake. Garnish with black sesame seeds and add thin jalapeño slices if desired. Optionally, add thin avocado slices or avocado sauce on top or on the side.
Notes
- Start the rice well in advance to allow for proper chilling and firmness.
- You can choose sashimi-grade tuna or canned tuna based on preference or availability.
- Adjust sriracha quantities to control the spiciness level.
- Kewpie mayonnaise adds the signature creamy texture and umami flavor; substitute with Japanese-style mayo when unavailable.
- Sesame oil enhances the nutty aroma of the topping but use sparingly.
- Jalapeño slices are optional but add a fresh, sharp heat that complements the spicy tuna.
- For a gluten-free version, confirm that sriracha and mayonnaise used are gluten-free.
